Aloo gobi (potato and cauliflower curry)

A dry Indian curry of potatoes and cauliflower, flavoured with turmeric and cumin. Comforting, inexpensive and 100% plant-based, it is a mild, tasty dish served with rice.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 211 kcal · 8 g protein · 38 g carbohydrate · 2 g fat

Ingredients

• 4 potatoes
• 1 cauliflower
• 1 onion
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ginger
• 1 tin of chopped tomatoes

Method

1. Fry the onion, ginger and spices.
2. Add the potatoes and cauliflower, cut into pieces.
3. Add the tomatoes and a little water, then cover.
4. Simmer for 25 minutes until the vegetables are tender.

Nutritional benefits

Cauliflower is rich in vitamin C and fibre, potato in carbohydrate and potassium, and the spices (turmeric, cumin) in anti-inflammatory compounds. An inexpensive, comforting plant-based curry, naturally gluten-free and lactose-free, to serve with rice or Indian flatbreads.

Variations and substitutions

• With peas (aloo gobi matar).
• With spinach added.
• Hotter: fresh chilli.
• With sweet potato.

Storage and making ahead

Keeps for 4 days and reheats well. A good batch-cooking dish.

💡 Good to know

Cut the potatoes and cauliflower into pieces of similar size so that they cook evenly.

Read also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · lactose-free recipes · anti-inflammatory recipes.

The ingredients in this recipe: potatoes · cauliflower · onion · turmeric · cumin.

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