Richly spiced aloo gobi makes for a hearty, flavourful weeknight dinner loaded with tender potatoes and cauliflower. Just add rice or vegan naan and you’ve got a satisfying meal!
My curry recipes are some of the most popular dinner ideas here on Jessica in the Kitchen. You guys love my Coconut Chickpea Curry, Thai Green Curry, Red Lentil Curry and Coconut Curry Soup. And this aloo gobi is such an amazing, mouthwatering, and comforting curry that you’ll be making it over and over again.
I can’t guarantee that this cauliflower and potato curry is as authentic as traditional aloo gobi, but I really did my best to honour it. Think creamy, deliciously seasoned, and loaded with so much flavour. I cook the cauliflower and potatoes partially first, until the potatoes start to crisp up, which adds such a beautiful texture to the dish.
Why You’ll Love This Aloo Gobi Recipe
Here’s why this aloo gobi is a guaranteed winner:
- Easy to make. This curry comes together quickly and easily, making it an excellent choice for weeknight dinners!
- Healthy. Aloo gobi is made with wholesome, healthy ingredients like cauliflower, potatoes, onions, tomatoes, and all kinds of spices.
- Comfort food at its best. Packed full of flavour and with just the right amount of heat, this aloo gobi will warm you up and fill your belly.
- Versatile. This curry recipe can be easily adapted—you can add more or less heat, incorporate more veggies, and serve it over rice, quinoa, cauliflower rice (double the cauliflower!), or pair it with vegan naan.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Break up the florets into evenly-sized pieces.
- Irish potatoes – You can leave the skin on or off—whichever you prefer.
- Coconut oil – Virgin coconut oil adds another layer of flavour to this aloo gobi.
- Red onion – I use red, but yellow or white are fine too.
- Ginger – Fresh ginger is much more pungent and warm than ground ginger.
- Garam masala – A multitasker in Indian cuisine!
- Red curry paste
- Curry powder – Use mild curry powder here, unless you want a spicier curry—in that case, opt for hot or Madras curry powder.
- Coconut milk – Full-fat coconut milk will give you the creamiest results.
- Salt and pepper
- Lime juice
How to Make Aloo Gobi
In addition to being easy, aloo gobi is meal-prep-friendly too. It’s one of those magical recipes that tastes even better after a day or two in the fridge!
Melt the oil. In a large pot set over medium high heat, add a tablespoon of the coconut oil.
Cook the cauliflower and potatoes. Stir in the cauliflower and potatoes and cook for 10 to 12 minutes, or until they begin to crisp. Season to taste with salt and pepper.
Start the sauce. Add the remaining coconut oil to another pan, along with the onions and tomatoes. Season with salt and pepper, then lower the heat to medium and cook for about 10 minutes, or until the tomatoes release their juices and the onions are soft.
Season. Stir in the ginger, garlic, garam masala, red curry paste, and curry powder.
Simmer. Stir in the coconut milk, followed by the cauliflower florets and the potatoes. Bring the curry to a boil, then reduce to medium-low and simmer for 5 minutes.
Finish. Season to taste, then remove the curry from the heat and stir in a squeeze of lime juice. Cool slightly, then serve.
Tips for Success
Follow these additional tips to make sure your aloo gobi turns out perfect:
- Cut the vegetables into uniform sizes. This is especially important for the potatoes—if some cubes are larger than others, you’re likely to have some potatoes that are falling apart in the curry with others that are still crunchy and raw.
- Don’t skip the lime! For the most flavourful curry, don’t forget to add the lime juice at the end. It really brightens up the dish and adds a beautiful zing!
- Adjust the consistency. If you want a saucier curry, you can add up to another ½ cup of coconut milk. You may want to add more seasonings to account for the extra liquid.
There are so many ways to make this aloo gobi your own! Here are some of my favourites:
- If you’re looking to add some greens, try adding in spinach or kale. They’ll wilt quickly and add a beautiful colour and texture to the dish.
- If you like your curries a bit more spicy, try adding a chopped jalapeño or cayenne for an extra kick.
- For extra protein, feel free to add canned chickpeas, tofu, lentils, or vegan chicken.
- Add other vegetables that you happen to have on hand—green peas, carrots, or bell peppers would all work well.
This aloo gobi is delicious served with rice, garlic naan, or quinoa. You can also use it as a filling for wraps, lettuce cups, or even tacos!
How to Store Leftovers
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a pan set over medium-low heat; you may need to add a splash of water or broth.
Can I Freeze This Recipe?
While you can freeze this recipe, I don’t recommend it because the texture of white potatoes suffers after freezing, thawing, and reheating. If you’re looking for a freezer-friendly curry, try my Sweet Potato Curry or Chickpea Tikka Masala.
More Vegan Cauliflower Recipes
- Cauliflower Mac and Cheese
- Roasted Cauliflower Soup
- Cauliflower Pizza Bites
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Sesame Cauliflower Wings
Enjoy friends! If you make this aloo gobi, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 1 medium head cauliflower, de-stemmed and florets broken up
- 2 cups Irish potatoes, cubed
- 2 tablespoons coconut oil
- ½ red onion, chopped
- 6 medium, 14 ounces tomatoes
- 2 teaspoons minced ginger
- 4 cloves garlic, minced
- 1 tablespoon garam masala
- 3 tablespoons red curry paste
- 1 teaspoon curry powder
- ¾ cup coconut milk, I used from the can, you can use can or box
- Salt and pepper to taste
- squeeze of juice of ½ lime
- In a large pot over medium high heat, add a tablespoon of the coconut oil.
- Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. Season to taste with sea salt and pepper.
- While that’s cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
- Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.
- Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
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