Aloo Gobi Masala – Cauliflower and Potato Curry

By Jessica Hylton - - Updated

This Cauliflower and Potato Curry dish is perfect for a weeknight dinner! It’s loaded with delicious spices and comes together so easily! 

A fork digging into a bowl of cauliflower and potato curry, with rice.

Friends. You know that another curry recipe was coming, right? After how much I saw that you guys loved my Coconut Chickpea Curry, I knew I had to keep these curry recipes coming. There’s my Thai Green Curry, my Red Lentil Curry and even my Coconut Curry Soup (with Noodles). Now finally – this Cauliflower and Potato Curry. This is such an amazing, mouthwatering and comforting curry that you’ll be making it over and over again.

I wanted to try this recipe after the idea for cauliflower curry popped up into my head over a year ago. Yes, that’s how long I’ve been sitting on this. Now I’m really happy that I did – because I found out about Aloo Gobi Masala which uses potatoes too, and I was amazed by the combination.

Top down view of cauliflower and potato curry, with rice and lime wedges.

I can’t guaranteed that this Cauliflower and Potato Curry is as authentic as traditional Aloo Gobi Masala, but I really did my best to honour it. Think creamy, deliciously seasoned and loaded with so much flavour. The cauliflower and potatoes soak the sauce right up and are the perfect vessel for it. I cook the cauliflower and potatoes partially first, until the potatoes start to crisp up. It adds such a beautiful texture to the dish which I am in love with.

This is delicious served alongside rice, naan bread and any other side dishes to swipe up extra sauce.

I switched mine up a bit and added in spinach – because I love adding greens into my curry dishes. It added a beautiful texture, plus a colour pop that I really loved.

Anyway, I hope you try this Cauliflower and Potato Curry and really enjoy it. Let me know – what’s your favourite curry? Eat up and enjoy friends!

Top down view of cauliflower and potato curry in a bowl, with lime wedges and rice.

This Cauliflower and Potato Curry dish is perfect for a weeknight dinner! It's loaded with delicious spices and comes together so easily! via
Cauliflower and potato curry in a bowl with rice with some curried cauliflower on a fork over the bowl.

Cauliflower and Potato Curry (Aloo Gobi Masala)

This Cauliflower and Potato Curry dish is perfect for a weeknight dinner! It's loaded with delicious spices and comes together so easily! 
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Course Dinner, Lunch
Cuisine Indian
  • 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!
You can do this in two different pots, or one and take out the cauliflower and potatoes and set aside – it’s up to you! It’ll go faster if you use two pots at once.


Calories: 261kcal | Carbohydrates: 22.5g | Protein: 4.7g | Fat: 17.2g | Fiber: 5.9g | Sugar: 7.2g
by Jessica

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Recipe Rating


  1. Alina Popescu says:

    Hello Jessica!

    I would like to know, if I could also use sweet potatoes instead of the „normal“ potatoes?

    Thanks a lot for your inspiring recipes and ideas 🙂

    a lot of sunshine for you,

    • Gavin | Jessica in the Kitchen says:

      Hi Alina thank you so much for reading! You can definitely use sweet potatoes instead. I hope this helps!

  2. Isabelle says:

    Made this recipe some time ago: a winner! Spicy, flavorful; overall just delicious! I will definitely cook this again.

  3. Katrina Fowlkes says:

    5 stars
    Hi, Jessica. I have been meaning to tell you I made this recipe. It was delicious! Aloo Gobi has been my favorite Indian food dish for years now. I was so excited to make it at home. I cannot wait to make it again. It was very tasty and easy to make. Thank you!

  4. Lauren says:

    I tried many vegetarian curry recipes and this one is the first one that really satisfied me. So so flavourful and easy to make. Thanks, Jessica!!

  5. Reem says:

    Hi Jessica, when you say red curry paste, do you mean Thai red curry paste or something different? I don’t know of an Indian curry paste describe as red. Just want to make sure I use the right thing because it looks so delicious and I’ve really enjoyed some of your the other recipes I’ve tried. I can’t wait to taste it. Thanks

    • Gavin | Jessica in the Kitchen says:

      Hi, Reem thank you so much for reading! Yes, we mean Thai red curry paste. I hope this helps!

  6. Jess says:

    5 stars
    I have made this recipe twice now, and I really enjoy it a lot. I have tried adding in Spinach toward the end like Jessica mentions, just stirring in to wilt, and I like the extra nutrition that adds. I also totally agree, the squeeze of lime at the end is really key! Totally changes things up. Will definitely be making again, although I need to try some other ones on the site first 🙂

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Jess! We’re so happy that you like it and the recipe works for you!

  7. Sandra says:

    Hi Jessica, can this recipe be made ahead of time or is it best to make just before serving?

    • Gavin | Jessica in the Kitchen says:

      Hi Sandra thank you so much for reading! You can definitely make it ahead of time.

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