Cauliflower Potato Curry also known as Aloo Gobi is a powerhouse of flavor and made with ingredients and spices you probably have at home. It's healthy, hearty, and a dish you will make again and again. Jump to Recipe keyboard_arrow_down
Cauliflower Potato Curry is an Indian dish that is surprisingly easy to make at home instead of picking up the phone for takeout. This dish is traditionally called Aloo Gobi, has only 160 calories per serving, and works for Whole30, gluten-free, vegan, Weight Watchers, and clean eating diets.
Sometimes I am called the Queen of Cauliflower. It's a name I fully embrace as cauliflower is something I absolutely love and I am constantly coming up with new ways to cook it. From roasting it whole to buffalo cauliflower to cauliflower alfredo sauce, I love it all.
But that's enough about my cauliflower obsession, let's talk about this amazing Cauliflower Potato Curry. It's one of those recipes that will shock you the first time you make it because you won't believe just how much flavor these relatively bland ingredients can have. Using a combination of ginger, garlic, cumin, coriander, and turmeric - you will transform these simple veggies into a flavor bomb. I could eat this stuff for breakfast, lunch, and dinner. It's that good.
Depending on your diet, you can make some changes or additions to this recipe to switch things up. For some sweetness, you could add in some green peas. You could also use sweet potatoes instead of traditional white potatoes. That would make this dish Paleo friendly as well. Spinach is another great addition for some green color and added nutrients.
Side Dish Ideas For Cauliflower and Potato Curry
There are so many different directions you can go in when it comes to this curry. Here are some of the ones we make the most often:
- Brown basmati rice: I love sneaking in whole grains, so usually I will reach for brown basmati rice as a side for this dish. It has more nutritional value than white rice and I love the nutty flavor.
- Quinoa: Since this dish doesn't have much protein on its own, using a protein-rich grain like quinoa is a great way to add some extra protein to the dish. You can also add some chickpeas as well for protein and fiber.
- Spaghetti squash: Since this dish already has cauliflower, I don't usually pair it with extra cauliflower. Instead, I like to reach for spaghetti squash for a light option.
- Naan: We love Naan in our house and sometimes just eat this dish with some nice hot, toasty Naan. You can make your own at home, but there are also great versions at the grocery store. Trader Joe's has one in the freezer section that's really tasty.
What is Aloo Gobi?
Aloo Gobi, the Indian name for this dish, is a slightly spicy curry traditionally made with white potatoes and cauliflower in a curry sauce. Sometimes it has tomatoes as well. It is normally mildly spicy and gets a lot of its flavor from onions, garlic, coriander, cumin, and turmeric. The version I am sharing doesn't have tomatoes or onions, but you could easily add them. Just add a can of drained diced tomatoes and a handful of chopped onion.
How many days will this last in the fridge? Is it freezer friendly?
This will last 4-5 days in the fridge and is one of those recipes that only gets better after everything has a night to combine. The flavors deepen and the sauce gets even more delicious. If you aren't able to finish it within that time or want to freeze leftovers, this freezes great. Just place it in an airtight container and it can stay in the freezer for 2-3 months. It can be defrosted in the fridge overnight or in the microwave.
Aloo Gobi Meal Prep
This vegetarian meal is a wonderful option for meal prep. Just cook up a batch on Sunday and pack individual portions with cooked brown rice or quinoa. If you like add some spinach, chickpeas, or extra veggies on the side. Then simply reheat in the microwave when you area ready to eat. These individual meals can even be frozen for future use. Just make sure to keep them in individual freezer safe containers.
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- 1.5 lb potatoes, peeled and cut into ½ inch cubes
- 1 U head cauliflower, trimmed of leaves and chopped into florets
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes
- 2 U cloves garlic, minced
- 1 tbsp coriander
- 2 tsp ground cumin
- 2 tsp turmeric
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 1/4 cup water
- 1/2 cup fresh cilantro, chopped (optional)
Mix together the ginger, pepper flakes, garlic, cumin, turmeric, coriander, salt, and oil.
Heat a sauce pan over low heat and add spice paste. Cook for 5 minutes until the spices are toasted and smell really good. Add the potato and cauliflower, bring up the heat to medium, and stir for 3 minutes. Add water, mix, and simmer covered for 20-25 minutes until cauliflower and potato are soft.
Add cilantro and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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