The beautiful and somewhat underrated cauliflower is near the end of its season. Heads of it will soon be disappearing from farmers markets and CSA boxes. So give your fresh, seasonal cauliflower a spicy Indian flair before it’s gone for the year.
Aloo means potato and gobi means cauliflower. If you’re a fan of Indian food, aloo gobi—Indian cauliflower and potatoes—should be on your favorites list. Especially if you’re vegan or vegetarian. The delicious vegetable dish is seasoned with curry and a hint of garam masala spice. This version is easy to make at home.
If you’re getting purple potatoes at your farmers market or in your CSA box, those seasonal beauties can also add their unique color to the dish.
Easy Vegan Aloo Gobi
2 Tablespoons coconut oil
3 Tablespoons curry
1 teaspoon minced garlic
2 medium potatoes, cubed
1/2 teaspoon garam masala
salt to taste
1 head cauliflower, chopped
1 teaspoon chopped fresh cilantro
1 roma tomato, diced (optional)
Heat the oil in a medium skillet over medium heat. Once the coconut oil is melted, stir in the curry and garlic. Cook for about 1 minute until garlic is lightly browned. Add the potatoes. Season with garam masala, and salt. Cover and continue cooking 5 to 7 minutes, stirring occasionally.
Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender. If you have trouble keeping the dish from burning, you can add a few tablespoons of water or tomato juice.
Mix in diced tomato before serving, if desired.
Adapted from Aloo Gobi
Cauliflower is full of antioxidants and phytonutrients. It’s rich in vitamins and minerals and a good source of protein, thiamin, riboflavin, niacin, magnesium and phosphorus. Try our other cauliflower recipes, too; including:
Or you can create your own cauliflower dish using these guidelines for cooking with the versatile vegetable.
Follow Kristi on Twitter @VeggieConverter