Vegan cauliflower and potato curry, otherwise known as aloo gobi, is a popular vegetarian, vegan, and gluten-free Indian-style curry dish. Entree, Side Dish, Indian, Tomato
4 servings
- 600 g diced canned tomatos
- 1/2 tsp. garam masala
- 1/2 tsp. chili powder
- 1/4 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1 tbsp. olive oil
- 100 g onion (diced)
- 200 g potatos (chopped small)
- 1 head cauliflower (chopped)
- 1/2 tsp. lemon juice
- 1 tbsp. fresh cilantro (chopped)
- 1 tbsp. fresh flat-leaf parsley (chopped)
Puree or mash together the tomato with the garam masala, chili powder, turmeric, cumin, and salt.
In a large skillet, saute the onions and potatoes in olive oil for about three minutes, then add the cauliflower and reduce the heat to medium, adding more oil or a bit of water if needed.
Add the tomato and spice mixture and allow to cook, frequently stirring for another 5 -6 minutes.
Reduce the heat to low, and stir in the lemon juice and fresh chopped cilantro. Serve your vegetarian and vegan cauliflower curry with steamed rice or Indian chapati bread . Want to round it out to make it a complete meal? Stick these easy vegetarian fresh mint samosas in the oven, or, instead of steamed white rice, serve your aloo gobi alongside Indian basmati rice , this Indian lemon rice, or even a full vegetable rice biryani .
https://www.thespruceeats.com/vegetarian-cauliflower-and-potato-curry-recipe-3378486