Potato-Cauliflower Curry
Plant-based | One-pot | Comfort food | Aloo Gobi
A classic Indian curry combining tender potatoes, cauliflower, and peas in a creamy tomato-based sauce. The cashews add richness without coconut milk. Serve over brown rice for a complete meal.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Cauliflower florets | 4 cups | Cut 2-inch pieces |
| Potato pieces | 2 cups | Cut 1½-inch pieces, Yukon Gold or russet |
| Onion, wedged | 1 cup | ~1 medium |
| Tomato paste | ¼ cup | |
| Mild curry powder | 1 tbsp | |
| Fresh ginger, grated | 1½ tsp | Or ½ tsp ground |
| Cumin seeds | 1 tsp | Or ½ tsp ground cumin |
| Garlic, minced | 1 clove | |
| Fresh or frozen peas | 1½ cups | |
| Raw cashews, ground | ¼ cup | Or sunflower seeds for nut-free |
| Lime juice | 2 tbsp | Fresh |
| Cayenne pepper | To taste | Optional, for heat |
| Sea salt | To taste | |
| Cooked brown rice | 4 cups | For serving |
| Fresh cilantro | 1 tbsp | For garnish |
Method
Section titled “Method”-
Steam cauliflower: Place in steamer basket over boiling water. Cover and steam 5 minutes until crisp-tender. Transfer to bowl.
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Steam potatoes: Add to same steamer basket, cover, and steam 10 minutes until tender. Add to bowl with cauliflower. Drain water from pan.
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Make sauce: In blender, combine onion, tomato paste, curry powder, ginger, cumin seeds, garlic, and 1 cup water. Blend until smooth.
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Cook sauce: Transfer to skillet. Stir in 1 more cup water. Bring to boil, reduce to medium-high, cook 5-7 minutes. Reduce to medium-low, cook 10 minutes until sauce darkens in color.
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Combine: Add steamed vegetables, peas, ground cashews, lime juice, and cayenne to sauce. Cook 5-7 minutes until sauce is absorbed by vegetables, stirring occasionally. Add water if needed for desired consistency. Season with salt.
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Serve: Over brown rice, sprinkled with cilantro.
Cutting vegetables: Keep potato pieces larger than cauliflower—they take longer to cook
Sauce consistency: Add water ¼ cup at a time if too thick
Spice level: Start with mild curry powder, add cayenne to taste
Cashew substitute: Use sunflower seeds or omit for nut-free version (sauce will be less creamy)
Variations
Section titled “Variations”Extra vegetables: Add carrots or bell peppers with the potatoes
Creamier: Add ¼ cup coconut milk with the cashews
Extra protein: Stir in 1 can chickpeas with the peas
Different rice: Try basmati, quinoa, or cauliflower rice
Batch Cooking
Section titled “Batch Cooking”- Storage: Keeps 4 days refrigerated, 2 months frozen
- Freezes well: Store curry and rice separately
- Reheats: Stovetop or microwave, add splash of water
Nutrition (per cup curry + ¾ cup rice)
Section titled “Nutrition (per cup curry + ¾ cup rice)”- Calories: ~347
- Protein: 11g
- Carbs: 67g
- Fiber: 10g
- Fat: 5g
Adapted from: Forks Over Knives
Prep: 15 min | Cook: 45 min | Serves: 4