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Aloo Gobi Cauliflower and Potato

Aloo Gobi Cauliflower and Potato

Aloo Gobi ingredients

chopped tomato and onion

Aloo Gobi single

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Soy, Tomatoes


For the aloo gobi

  • 1 lb cauliflower (florets)
  • 1 inch fresh ginger (minced)
  • 1 cup frozen green peas
  • 2 cloves garlic (minced)
  • 1 tsp olive oil
  • 1 medium onion (thinly sliced)
  • ½ lb potato (cleaned and cut into 1 inch ( about 2 cm) cubes)
  • 2 medium tomato (chopped)

For the seasoning

  • 1 leaves bay leaf
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • 1 dash ground cumin
  • 1 tbsp raisins (chopped)
  • ½ tsp turmeric powder

For the liquids

  • ½ cup coconut milk
  • 2 tbsps soy sauce
  • 1 cup water

For the bread

  • 4 pieces naan


  1. Prepare the naan bread according to the instructions on the package.
  2. For the aloo gobi heat up the oil and add the cauliflower floret and potato, and stir fry for about 5-8 minutes until slightly brown.
  3. Add onion, ginger, garlic and spices and sautee for about 2-3 minutes until fragrant.
  4. Add the liquids and raisins and simmer until the cauliflower and potato are soft, depending on size for about 10-15 minutes.
  5. Add the peas, turn off the heat and give it a good stir.
  6. Adjust taste before serving and serve the aloo gobi with some vegan naan bread on the side, enjoy!

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