Aloo Gobi – Vegan Curry

Aloo Gobi literally means Potato Cauliflower in english.

Not all Aloo Gobi´s are vegan but instead of dairy, I have used a blend of coconut milk and raw cashews creating a thick curry sauce for the potatoes and cauliflower.  Sometimes I like to add sweet potato but then of course it is not an Aloo Gobi any longer.  I have kept the spices for this recipe basic, an authentic Aloo Gobi has quite a variety of spices in it but that is not the purpose of this recipe.  We want quick and easy!

I am not vegan, but I do try to eat clean during the week.  This is a tasty vegan dish packed with flavour and the perfect portion for 2 people.  I keep the leftovers in the fridge for up to 3 days or stuff it in the freezer for another days meal.

Bon appetite!

You’ll need

  • 1 x small head cauliflower, cut into bite-sized florets
  • 1 x onion, diced
  • 3 x cloves garlic, minced
  • 2 tsp x fresh ginger, finely grated
  • 1 tsp x garam masala
  • 2 tsp x curry powder
  • ½ tsp x chili flakes
  • 400g x can diced tomatoes
  • 1 tsp x salt
  • 4 x medium potatoes, peeled and chopped into bite-sized pieces
  • 400ml x unsweetened coconut milk
  • ½ cup x raw cashews
  • Olive oil for frying
  • Fresh coriander for garnish
  • Black onion or mustard seeds for garnish (optional)


  1. Add 2 tablespoons of olive oil on medium-high heat in a large skillet and add the onions. Saute for a few minutes until it just starts to brown.
  2. Add in the grated ginger, garlic, garam masala, curry powder, chili powder, and mix well for a minute.
  3. Add in the tomatoes and salt, mix together, and let it simmer on medium heat for 5 minutes.
  4. Add in the potatoes and cook for 10 minutes, stirring occasionally.
  5. Place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside.
  6. Add in the cauliflower, cover with the lid and cook for 5 minutes.
  7. Add in the blended coconut milk and cashew into the pan. Give the curry a good stir and cook for 25 more minutes.
  8. Taste and adjust the spices if needed and transfer to your serving bowl.
  9. Garnish with fresh coriander and a sprinkle of black mustard or onion seeds.
  10. Serve with basmati rice or naan bread.

If you want to add 1 x sweet potato, substitute it for 2 potatoes and add it at the same time as indicated in the recipe.

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