Vegan aloo gobi with cauliflower and potatoes

Vegan aloo gobi with cauliflower and potatoes: a spiced frying-pan dish with tomato, ginger, garlic and coriander – simple, easy for every day and satisfying.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 230 kcal per serving
• Protein: 5 g
• Fat: 10 g
• Carbs: 28 g

Ingredients

• 1 head of cauliflower
• 3 waxy potatoes
• 1 onion
• 2 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 2 tbsp coconut oil
• 1 tomato
• 1 tsp ground turmeric
• 1 tsp whole cumin seeds
• 1 tsp ground coriander
• 1 pinch of salt
• 1 handful of coriander

Method

You’ll need: frying pan · chopping board · knife · grater · wooden spoon

1. Divide the cauliflower into small florets and cut the potatoes into even cubes. Finely chop the onion, grate the garlic and ginger and roughly dice the tomato.
2. Heat the coconut oil in a large frying pan and toast the cumin seeds briefly until fragrant. Cook the onion in it until translucent to lightly golden, then briefly fry the garlic and ginger with it.
3. Add the potatoes to the pan and fry without stirring too much, so they take on some colour. This gives the dish more roasted flavour.
4. Fold in the cauliflower, tomato, turmeric and ground coriander. Add a small splash of water and cook everything gently, covered, until the potatoes and cauliflower are tender but not falling apart.
5. Season to taste with salt and stir carefully. If needed, cook briefly uncovered so any excess liquid evaporates.
6. Serve with freshly chopped coriander. A dollop of unsweetened coconut yoghurt goes well with it – or just eat it straight from the pan.

Good to know

A dish like this already smells like home while it's in the pan. Warm, spiced, uncomplicated – and just right when you want something down-to-earth.

Swaps

Potatoes → sweet potatoes (more beta-carotene); coconut oil → olive oil (more monounsaturated fatty acids); cauliflower → broccoli (more vitamin C and folate); tomato → unsweetened passata (potentially more lycopene per serving).

Allergens

The recipe is vegan and free from the typical major allergens such as milk, egg, fish or nuts. If you have a sensitive stomach, onion, garlic and cauliflower can cause wind. Season mildly for children, and during pregnancy wash the coriander thoroughly and cook everything through.

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