Indian dinner
Aloo Gobi
Cauliflower and potatoes cooked with turmeric, ginger and warm spices until golden and tender. A cozy, budget-friendly vegan classic.
Jump to recipe
- 35 min · Under 40 min
- Beginner
- Medium spice
- Serves 2
- Hob
VeganVegetarianGluten freeDairy freeBalancedHotBudget friendlyHealthyOne pot
Contains: none of the 9 main allergens. Always check ingredient labels.
Why you'll love it
- Ready in about 35 minutes
- Budget friendly
- Healthy
- One pot
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Potatoes, cubed300 g
- Cauliflower florets300 g
- Onion, chopped1 whole
- Tomato, chopped1 whole
- Ginger and garlic, minced1 tbsp
- Cumin seeds1 tsp
- Ground turmeric, coriander and garam masala2 tsp
- Neutral oil3 tbsp
- Fresh coriander1 handful
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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