Aloo Gobi Masala is a delicious Indian dish made of cauliflower and potatoes in a thick curry sauce. This recipe turns the sauce into a thick gravy by adding coconut milk blended with cashews. Serve this flavorful vegan dish with rice or naan bread for a healthy and filling family meal.
This vegan cauliflower and potato curry is called Aloo Gobi Masala. This recipe is a variation of the classic Indian dish Aloo Gobi (which literally translates to potato and cauliflower) but to make it a more gravy-curry type dish we added a coconut milk and cashew paste. This helps to give the curry a thick and creamy texture.
The Aloo Gobi Masala is packed with flavor by using garlic, ginger, onions, and warm spices. It is a healthier option than restaurant versions of this dish because we do not deep fry the vegetables. We simmer this potato cauliflower curry for 25 minutes and use a cashew cream base to wonderfully marry all the flavors together.
If you've tried restaurant-style aloo gobi recipes, you'll know that this one is special when you take that first bite!
- Preparation time: 10 minutes
- Cooking time: 50 minutes
- Total: 1 hour
- Olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, finely grated
- 1 tsp garam masala
- 2 tsp curry powder
- ¼ tsp chilli powder
- 1 can (400g) diced tomatoes
- 1 tsp salt
- 4 potatoes (400g), peeled and chopped into bite-sized pieces
- 1 can (400ml) unsweetened coconut milk
- ½ cup (70g) raw cashews
- 1 small head (500g) of cauliflower, cut into bite-sized florets
- Cilantro for garnish
How to make aloo gobi masala
- Preheat 1-2 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.
- Add in the grated ginger, garlic, garam masala, curry powder, chili powder, and mix well for a minute.
- Add in the tomatoes and salt, mix together, and let it simmer on medium heat for 5 minutes.
- Add in the potatoes and cook for 10 minutes, stirring occasionally.
- Place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside.
- Come back to the pan and add in the cauliflower. Cover with the lid and cook for 5 minutes.
- Add in the blended coconut milk and cashew into the pan. Give the curry a good stir and cook for 25 more minutes.
- Taste and adjust the spices if needed. Serve with basmati rice, garlic naan, and garnish with cilantro. Enjoy!
Tips For Success
This dish is very easy to make and hardly needs any additional tips, but here are a few that will help make sure it turns out amazing:
- Serve aloo gobi with basmati rice, naan, pita, roti, parantha, palak paneer, or chana masala.
- Top it with chopped coriander leaves (cilantro) for a fresh, bright balance of flavors at the end.
- Make sure the cauliflower florets are larger pieces, otherwise they won't stand up to the longer cooking time. If they're too small, they'll fall apart before it's finished simmering.
- Store the aloo gobi in an air-tight container in the fridge for up to 3 days.
- This aloo Gobi Masala can be frozen for up to 3 months. Let it cool and fill it in a freezer bag laying down then stick in the freezer. You can also store in a freezer safe air tight container.
- Reheat using a sauce pan on the stove. Let it simmer for at least 15 minutes and then remove it from the heat. Serve over fresh white rice or a side of warm naan. You can top it with more cilantro leaves if you'd like as well.
- Large skillet (use a pot if making a larger amount)
What does aloo gobi mean in english?
Aloo means potato and gobi means cauliflower, so literally this dish is called Potato Cauliflower in English.
Is aloo gobi vegan?
Not all versions of aloo gobi are vegan, but this recipe is! We use a coconut and cashew cream for the base. Other recipes sometimes use dairy.
Where does aloo gobi originate?
This dish is from India, Pakistan, and Nepal. It is a staple in many Indian homes but also very popular in the surrounding region.
Is aloo gobi masala healthy?
Our vegan Aloo Gobi Masala curry recipe is loaded with delicious Indian spices and is perfect for a healthy and filling dinner. All the spices provide a range of health benefits, and they all help to assist your immunity.
Indian food is so easy to make recipes a little healthier and vegan with just a few simple swaps. Instead of using dairy, we'll use coconut milk. And instead of deep frying our potatoes and cauliflower like restaurants do, we will be cooking it right in the masala. It'll taste just as great, I promise!
This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.
4 servings per container
Serving Size1 bowl
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 16g 80%
- Sodium 801mg 34%
- Amount Per Serving% Daily Value *
- Potassium 303mg 9%
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Sugars 11g
- Protein 9g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.