Alicia's Aloo Gobi

Alicia's Aloo Gobi

118
Alicia 8

"This is hands down the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness; my favorite part of curry. Serve with basmati rice or, better, with breads such as roti, naan, or pita."
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Ingredients

1 h 30 m servings 622 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2172 mg
  • 87%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
  2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
  3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

Reviews

118
  1. 153 Ratings

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Most helpful positive review

Yummy! It does have a bit of a kick (equivilant of say, a 3 star), so I'd suggest backing down on the cayenne a tad if you can't tolerate the heat. This is the first indian dish I haven't bomb...

Most helpful critical review

A very good vegetarian curry, especially if your feeding a big (or very hungry!) family. I made a few adaptions, i used half/half natural yoghurt and vegetable stock instead of coconut milk, le...

Yummy! It does have a bit of a kick (equivilant of say, a 3 star), so I'd suggest backing down on the cayenne a tad if you can't tolerate the heat. This is the first indian dish I haven't bomb...

i replaced coconut milk with plain yogurt and water -- turned out great and lowered the calories!

This was a good recipe. The next time I make it, I will not add the garam masala. As the dish cooked, it smelled great, just like traditional Aloo Gobi, up until I added the garam masala. The ma...

I used about half of the cayenne that the recipe called for and it was the perfect heat for me. I served it over quinoa. Even though I diced my potatoes small, it took almost an hour for them to...

This is GOOD. It would be 5 stars, but it was too spicy! I halved the amount of cayenne, and should have reduced it even more. I knew better, but what can I say, I'm just an idiot. I didn't ...

I loved this!My family and I enjoyed this a lot! It didn't have the heat I was expecting though, which surprised me with the ingredient list. But for my first time making this particular dish I ...

This was really good . . . like Alicia I love a saucy curry and though Aloo Gobi is meant to be a dry curry, I liked this wetter version a lot. I can't put my finger on it but there was somethi...

A very good vegetarian curry, especially if your feeding a big (or very hungry!) family. I made a few adaptions, i used half/half natural yoghurt and vegetable stock instead of coconut milk, le...

Excellent with a ton of flavour! As many others commented, I scaled the cayenne WAY back, used only 1 teaspoon - I can't imagine what a full tablespoon would taste like, pretty sure it would com...