Aloo Gobi Curry Aloo Gobi Curry

Aloo Gobi Curry

An Indian-inspired vegan curry made with Little potatoes, cauliflower, and an aromatic assortment of spices. Serve alongside some naan bread.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

In a blender, blend tomatoes, onion, ginger, and garlic. Blend until smooth.

In a large skillet, heat two tablespoons vegan butter or olive oil over medium-high heat. Add Little Potatoes and cauliflower florets. Season with salt. Sauté for five minutes.

Move potatoes and cauliflower to one side of the pan. Add one tablespoon vegan butter or olive oil to the opposite side and add garam masala, turmeric, coriander, and hot chili pepper powder. Cook for one minute. Add blended tomato mixture to spices and cook until the sauce darkens and thickens (about 5 to 7 minutes.) Gently stir potatoes and cauliflower into the sauce and cook for five minutes.

Add three cups water and simmer for 30 minutes, uncovered. Stir occasionally.

Serve with basmati rice and/or naan bread. Top with chopped cilantro.

Step 1 out of 5

In a blender, blend tomatoes, onion, ginger, and garlic. Blend until smooth.

Step 2 out of 5

In a large skillet, heat two tablespoons vegan butter or olive oil over medium-high heat. Add Little Potatoes and cauliflower florets. Season with salt. Sauté for five minutes.

Step 3 out of 5

Move potatoes and cauliflower to one side of the pan. Add one tablespoon vegan butter or olive oil to the opposite side and add garam masala, turmeric, coriander, and hot chili pepper powder. Cook for one minute. Add blended tomato mixture to spices and cook until the sauce darkens and thickens (about 5 to 7 minutes.) Gently stir potatoes and cauliflower into the sauce and cook for five minutes.

Step 4 out of 5

Add three cups water and simmer for 30 minutes, uncovered. Stir occasionally.

Step 5 out of 5

Serve with basmati rice and/or naan bread. Top with chopped cilantro.

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