Coconut-Spiced Aloo Gobi

Recipe Collection: Dinner

Coconut-Spiced Aloo Gobi Delight is a vegetarian Indian dish that marries tender cauliflower and Yukon Gold potatoes in a luscious coconut sauce. This recipe is perfect for those seeking a flavorful, plant-based meal without any allergens. The aromatic spices create a warm, inviting flavor profile, making it ideal for pairing with basmati rice or warm naan.

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Overview

This Spiced Coconut Aloo Gobi is a luxurious twist on the classic Indian dish, combining tender cauliflower and potatoes with a rich, creamy coconut sauce. Infused with a blend of aromatic spices, this dish is perfect for those who love a bit of heat and a lot of flavor. Serve it with basmati rice or warm naan for a complete meal that will delight your taste buds.

Diet Type

Vegetarian

Allergies

None

Cuisine

Indian

Serving Size: 4

Cooking Time: 90 minutes

Ingredients

• 0.25 Cup (c) olive oil
• 1 Medium onion, minced
• 1 Tablespoon (tbsp) garlic, minced
• 1 Teaspoon (tsp) cumin seeds
• 15 Ounces (oz) can diced tomatoes
• 15 Ounces (oz) can coconut milk
• 2 Tablespoons (tbsp) coriander, ground
• 1 Tablespoon (tbsp) kosher salt
• 1 Tablespoon (tbsp) turmeric, ground
• 1 Teaspoon (tsp) cayenne pepper
• 1 Teaspoon (tsp) cinnamon, ground
• 1 Teaspoon (tsp) ginger, ground
• 1 Teaspoon (tsp) cardamom, ground
• 1 Medium head cauliflower, divided
• 3 Large Yukon Gold potatoes, peeled
• 15 Ounces (oz) can garbanzo beans, drained
• 2 Tablespoons (tbsp) garam masala

Steps

1. Heat the olive oil in a large pot over medium-high heat. Add the minced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cumin seeds, cooking until the onion begins to brown.
2. Add the diced tomatoes, coconut milk, ground coriander, kosher salt, ground turmeric, cayenne pepper, ground cinnamon, ground ginger, and ground cardamom. Stir well and bring the mixture to a gentle boil.
3. Add the divided cauliflower, peeled potatoes, and drained garbanzo beans to the pot. Stir to combine all ingredients, then reduce the heat to low. Cover the pot and let it simmer until the potatoes are tender, about 45 to 60 minutes, depending on the size of the potato chunks.
4. Once the potatoes are tender, sprinkle the garam masala over the curry. Stir well and let it cook for an additional 5 minutes to allow the flavors to meld.
5. Serve hot with basmati rice or warm naan, and enjoy the rich, spiced flavors of this comforting dish.

Enjoy your homemade Coconut-Spiced Aloo Gobi Delight!