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Indian Spiced Cauliflower & Potatoes Recipe

November 2, 2015   9 Comments

I have been called the “Queen of Cauliflower” and there have been complaints about my constant desire to work this vegetable.

Indian Spice Potato Cauliflower

Hey, I am not going to apologize for loving cauliflower. (I am a little sorry about the people who get gassy when they eat it.)

Today, we are going to spice it up! This recipe is Indian comfort food and is known as aloo gobi. I could eat it for breakfast, lunch, and dinner.

Cauliflower and potatoes are so bland and Indian spices such as cumin and ginger turn them into something special.

This recipe is gluten-free, dairy-free, and vegan so if you have guests that fit any of these categories you are set. I love having something like this in my back pocket to ensure that everyone is happy.

Before you get all grumpy about having to buy the spices, you should have a few of these already in your pantry. If you have to buy one of two, remember that you will be making this often so the expense will be worth it.

Have you used Indian spices with vegetables?

Indian Spiced Cauliflower & Potatoes Recipe

1.8 from 25 reviews

Makes 6, 1 cup servings

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Ingredients

1-1.5 pound potatoes, peeled and cut into ½ inch cubes
1 head cauliflower, trimmed of leaves and chopped into florets
1-inch piece fresh ginger
½ teaspoon red pepper flakes
2 cloves garlic, peeled and minced
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
½ teaspoon salt
2 tablespoons vegetable oil
1 ¼ cup water
½ cup fresh cilantro, chopped (optional)

Instructions

Peel the ginger and grate it using a fine grater into a small bowl. Mix in the pepper flakes, garlic, cumin, turmeric, coriander, salt, and oil.

Heat a sauce pan over low heat and add spice paste. Cook for 5 minutes until the spices are toasted and smell really good. Add the potato and cauliflower, bring up the heat to medium, and stir for 3 minutes. Add water, mix, and simmer covered for 20-25 minutes until cauliflower and potato are soft.

Add cilantro and serve.

Nutrition Facts

One cup is 137 calories, 5.0 g fat, 1.0 g saturated fat, 21.4 g carbohydrates, 2.4 g sugar, 3.1 g protein, 4.1 g fiber, 218 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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9 Comments:

I'v never made this , but have had it and loved it in Indian restaurants. Thanks for the recipe. Pinning for later.

This sounds good and not very difficult to make. I'm avoiding meat as much as I can, so this would be a great alternative.

The Sharwood Indian sauces for Chicken (I get them at Costco at a bargain), are delicious and quick. I add water to reduce the calorie count and it does not seem to change the taste.

Indian anything is generally delicious, but much to time consuming for me to attempt.

Lisa, I LOVE cauliflower AND potatoes...plain or fancied up...

so I'm always pleased when I discover new ways to prepare them. This recipe sounds so yummy that I'm going to prepare it for the company coming for dinner this weekend (if I can wait that long!). Thank you for your inspiration! XO

I love cauliflower too so you'll never get a complaint from me! Do you think powdered ginger would work for this recipe instead of the fresh?

Thanks, Lisa. This looks great and I'll definitely give it a try! I found a home-made tomato soup recipe that calls for garam masala and it is fabulous. Just starting to explore cooking with Indian spices because I love, love Indian food - a fairly new discovery for me.

I would like to do this with just the cauliflower. How much do you recommend using? 2 heads?

This sounds delicious. I love all the cruciferous veggies and new potatoes..with curry even better!!!

What a treat😉

What kind of potatoes would you suggest Russet or something like a Yukon Gold?

This sounds absolutely delicious and I can't wait to make it. Can frozen cauliflower be used - I have a full bag of it in my fridge and the cost of fresh is currently exorbitant thanks to inflation.

★★★★★

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