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    Hungry Healthy Happy » Recipes » Curry

    Cauliflower and Potato Curry (Aloo Gobi)

    Published: Aug 18, 2021 by Dannii · This post may contain affiliate links · 64 Comments

    373 shares
    • 125
    Jump to Recipe
    Diet: Gluten Free / Vegan
    Cauliflower and potato curry with a text title overlay.

    This Cauliflower and Potato Curry (also known as Aloo Gobi) is a delicious and filling vegan curry. Comforting chunks of potato and cauliflower make the base of this budget friendly curry, all brought together in an easy and flavour packed creamy sauce. It's rich and hearty and freezes well, making it perfect for batch cooking.

    Curry and rice on a round plate next to a blue towel and some popadoms.

    The smell when this is cooking is amazing. A really rich and fragrant dish that smells, and tastes, like something you would get from your favourite Indian restaurant. We have added our "secret" curry ingredient to it for a little sweetness and an extra punch of flavour.

    A delicious meal when you are trying to save some money, but you don't want to sacrifice on flavour. If you are looking for some more budget friendly curries, why not try our 10 Minute Chickpea and Spinach Curry?

    Jump to:
    • What is Aloo Gobi?
    • Why you will love it
    • Ingredients needed
    • Step by step
    • Health Benefits
    • Variations
    • What to serve it with
    • Storage
    • FAQs
    • Extra tips
    • More curry recipes
    • Recipe
    • Feedback

    What is Aloo Gobi?

    Aloo Gobi literally translates to potato cauliflower. It is often a vegetarian side dish in Indian restaurants, and tends to be more dry than what we are sharing here. We added more of a rich gravy sauce to make it nice and saucy. It is still usually served in a tomato sauce with onions and spices.

    Why you will love it

    • A delicious vegan curry - Vegan curries can still be deliciously creamy and filling and this one certainly ticks those boxes. Hearty from the potato and cauliflower and then creamy from the coconut milk with the perfect blend of spices.
    • Budget friendly - If money is tight before payday, then this is the perfect meal to make. It is filling, nutritious and cheap to make. Potatoes and cauliflower are inexpensive ingredients and the tomatoes, herbs and spices you probably already have in your cupboard.
    • Takes just over 30 minutes to make - This is aloo gobi is such a quick and easy meal to make and most of the cooking time is hands off, as it is just letting the sauce bubble away and the potatoes cook through.
    • Easy to adapt - Use this recipe as a base and then adapt it to suit your own tastes. Make it as spicy or as mild as you like and add different vegetables to use up what you have and reduce food waste.

    Ingredients needed

    All the ingredients needed for this recipe with text overlay labels.
    • Oil - This is what the curry is cooked in. We used olive oil, but you could use sunflower or vegetable oil. You could also use coconut oil or ghee if you prefer.
    • Potatoes - This is what the bulk of the curry is made up of. To keep this potato and cauliflower curry budget friendly you can use any potatoes you like, however waxy potatoes will keep their shape better when cooking due to the low starch and high water content. Waxy potatoes include Charlotte, Maris Peer, and Jersey Royals.
    • Shallots - This is the base of the curry and we find that shallots add a nice sweetness. You could swap them for a small brown onion though.
    • Cauliflower - Along with the potatoes, this is the star ingredient. You could use a mixture of cauliflower and broccoli if cauliflower by itself isn't your favourite.
    • Garlic and ginger - A must in a curry in our option. You can save time by using a jar of chopped garlic and ginger, or even use frozen.
    • Curry powder - To save time, we have used a good quality curry powder blend rather than mixing the herbs and spices ourself. You could use a curry paste instead if you wanted a more intense flavour. You could use different curry pastes like masala or madras, to change it up a bit and change the spice level.
    • Chilli powder - We don't find curry powder by itself very spicy, and we like our curries to have a nice kick of heat, so we add some extra chilli powder. However, you could leave it out if you don't like spicy curries. Equally, add extra if you like really spicy.
    • Tomatoes - This is the base of the sauce and helps make it thick and rice. Try to use the best quality tinned tomatoes you can, as you really will be able to taste the difference. Cheap tinned tomatoes tend to be really watery and you will end up with a thin sauce.
    • Coconut milk - We love a creamy curry. You could just leave it tomato based, but we find the coconut milk just takes this potato and cauliflower curry to the next level. You can use full fat or light, but full fat will have the most flavour. Make sure you give the can a good shake before opening it up.
    • Mango chutney - This is my secret ingredients for all curries. Seriously, give it a try. It adds a lovely touch of sweetness, and loads of flavour. Why not try our homemade mango chutney?
    • Stock - This is to loosen up the sauce. Try to use the best quality stock you can find.
    • Coriander - We finish the curry off with a sprinkling of fresh chopped coriander to lighten it all up.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Heat the oil in a large pan. Add the shallots, garlic and ginger. Cook on a very low heat for 5 minutes or until softened.

    A large pan with chopped shallots, crushed garlic and grated ginger cooking in it.

    Two: Add the curry powder and chilli powder. Stir and cook for a further minute.

    Curry powder and chilli added to the pan.

    Three: Add the tomatoes, potatoes and cauliflower. Mix well.

    Tomatoes, chopped potatoes and cauliflower florets added to the pan.

    Four: Add the stock. Mix well and cover with a lid. Cook on a low heat for 25 minutes.

    Stock added to the pan.

    Five: Stir in the coconut milk and mango chutney. Cook for a further 3 minutes.

    Coconut milk and mango chutney added to the pan.

    Health Benefits

    As far as curries go, this cauliflower and potato curry really is a healthy one. Full of vibrant spices, and a tomato based sauce. However, there are lots of health benefits from the cauliflower and potato too.

    Cauliflower is low in calories, and also a good source of vitamins C, K and B6. It is also a good source of fibre, and there are 3 grams of fibre in one cup of cauliflower, which is important for digestive health and may reduce the risk of several chronic diseases. Cauliflower is also a good source of antioxidants, which protect your cells from harmful free radicals and inflammation.

    Cauliflower is also high in choline, which is an essential nutrient that many people are deficient in. Choline is also involved in brain development and the production of neurotransmitters that are necessary for a healthy nervous system.

    White potatoes have so many nutrients in them, they really shouldn't get a bad reputation. They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana. They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want?

    Curried potatoes and cauliflower topped with chopped herbs.

    Variations

    This is a really simple curry, so you don't want to over complicate it too much. However, you can add some different vegetables if you want to bulk it out a little, and add more nutrients. We like adding some mushrooms to it, although that is far from traditional. Give the curry a green boost by stirring in some spinach or kale.

    If you want to add some protein to this vegan curry, then some canned chickpeas or butterbeans is an easy way to do that. You could add lentils too.

    What to serve it with

    This is a really filling curry on its own, as it has potato in it. However, if you did want to serve it with something, then I would recommend Turmeric Rice, Easy Homemade Flatbread and Raita. Lots of pickles and chutneys with some poppadoms go well with it too. 

    We also think our Peshwari Naan would be a great addition.

    Storage

    Store: It will also keep in the fridge for a couple of days, but because of the cauliflower it might start to make your fridge smell unless it is in a really tight container.

    Freeze: Wait until it is fully cooled and then put it in freezable containers and then it will keep in the freezer for up to 3 months.

    Defrost: Defrost overnight in the fridge.

    Reheat: Make sure it is fully defrosted and then you can either reheat it in the microwave, or heat it through on the hob. Make sure it is pipping hot all the way through before serving.

    Curry and rice in front of a blue towel.

    FAQs

    Can you add meat to cauliflower and potato curry?

    You could add meat to this curry, but it really isn't missing it. But, if you want a vegan base, and then an option to add some meat for everyone else at the dinner table, then you could stir through some (shredded) leftovers from our Slow Cooker Whole Chicken.

    Can you make a cauliflower and potato curry in the slow cooker?

    Yes, this curry can be made in the slow cooker. I would recommend softening the potato and cauliflower a little first, by simmering it on the hob for 5 minutes. Then add it to the slow cooker with the rest of the ingredients and cook for 4 hours on high.

    heart icon

    Extra tips

    • Make sure not to overcook the cauliflower, so that it doesn't go too soggy.
    • You can adjust the spice levels to suit your own tastes. Making it spicier or more mild.
    • You could swap the individual spices for curry powder, or you could use some curry paste instead.
    • Try to use the best quality canned tomatoes that you can get, as you will really taste the difference. Cheap ones tend to be really watery.
    • Add a little bit of creaminess to this cauliflower and potato curry with a splash of coconut milk.
    • If you want to speed up the cooking time of this curry, then you could par-boil the potato. The softening of the potato in the tomato sauce is where most of the cooking time comes from. You could even use a can of new potatoes.

    More curry recipes

    • Cod Curry
    • Healthy Chicken Tikka Masala
    • Chicken and Sweet Potato Curry (Cari Ga)
    • Prawn, Tomato and Coconut Curry

    If you’ve tried this recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Cauliflower and potato curry on a plate with some rice.

    Cauliflower and Potato Curry

    This Cauliflower and Potato Curry (also known as Aloo Gobi) is a delicious and filling budget friendly vegan curry.
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.84 from 54 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 34 minutes
    Total Time: 44 minutes
    Servings: 2 servings
    Calories: 662kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 1 tablespoon Olive oil
    • 3 Shallots - peeled and diced
    • 2 Garlic clove - crushed
    • 600 g Cauliflower - cut into florets
    • 350 g Potato - peeled and cut into 2cm chunks
    • 45 g Fresh ginger - grated
    • 3 tablespoon curry powder
    • 1 teaspoon Chilli powder
    • 400 g Chopped tomatoes - canned
    • 1 Vegetable stock pot
    • 250 ml Boiling water
    • 200 ml coconut milk
    • 100 g mango chutney
    • Fresh coriander (cilantro) - to serve

    Instructions

    • Heat the oil in a large pan. Add the shallots, garlic and ginger. Cook on a very low heat for 5 minutes or until softened.
      1 tablespoon Olive oil, 3 Shallots, 45 g Fresh ginger, 2 Garlic clove
    • Add the curry powder and chilli powder. Stir and cook for a further minute.
      3 tablespoon curry powder, 1 teaspoon Chilli powder
    • Add the tomatoes, potatoes, cauliflower and stock. Mix well and cover with a lid. Cook on a low heat for 25 minutes.
      600 g Cauliflower, 350 g Potato, 400 g Chopped tomatoes, 1 Vegetable stock pot, 250 ml Boiling water
    • Stir in the coconut milk and mango chutney. Cook for a further 3 minutes.
      200 ml coconut milk, 100 g mango chutney
    • Serve topped with chopped coriander (cilantro).
      Fresh coriander (cilantro)

    Notes

    • Make sure not to overcook the cauliflower, so that it doesn't go too soggy.
    • You can adjust the spice levels to suit your own tastes. Making it spicier or more mild.
    • You could swap the individual spices for curry powder, or you could use some curry paste instead.
    • Try to use the best quality canned tomatoes that you can get, as you will really taste the difference. Cheap ones tend to be really watery.
    • Add a little bit of creaminess to this cauliflower and potato curry with a splash of coconut milk.
    • If you want to speed up the cooking time of this curry, then you could par-boil the potato. The softening of the potato in the tomato sauce is where most of the cooking time comes from. You could even use a can of new potatoes.

    Nutritional Information

    Serving: 1portion | Calories: 662kcal | Carbohydrates: 98g | Protein: 16g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 866mg | Potassium: 2660mg | Fiber: 18g | Sugar: 40g | Vitamin A: 630IU | Vitamin C: 209mg | Calcium: 251mg | Iron: 12mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Grace

      January 14, 2023 at 8:08 am

      Thanks for the recipe! It says this is for 1 portion - just wanted to double check this?

      Reply
      • Dannii

        January 14, 2023 at 9:58 pm

        In the recipe card it says the recipe is two portions. The nutritional information is per portion.

        Reply
    2. John Prince

      September 14, 2022 at 11:37 pm

      love aloo gobi, makes for a light weekday dish!

      Reply
    3. Millie

      May 19, 2022 at 8:49 pm

      5 stars
      This was a super quick easy weekday curry and I will definitely make it again!

      I added in cauliflower leaves and it provided a nice tang.

      Would definitely recommend.

      Reply
      • Dannii

        May 26, 2022 at 8:56 am

        ooh, great suggestion for adding the cauliflower leaves too.

        Reply
    4. Rachel

      January 14, 2022 at 4:30 pm

      5 stars
      Sorry just see I missed out the star rating

      Reply
    5. Rachel

      January 14, 2022 at 4:28 pm

      I tried this last week. I started and couldn't see the amounts. So guessed. Half way through spotted the list at the bottom. Trying again now loved it so much

      Reply
    6. Beth

      August 21, 2021 at 4:54 pm

      5 stars
      Oh wow! This recipe sounds wonderful and absolutely delicious! My husband and I enjoyed this curry for dinner the other night, and it was packed with so much flavor! Can’t wait to make this again!

      Reply
      • Candace Stanley

        March 09, 2022 at 5:54 pm

        Great vegetarian meal thanks

        Reply
    7. Wajeeha Nadeem

      August 21, 2021 at 3:28 pm

      5 stars
      This is one of my favorite dinners...loved your recipe! :)

      Reply
    8. Sue

      August 21, 2021 at 1:05 pm

      5 stars
      I can't tell you how many times I've ordered this dish, and now I make it at home, thanks to this recipe. The entire family loved it.

      Reply
    9. veenaazmanov

      August 21, 2021 at 11:56 am

      5 stars
      Love that it is Veg and looks like a Bowl of comforting meal. Healthy and yummy too.

      Reply
    10. Beth Sachs

      August 19, 2021 at 4:57 pm

      5 stars
      Such a hearty and comforting curry! Perfect veggie option for curry night in our house!

      Reply
    11. Alex

      August 19, 2021 at 4:37 pm

      5 stars
      This looks soooo good and cozy - perfect for fall weather! I've never tried making curry at home but you have me convinced that I need to!

      Reply
    12. Gina

      August 19, 2021 at 3:35 pm

      5 stars
      Such an easy curry to throw together in a pinch. Love all the flavor and perfect with some naan on the side!

      Reply
    13. Michele

      August 19, 2021 at 3:28 pm

      5 stars
      Thank you for the delicious and easy curry. We are trying to eat one meatless meal a week, and really enjoyed this one. Thanks again.

      Reply
    14. Kate

      January 21, 2021 at 7:29 pm

      4 stars
      Nice - truly comforting. Super easy, too. I didn't have cashews so just let the sauce reduce a bit longer. Topped it with fried tofu for some protein. Delish.

      Reply
      • Dannii

        January 21, 2021 at 10:46 pm

        Happy to hear you enjoyed it. The addition of tofu sounds good too.

        Reply
      • Genevieve

        January 22, 2022 at 11:35 pm

        5 stars
        Thanks for sharing this very tasty recipe, we just made this tonight, served with some basmati rice... Yum!

        Reply
    15. car Camille

      February 14, 2017 at 12:25 pm

      5 stars
      Soo good. :)

      Reply
    16. Lubka Henry

      October 30, 2016 at 5:33 pm

      5 stars
      Oh this looks so good. I need to ask my husband to make, because he's the master of curry at home :)

      Reply
    17. Kira

      October 28, 2016 at 9:34 pm

      I have some cauliflower in the fridge so I'd love to try this out, something a bit different :)

      Reply
    18. Melanie Edjourian

      October 27, 2016 at 10:48 am

      5 stars
      To be honest this looks so good that if I had cauliflower in the house I would make it for lunch. Looks like I need to get some in soon. Thanks for such a great sounding recipe I'm really excited about trying this ;-)

      Reply
    19. Jacqui Paterson (@JaxFortyNorth)

      October 26, 2016 at 8:05 pm

      I don't normally like curries, but this might just convert me as it looks delish!! x

      Reply
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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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