Vegan Indian Aloo Gobi

On this page I’m sharing the vegan recipe for Indian Aloo Gobi. Aloo Gobi is an Indian dish that consists of potatoes and cauliflower. It has a recognisable yellow color, due to the use of turmeric. Aloo Gobi is a vegan dish originally, so I didn’t need to adjust anything to make this vegan Indian Aloo Gobi recipe.

I made a sauce of soaked cashews that’s normally not included in the recipe, but it gives the dish a creamy texture without using dairy.
Besides being vegan, this Indian Aloo Gobi recipe is also gluten-free. So it’s also a perfect dish to prepare if friends are coming over that are gluten or lactose intolerant.

Recipe vegan Indian Aloo Gobi

Ingredients (serves 4):
1 cauliflower
1 kg potatoes
100 grams cashews
3 teaspoons turmeric
1 teaspoon cumin
150 grams coconut oil
1 onion
1 piece of ginger (about 5cm)
4 garlic cloves
3 teaspoons Garam Masala
250 ml water
Fresh cilantro (coriander)
Coconut flakes

Put the cashews in a bowl with water and let them soak for at least an hour, but preferably overnight.
Put the cauliflower in a microwave proof bowl with a small layer of water. Cover losely with a plastic lid and warm the cauliflower for 10 minutes on the highest power. Let it cool a bit and cut it in 4 big pieces. Put the pieces in an oven tray.

Preheat the oven to 200°C.

Clean the potatoes and cut them in two. You can cut big potatoes in four. Bring a large amount of water to a boil and cook the potatoes until just done. This will take about 10 minutes. Drain the potatoes.
Put the potatoes with the cauliflower in the oven tray.

Mix half of the turmeric, the cumin and about 1/3 of the coconut oil (around 50 grams) and cover the cauliflower and potatoes with it. Bake in the oven for 10 minutes.

Finely chop the onion, ginger and garlic.
Warm the rest of the coconut oil in a saucepan and sauté the onion. Add the ginger and garlic and fry for 3-4 minutes, while stirring regularly.
Add the garam masala and the remaining turmeric and stir for 1 more minute. Add 250 ml of water and a few cilantro leaves.
Drain the cashews and add them to the saucepan. Use a stick blender to mix it to a sauce.
If you don’t have a stick blender you can also use a regular blender or a food processor.
Pour the cashew-mixture over the cauliflower and potatoes.

Bake the Indian Aloo Gobi for 20 minutes in the oven.
Serve with the coconut flakes and fresh cilantro.

You might also like my recipe for vegan sweet potato curry.

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