Bring classic Indian spices and ingredients to your dinner table by making homemade cauliflower aloo gobi. It’s warming, filling, full of fibre, and makes a wonderful main served alongside warm, buttered naan! Finish off your meal with a mango lassi-style smoothie and pat yourself on the back for not ordering take-out.
Serves 1/8 or recipe
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 tbsp (15 mL) curry powder
- 1 tbsp (15 mL) garam masala
- 1 tsp (5 mL) cumin seeds
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) freshly ground pepper
- 1/4 tsp (1 mL) brown sugar
- Pinch of red chili flakes
- 2 tbsp (30 mL) vegetable oil
- 1 tbsp (15 mL) butter, melted
- 4 medium Ontario yellow fleshed potatoes (each 150 g /5 oz), skin-on cubed (1/2-inch)
- 6 cups (1.5 L) cauliflower florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced ginger
- 1/2 cup (125 mL) cooked peas
- 2 plum tomato, finely chopped
- 2 tbsp (30 mL) chopped fresh cilantro
- 1 tbsp (15 mL) lemon juice
- Plain yogurt (optional)
- Preheat oven to 400°F (200°C). Stir curry powder with garam masala, cumin seeds, salt, pepper, brown sugar and red pepper flakes. Combine oil and butter; set aside.
- Place potatoes in one bowl and cauliflower, onion, garlic and ginger in another bowl. Add half the spice mixture and half the oil mixture to the potatoes and remaining half of spice and oil mixture to the cauliflower. Arrange potatoes on a baking sheet and cauliflower on another baking sheet.
- Bake cauliflower, turning once, for 25 to 30 minutes or golden brown and tender. Keep warm. Bake potatoes, turning once, for 40 to 45 minutes or until golden and tender.
- Toss potatoes with cauliflower mixture, peas, tomatoes, cilantro and lemon juice. Serve with yogurt, if desired.