It’s time for another easy, plant-based meal that’s flavorful, healthy, and super delicious. Ready for my modern take on aloo gobi? Let’s do this!
This recipe is simple, requiring just 30 minutes to prepare!
Classic aloo gobi typically includes cauliflower and potato cooked with tomatoes. Serious yum. But in place of regular potatoes, I went with sweet because sweet potato’s flavor lends itself so well to curry!
And instead of cooking the cauliflower with the sweet potatoes, I roasted them with sea salt and curry power until crispy and golden brown. I find roasted cauliflower to have so much more flavor and such better texture than stewed. Plus, once roasted, it acts as the “rice” in this dish to soak up all of that delicious curry sauce.
For serving, you don’t need much more than some fresh cilantro and lemon juice!
This aloo gobi also pairs well with my Vegan Naan if you’re looking for even more heartiness. Or just some classic rice or cauliflower rice would be delicious, too!
I hope you all LOVE this dish! It’s:
& So delicious
This would make the perfect weeknight meal when you want something fresh and hearty on the table fast! It’s delicious on its own, but it would also pair well with this Roasted Vegetable Salad with Chimichurri, Curry Roasted Vegetable and Lentil Kale Salad, Curried Butternut Squash Soup, Curried Beet Soup, and Curry-Spiced Cashews.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Sweet Potato Aloo Gobi (30 Minutes!)
A modern take on classic aloo gobi with sweet potatoes and roasted cauliflower! Simple ingredients and 30 minutes required for this delicious, hearty plant-based meal!
Author: Minimalist Baker
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, Indian-Inspired
- 1 head cauliflower, loosely chopped, large stems removed (~5 cups or 535 g)
- 2 Tbsp (30 ml) coconut or avocado oil (if avoiding oil, sub water)
- 1 Tbsp (3 g) curry powder
- 1/4 tsp sea salt
- 1 Tbsp (15 ml) coconut or avocado oil (if avoiding oil, sub water)
- 2 shallots, diced (~45 g)
- 3 Tbsp (12 g) minced fresh ginger
- 6 cloves garlic, minced (3 Tbsp or 16 g)
- 4 Tbsp (60 g) red curry paste (DIY or store-bought – I like Thai Kitchen and Thai True)
- 2 medium sweet potatoes, peeled and chopped into small bite-size pieces
- 1 tsp curry powder, plus more to taste
- 1/4 tsp sea salt, plus more to taste
- 1 28-oz (793 g) can diced tomatoes (if unsalted, you’ll add more salt to the dish)
- 1 14-ounce (414 ml) can full-fat coconut milk (sub light for less fat)
- 1-2 Tbsp (12-24 g) coconut sugar
- 2 Tbsp (30 ml) lemon juice (to taste)
FOR SERVING optional
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add cauliflower and season with oil (or water), curry powder, and sea salt.
- Toss to combine and bake for 15-20 minutes or until golden brown and slightly crispy on the edges. Set aside.
- In the meantime, heat a large pot over medium heat. Once hot, add water or oil, shallot, ginger, and garlic. Sauté for 2 minutes, stirring frequently.
- Add curry paste and stir to combine. Cook for 1 minute. Then add sweet potatoes, curry powder, and salt. Stir to coat and cook for 2 minutes uncovered.
- Add tomatoes, coconut milk, and coconut sugar and stir to combine. Increase heat to medium high until it reaches a very low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until sweet potatoes are tender. Stir occasionally.
- In the last minutes of cooking, add lemon juice and stir. Then taste and adjust seasonings as needed, adding more salt for saltiness, curry powder or paste for intense curry flavor, coconut sugar for sweetness, or more lemon juice for acidity.
- Remove lid and turn heat off so the mixture can thicken slightly. To serve, divide roasted cauliflower between serving plates and top with desired amount of curry. Fresh cilantro and lemon juice make an excellent garnish. This dish is great on its own, but it’s also delicious with rice, cauliflower rice, or vegan naan.
- Leftovers will keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or in the microwave) until hot and bubbly. Cauliflower and curry can be stored together.
*Nutrition information is a rough estimate for 1 of 4 servings calculated with oil instead of water, 1 Tbsp coconut sugar, and without sides or toppings.
Serving size: 1/4 of recipe Calories: 485 Fat: 39.9 g Saturated fat: 32.8 g Carbohydrates: 31.7 g Sugar: 15.6 g Sodium: 857 mg Fiber: 8.3 g Protein: 7.5 g