Aloo Gobi – Cauliflower and Potato Curry


Makes 6 Servings

  • onion, chopped or thinly sliced (1)
  • chopped tomatoes, or 1 1/2 cups freshly chopped tomatoes (1 can)
  • cayenne pepper (1/8 teaspoon)
  • cinnamon (1/4 teaspoon)
  • ground ginger (1/4 teaspoon)
  • ground coriander (1/2 teaspoon)
  • turmeric (1/2 teaspoon)
  • cumin seeds (1/2 teaspoon)
  • cauliflower, broken or cut into bite-size florets (3 cups)
  • chopped (peeling optional) (2 potatoes)
  • salt (1/2 teaspoon)


  1. Heat 1/2 cup (125 milliliters) water in a large pot.
  1. Add onion and cook over medium-high heat for about 3 minutes, stirring occasionally, until onion begins to soften.
  1. Reduce heat to medium. Add potatoes and cauliflower. Continue cooking, stirring often, for about 5 minutes.
  1. Add water, 1/4 cup at a time, if needed to prevent sticking.
  1. Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in a dry skillet over medium heat for about 2 minutes, stirring constantly.
  1. Add spices to vegetables along with tomatoes and salt. Stir to mix, then cover and simmer for about 20 minutes until flavors are blended.
  1. Stored in a covered container in the refrigerator, leftover Potato and Cauliflower Curry will keep for up to 3 days.
  1. Variation: For a sweeter curry, add 1/2 cup golden raisins or 2 tablespoons of apple juice concentrate in with the tomatoes and salt.