Aloo Gobi is usually made with white potatoes. I don’t typically don’t have white potatoes at home because I don’t buy them often. My version of Gobi Aloo includes sweet potatoes and peas. I love Indian spices and Indian food. If you haven’t had Indian food before, you are missing out! To me, Indian spices are unique and make my taste buds dance. I went out on a whim by using sweet potatoes, instead of white, and it paid off. I hope you enjoy this make over!
- 1 tbsp coconut oil
- 1 tsp cumin
- 2 garlic clove, minced
- 1 tsp ginger
- ½ tsp salt
- 2 medium sweet potatoes, peeled, cubed (similar size to cauliflower) & boiled until fork tender
- 1 small head cauliflower, cut into small florets
- 1 cup frozen peas, thawed
- ½ tsp ground turmeric
- ½ tsp paprika
- ¼ tsp cayenne pepper (or more for extra spice)
- ½ tsp garam masala
- 1 tbsp nutritional yeast
- 1 cup water
- 1 handful freshly cilantro leaves, roughly chopped
- In a large pot, heat the oil in a medium skillet over medium heat. Stir in the cumin, garlic, and ginger. Cook about 1 minute until garlic is golden browned.
- Add the cooked potatoes. Season with turmeric, paprika, garam masala, nutritional yeast and salt. Toss it for a few seconds then add the water then cover for about 10 minutes stirring occasionally.
- Add the cauliflower and peas to pot. Toss together then reduce heat to low-medium and cover. Stirring occasionally, continue cooking 10-15 minutes.
- Add the cilantro. Cover again for 3-5 minutes or until potatoes and cauliflower are tender.