Aloo Gobi – Cauliflower and Potato Curry

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This nutritious and warming curry is great alone, but can also be served with naan or rice. I enjoyed mine with the international fusion flavours of sauerkraut and red currant jelly! And it was delicious too!

Cauliflowers are fresh, cheap and plentiful from November to March, they are rich in vitamin C, folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3), vitamin K, manganese, copper, iron, calcium and potassium.

Aloo Gobi - Cauliflower and Potato Curry
Aloo Gobi - Cauliflower and Potato Curry
Servings Prep Time Cook Time
6people 10minutes 4hours
Servings Prep Time
6people 10minutes
Cook Time
Servings: people
Servings: people
  1. Heat the oil in a large pan
  2. Saute the onion until it start to turn brown
  3. Add the ginger, garlic, sauté for a further minute.
  4. Add the turmeric, garam masala and sauté for another minute.
  5. Add the tomatoes, coconut milk, coriander and potatoes.
  6. Slow cook on high for 2 hours. (Optionally steam the potatoes beforehand to skip this step)
  7. Add the cauliflower and peas. Slow cook on low for 2 hours. (Optionally steam the cauliflower beforehand to skip this step, and then simmer the curry for 15 minutes)
Recipe Notes

Nutrition Facts
Aloo Gobi - Cauliflower and Potato Curry
Amount Per Serving
Calories 192 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.4g
Sodium 38mg 2%
Potassium 1010mg 29%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 8g
Protein 7g 14%
Vitamin A 23%
Vitamin C 131%
Calcium 5%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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