Aloo Gobi is a popular South Asian meal made with variety of Indian spices, literally translating to Potato Cauliflower. Due to its widespread popularity, recipes tend to vary, but the name stays the same. A couple months ago while in Montreal for yoga teacher training, a fellow trainee brought this in to share one day, and I was instantly hooked! Traditionally this dish is made with white potatoes, but when I first made it I only had sweet potatoes on hand. Fortunately, I ended up liking the sweet potato version better than the regular, which is great since sweet potatoes have significantly more nutritional value than their white counterpart.
Not only are sweet potatoes and cauliflower nutrient dense vegetables, but this dinner also packs a nutritional punch from the entire tablespoon of turmeric I included. I have been taking turmeric daily in capsule form for about a year now, but still try to incorporate it in my diet as often as possible because of its powerful properties as an anti-inflammatory and antioxidant in the body. Inflammation is the root of nearly all chronic disease in our Western world, so I work actively each day to reduce it in every way possible. Furthering its disease fighting properties, as an antioxidant, turmeric not only neutralizes free radicals in the body, but also boosts the body’s own antioxidant mechanisms.
Some more health benefits of turmeric are:
- It’s a natural liver detoxifier (perfect for the holiday season when you may be imbibing more than usual)
- Serves as a stimulater for the brain, aiding memory in everyday life and also studies have shown it can help reverse or reduce symptoms of brain related disorders such as Alzheimer’s and depression.
- Perhaps the most fascinating effect of turmeric (at least in my opinion) is it’s ability to help prevent cancer, and the developing research on its assistance in even treating the disease as well. Some studies have even shown that when the spice is combined with cauliflower, it can specifically prevent and stop the growth of existing prostate cancer.
Although this dish isn’t technically a curry (despite it’s bright yellow color from the turmeric!) I always refer to it as my Sweet Potato and Cauliflower curry. And as such, no curry can be complete without being served over a fluffy grain, so feel free to make this a comforting full meal by serving it over jasmine, basmati, or brown rice.
Even more so than rice, my favorite accompaniment to this dinner is naan, or a flatbread of some sort, to spoon the veggies on top of.
I hope you enjoy this easy, flavorful dish as much as I do- find the recipe below and be sure to let me know your thoughts after making it yourself!
2-3T olive oil, separated
1 large yellow onion, diced
½ head garlic (6-8 cloves), minced
2-inch piece of fresh ginger, minced
1 green chili, finely chopped (I used a mild Anaheim, choose pepper based on heat preference)
1T dried turmeric
2 tsp cumin
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 medium cauliflower, cut into florets slightly larger than potatoes for even cooking time
28 ounces crushed tomatoes
2 tsp sea salt, to taste, but be generous-the potatoes will absorb a large amount
½ cup water
2 tsp garam masala
¼-1/3 cup fresh chopped cilantro
Juice of 1 lime, this acidity will help cut the thickness of the dish
-Additional splash of olive oil directly on top for flavor and heart boosting antioxidants when it is paired with cooked tomatoes
-A drizzle of coconut or cashew cream
-A dollop of Greek yogurt, if you are not vegan
Prep & Time Saving Advice: Peel and dice potatoes, chop cauliflower, and dice the pepper before you begin cooking. While the pan is heating, chop the onions. While waiting for them to turn golden, mince the garlic and ginger, take the caps of your spices, and open the can of tomatoes to make it is a smooth process when you need to add each ingredient to the pan.
- Heat 1T oil over medium-high heat. Add onion, sautéing until onions start to turn golden, 5-8 minutes. Add garlic, ginger, chopped chili, cumin, and turmeric- sauté one minute, until fragrant. Add one more tablespoon of oil, and the potatoes, stirring constantly to coat in the oil and spices, without letting the spices burn. (Reduce heat slightly if necessary).
- Cook the potatoes 2-3 minutes, then stir in the tomatoes, cauliflower, and salt- mix thoroughly. Add the water, cover the pot, and allow to cook on medium-high for 20-25 minutes, or until the potatoes are fork tender. Then, stir in the garam masala, fresh cilantro, and lime juice. Allow to simmer until serving, as the flavor gets better the longer the ingredients mingle (in my opinion- it tastes best after being refrigerated and reheated!)
Ceramic bowls and teapot all handmade by Marsha Karagheusian.