Aloo gobi is a delicious Indian side dish with potatoes and cauliflower, and this vegan version with added peas has sweetness and freshness that adds a new dimension to a favourite dish.
My aloo gobi with peas recipe is straightforward – the potatoes and cauliflower are roasted together with all of the delicious spices, then added to a pot with the chopped tomatoes and peas to bring everything together. Making it this way makes it really low effort!
I like to serve this vegetarian curry alongside other curries like Chicken Balti, Vegetable Korma or The Creamiest Butter Halloumi Curry. You could also serve it as a main course in its own right with some rice and naan or Poppadoms.
The Ingredients
- Potatoes and cauliflower– use floury white potatoes (Maris piper work well) and a large head of cauliflower.
- The spices – you will be coating your potatoes and cauliflower with ground cumin, coriander seeds, nigella seeds, turmeric, ground cinnamon and hot chilli powder. Note that my measurements make a mild curry. If you would like it to be spicier, add more chilli powder (up to 2 teaspoons for a hot curry).
- Curry leaves – curry leaves are used to add fragrance to the aloo gobi. Fresh are best, dried will work if necessary.
- Chopped tomatoes – the great thing here is that no bells and whistles are needed – the cheapest tins of chopped tomatoes you can find will work well.
- Fresh coriander – optional, to finish the dish off.
Aloo Gobi With Peas
A vegetarian cauliflower and potato curry with peas, perfect served as a side dish or a main course.
Start Cooking in Cook Mode
Ingredients
- 300 grams white potatoes
- 1 cauliflower
- 4 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 2 teaspoons coriander seeds
- 2 teaspoons nigella seeds
- 2 teaspoons turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon hot chilli powder
- 6 curry leaves
- 800 grams chopped tomatoes
- 200 grams frozen peas
- 20 grams coriander
Instructions
- Preheat the oven to 160 degrees Celsius.
- Cut the potatoes (no need to peel) into 1-2 inch chunks. Cut the florets from the cauliflower. Put both into a large oven proof dish.
- Sprinkle the spices plus a teaspoon of salt over the potatoes and cauliflower. Drizzle over two tablespoons of the oil, stir, then put in the oven for an hour until the potatoes are cooked through.
- Put the remaining oil in a large saucepan over a medium heat. Add the curry leaves. Let them sizzle for 30 seconds, then add the cauliflower and potatoes. Stir. Add up to 300ml water if the mix is very dry.
- Add the frozen peas and simmer for 4 minutes. Stir in the chopped coriander, then serve.
Video
Notes
This curry can be made in advance. Store in the fridge for up to a week, or in the freezer for up to a month. Reheat thoroughly before serving.
More curry recipes:
A really delicious vegan curry!