This recipe is simple, requiring just 30 minutes to prepare! And it’s inspired by an Indian dish called aloo gobi, which typically consists of curried cauliflower and potatoes. While it can be served on its own, I prefer this more saucy inspired version*. Serious yum. In place of regular potatoes I went with sweet because sweet potato’s flavor lends itself so well to curry! And instead of cooking the cauliflower with the sweet potatoes, I roasted them with sea salt and curry powder until crispy and golden brown. I find roasted cauliflower to have so much more flavor and such better texture than stewed. Plus, once roasted, it acts as the “rice” in this dish to soak up all of that delicious curry sauce. For serving, you don’t need much more than some fresh cilantro and lemon juice! This curry also pairs well with my Vegan Naan if you’re looking for even more heartiness. Or just some classic rice or cauliflower rice would be delicious, too! I hope you all LOVE this dish! It’s: FlavorfulHeartyVegetable-packedComfortingSatisfying& So delicious This would make the perfect weeknight meal when you want something fresh and hearty on the table fast! It’s delicious on its own, but it would also pair well with this Roasted Vegetable Salad with Chimichurri, Curry Roasted Vegetable and Lentil Kale Salad, Curried Butternut Squash Soup, Curried Butternut Squash Soup, and Curry-Spiced Cashews. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends! *Update: Some readers commented that aloo gobi traditionally does not include tomatoes or curry paste, which was a new-to-me idea! I based this recipe off a version I tried in an Indian restaurant that did include tomatoes and tasted very similar to this dish. This is definitely an inspired version! I tend to keep curry paste on hand, which is why I recommended using it in this recipe. However, to keep it more traditional you can instead season with spices (such as turmeric and garam masala) and fresh chilies.
