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Aloo Gobi-ish (Bonus: Naan Bread)

A simplified version of a highly nourishing and seriously flavorful dish! We made this in our Weekly Cooking Class!


· 3 medium potatoes

· 1 head of cauliflower

· 2 stalks celery, diced

· 2 medium carrots, diced

· 1 medium onion, diced

· 1 large tin of diced tomatoes

· 1+ cup vegetable broth

· Optional: 1 cup soy curls, dry

· Spiciness: pinch+ cayenne

· ½ teaspoon turmeric

· 1 teaspoon cumin

· 1 teaspoon coriander, ground

· 1 teaspoon smoked paprika

· 1 tablespoon garlic powder

· 2 teaspoons ginger powder

· ½ teaspoon black pepper

· 1 teaspoon garam masala

· Optional: squeeze of lime juice


1. Cube potatoes and boil or steam until not quite fork tender.

2. Break up and chop cauliflower into bite sized pieces.

3. Preheat large pot on a medium/medium-high burner. Sauté onion for 3 to 5 minutes using water or vegetable broth. Add carrots and celery, sauté for another 2 to 3 minutes. Add the rest of the ingredients (including the optional soy curls), stirring occasionally, simmer for 10 to 15 minutes until all vegetables are cooked through and flavors are infused.

Recommended: Serve with Whole Wheat Naan Bread by Vegan Richa!

*I make the oil-free, salt-free version, using aquafaba*

Aloo Gobi-ish and Link to Naan Bread
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