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September 16, 2025
Alicia’s Aloo Gobi Recipe
Alicia's aloo gobi stands as hands down the easiest and most delicious curry recipe that delivers authentic Indian flavors with minimal effort. This personal favorite combines tender cauliflower and potatoes in a perfectly spiced curry that's both simple to make and incredibly satisfying. The straightforward preparation method makes this recipe accessible to beginners while still producing professional-quality results. This beloved combination of vegetables creates a comforting dish that showcases how traditional Indian cooking can be both easy and delicious. The foolproof technique ensures success every time you make this crowd-pleasing curry.
Alicia’s aloo gobi is hands down the easiest and most delicious curry recipe I have ever made. It’s my personal adaptation on aloo gobi, a typically dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds extra sauciness, which is my favorite part of curry. Serve it with basmati rice or, better, with bread such as roti, naan, or pita.
Prep Time:
10 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 30 mins
Servings:
4
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Ingredients
¼ cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 medium head cauliflower, chopped into bite-sized pieces
3 large Yukon Gold potatoes, peeled and cubed
1 (15 ounce) can garbanzo beans, drained
2 tablespoons garam masala
Directions
Heat oil in a large pot on medium-high heat. Add onion; cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
Stir in diced tomatoes, coconut milk, coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom until begins to boil, then add cauliflower, potatoes, and garbanzo beans. Stir to combine; reduce heat to low and cover pot.
Simmer until potatoes are tender, 45 to 60 minutes (this will depend on the size of the potato chunks). Season with garam masala; stir and cook 5 minutes more.
Nutrition Facts (per serving)
| 622 | Calories |
| 39g | Fat |
| 64g | Carbs |
| 13g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 622 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 22g | 112% |
| Sodium 2172mg | 94% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 15g | 53% |
| Total Sugars 7g | |
| Protein 13g | 26% |
| Vitamin C 73mg | 81% |
| Calcium 172mg | 13% |
| Iron 8mg | 44% |
| Potassium 1075mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
