Potato And Cauliflower Curry (Aloo Gobi)

Potato And Cauliflower Curry (Aloo Gobi)


Servings 4
Time Needed Prep
Ingredients 14
Difficulty Easy

Rating (click to rate)

4.2 based on 4 ratings.


  • 2 tbsp Olive Oil
  • 1 Onion thinly chopped
  • 600 g Potatoes cut into cubes
  • 500 g Cauliflower Florets
  • 400 g Tomato diced
  • 2 tsp Garlic minced
  • 1.5 tsp Ginger minced
  • 1/2 cup Yoghurt Greek is best
  • 1 tsp Chilli Powder
  • 2 tsp Coriander ground
  • 1.5 tsp Cumin ground
  • 2 g Garam Masala
  • 1/2 tsp Turmeric ground
  • 1 tsp Salt

Nutrition Information

Qty per
662g serve
Qty per
Energy 1213cal 183cal
Protein 6.9g 1g
Fat (total) 110g 17g
 - saturated 16.4g 2.5g
Carbohydrate 51g 8g
 - sugars 14.5g 2.2g
Dietary Fibre 6.7g 1g
Sodium 676mg 102mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Potato and cauliflower don’t sound like much in the grand scheme of things, but in this Potato And Cauliflower Curry (also known as Aloo Gobi), they are a flavour powerhouse.

The simple flavours and textures of the potato and cauliflower actually allow for a real depth of flavour to be created with the spices in this dish. Now Potato And Cauliflower Curry is traditionally a dry curry (with minimal or no sauce) so if you want more liquid add a bit more water or vegetable stock.

Stay at home mum (1)


  1. In a small bowl combine the chilli powder, ground coriander, ground cumin, garam masala, ground turmeric and salt. Set aside.

  2. Heat oil in a large frying pan on a medium heat. Once warm, add the onion and potatoes and cook, stirring to stop them from sticking, for about 7 minutes or until golden. Add the ginger, garlic and spice mix, and cook for 1-2 minutes, stirring.

  3. Add the cauliflower florets, the diced tomatoes (you can use one can) and about 1/2 cup of water. Stir well to combine, and then cover and cook for 30 minutes, checking after this time that cauliflower and potatoes are tender. If they are not, keep cooking until they are.

  4. In a bowl add the yoghurt and one tablespoon of the curry liquid, stirring well. This stops the yoghurt from curdling. Add this mix back into the curry, and cook until warmed.

  5. Serve over rice, topping with coriander if desired.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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