Vegan Aloo Gobi - Phunkey Munkey
tahini lemon dressing
Lemon Tahini Dressing
vegan rice and peas
Vegan Rice & Peas
vegan aloo gobi
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
vegan aloo gobi

Vegan Aloo Gobi

  • Author: phunkeymunkey
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 34 servings 1x
  • Category: Spicy Vegan Food
  • Method: pan, oven
  • Cuisine: Indian
  • Diet: Vegan


Aloo Gobi is a very classic, one-pot Indian dish of potatoes and cauliflower. Turmeric adds a beautiful yellow colour – coconut and traditional Indian spices add tonnes of flavour. 



  • 1 large cauliflower (or 2 small ones)
  • 300g potatoes – skin on, sliced into 2cm pieces
  • 1 lemon – cut in half
  • 4tbsp coconut oil
  • Thumb sized piece of ginger – peeled and grated
  • 2 green chillies – seeds removed and finely sliced
  • 4 cloves garlic – peeled and crushed
  • 1 tbsp mustard seeds
  • 2tsp turmeric
  • 400ml tin of coconut milk
  • Salt
  • Black pepper


  1. Cut the cauliflower into small florets and slice the potatoes
  2. Place an oven safe pan on a medium heat. Add 4 tablespoons of coconut oil, minced ginger, 2 chillies and 4 cloves of minced garlic. Cook for a few minutes to release some of the flavour from the aromatics
  3. Add 1 tbsp of mustard seeds, 2 tsp turmeric, a big pinch of salt, 400 ml coconut milk and black pepper.
  4. When the liquid starts to bubble add the cauliflower florets & stir to baste all of the pieces with the liquid.
  5. Add sliced potatoes and lemon halves and  transfer the pan to the oven
  6. Bake at @180°C for 20 mins
  7. Remove from the oven, stir to baste the cauliflower again and place back in the oven for another 15-20 mins
  8. Remove from oven and squeeze the roasted lemons into the sauce before serving

Leave a Reply

Your email address will not be published.