Vegan Aloo Gobi - Phunkey Munkey
tahini lemon dressing
Lemon Tahini Dressing
vegan rice and peas
Vegan Rice & Peas
vegan aloo gobi
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

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