Rating: 4.5 stars
209 Ratings
  • 5 star values: 124
  • 4 star values: 60
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 1

This is hands down the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness; my favorite part of curry. Serve with basmati rice or, better, with breads such as roti, naan, or pita.

Recipe Summary

cook:
1 hr 20 mins
total:
1 hr 30 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.

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  • Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.

  • Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

Nutrition Facts

622 calories; protein 13.1g; carbohydrates 64g; fat 39.2g; sodium 2172.4mg. Full Nutrition
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