Sheet Pan Aloo Gobi

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crave Indian food but can't get delivery? This sheet pan meal couldn't be easier! To make this a complete meal, add tofu or chicken.

By Aliza Finley

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix oil, curry powder, and salt together in a small bowl.

  • Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.

  • Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.

Cook's Note:

Any favorite curry mix can be used. I really love Koshys Madras Curry Powder. It is made of turmeric, coriander, mustard, ginger, fennel, chiles, fenugreek, cardamom, cinnamon, cloves, black pepper, cumin, curry leaves, and asafoetida. To add some spice, I drizzle in some hot Thai chile oil.

Nutrition Facts

Per Serving:
385 calories; protein 8.7g; carbohydrates 48.5g; fat 19g; sodium 412.3mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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lutzflcat
Allstar
Rating: 5 stars
10/19/2020
10.19.20 I had half a head of cauliflower in the fridge and wanted to try something new with it. We love curry, so that was the motivation to make this recipe which I scaled down to 3 servings. Takes a little time to cook, but it really is super simple to prepare. I’m not convinced this needs a full hour to cook, so I may reduce the time in the future. Recipe said to chop the carrots, but I will probably slice to about a 1/4-inch thick next time. My carrots were too small, and they were overcooked/browned. I’ve never had this Indian dish before, so I can’t speak to whether or not it measures up, but I can say that it was very good, and I wouldn’t hesitate to make again. Served with sautéed shrimp and white rice. Thanks for sharing your recipe, it’s a keeper! Read More
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