Hello lovelies, when I want the house to smell of India without standing in the kitchen for hours, I cook this aloo gobi. Potatoes and cauliflower braise in a spiced sauce of onion, garlic, ginger, tomatoes and a warming spice blend until everything is beautifully tender and aromatic. With no ghee at all - just coconut oil and a dollop of coconut yogurt - the curry stays completely vegan, and it's still loved by the whole family.
The lovely thing about aloo gobi is that the spices take the lead: turmeric gives the golden colour, cumin and ground coriander add depth, and the garam masala rounds it all off. How spicy it gets is entirely up to you - with or without chilli, however you fancy. After 20 to 25 minutes of simmering the potatoes and cauliflower are tender, and the sauce has reduced into a silky, aromatic curry.
The best comes last: the homemade naan. The dough needs only a few ingredients and a little patience while it rises, then the flatbreads turn wonderfully soft with golden-brown blisters in the hot pan. Fresh from the pan, still warm and dipped into the curry - a weeknight hardly gets better. That's why I always start the dough first, so it can rise quietly while the aloo gobi simmers.
If you love curry and Indian flavours, you'll surely enjoy my vegan naan bread as a recipe of its own, my Cauliflower-Lentil Curry with dates for a fruity, spiced change and my Sweet potato curry with chili naan when you're in the mood for something a touch sweeter and spicier.
