Delicious Aloo Gobi with Peas and Kale for Cozy Nights

This Aloo Gobi is a comforting and nutritious Indian curry with potatoes, cauliflower, peas, and kale.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

2 tablespoons Coconut Oil Adds richness and can be substituted with vegetable oil or ghee.
1 medium Yellow Onion Provides a savory base; can be swapped with shallots.
1 teaspoon Sea Salt Enhances flavors; adjust to taste.
1 teaspoon Mustard Seeds Offers a pop of flavor and crunch; substitute with cumin seeds if necessary.
2 teaspoons Curry Powder Key spice blend; use favorite or add chili powder for extra heat.
3 cups Diced Yukon Gold Potatoes Provide heartiness; substitute with red or sweet potatoes.
4 cups Cauliflower Florets Main component; substitute with broccoli if preferred.
1 can Full-Fat Coconut Milk Adds creaminess; light coconut milk can be used.
4 cloves Garlic Cloves Imparts robust flavor; can use garlic powder as substitute.
1 tablespoon Grated Ginger Adds warmth; can be replaced with ground ginger.
1 cup Frozen Peas Adds sweetness and can be substituted with fresh peas.
2 cups Chopped Kale Adds nutrition; can substitute with spinach.
2 tablespoons Lime Juice Provides acidity; lemon juice can be an alternative.
1/4 cup Cilantro Enhances flavor; can omit if not preferred.
1 cup Pre-Baked Tofu Optional; adds protein and texture.
to taste Freshly Ground Black Pepper For seasoning; adjust to taste.

Equipment

Large Skillet

Method

Step-by-Step Instructions for Aloo Gobi

Heat the oil in a large skillet over medium heat for about 1 minute.
Add chopped yellow onion and a pinch of sea salt, sauté for 8-10 minutes.
Stir in mustard seeds and curry powder, allowing to bloom for 1-2 minutes.
Add diced potatoes and cauliflower, then pour in coconut milk, garlic, and ginger. Cook for 15-20 minutes.
Add water if the mixture becomes too thick, stirring gently.
Mix in frozen peas and chopped kale, cook for an additional 2-3 minutes.
Remove from heat and stir in lime juice and cilantro.
Serve hot with basmati rice or naan.

Nutrition

Serving: 1dishCalories: 410kcalCarbohydrates: 30gProtein: 8gFat: 28gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 700mgPotassium: 670mgFiber: 6gSugar: 4gVitamin A: 2000IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Keep potatoes and cauliflower cut to similar sizes for even cooking. Taste and adjust seasoning during cooking. Use fresh ingredients for the best flavor.

Tried this recipe?

Let us know how it was!