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Aloo Ghobi with Potato and Cauliflower - Vegan, Whole Food Plant Based


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Ingredients

4 portion(s)

Vegetables

  • 3 potatoes, in bite sized pieces
  • 1/2 cauliflower, in small florets
  • 150 g frozen peas

Curry Sauce

  • 2 - 3 cm knob of ginger
  • 6 cloves garlic
  • 1 large onion, quartered
  • 2 tbsp Liquid stock + 1 extra tbs
  • 1 tsp turmeric
  • 100 g liquid stock, made with 0.5 tsp vege stock concentrate
  • 300 g tomato puree or 2-3 large diced tomatoes
  • 2 tsp Ground Coriander
  • 1 tsp garam masala
  • 1/2 tsp ground red chilli, or more to taste
  • 1 tsp ground cummin
  • salt
  • 4 sprig fresh coriander, to garnish
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Recipe's preparation

  1. Place potato in the Varoma dish and cauliflower in the Varoma Tray. Set aside

  2. Chop ginger and garlic finely in the Thermomix bowl 10 sec/speed 7 then set aside in a small bowl

  3. Add onion to Thermomix bowl and chop 3 sec/ speed 5. Scrape down sides of bowl

  4. Add 2tbs stock and turmeric and saute 5 min / Varoma / spd 1

  5. Return the ginger, garlic and the extra 1 tbs stock to bowl and continue to saute for another 2 minutes / Varoma / speed1.

  6. Add the tomato and water or stock to the bowl, place the Varoma dish and lid on top, to cook the potato for 10 minutes and then add the cauliflower in the Varoma tray for the last 5 minutes. Both should be almost done in a total of 15 mins / Varoma / speed 2 while the sauce reduces to a thickish paste. Set the Varoma aside to continue the sauce.

  7. Add the ground coriander, garam masala, chilli and cumin to the tomato sauce and mix 30 sec / speed 3

  8. Tip the par-cooked potatoes, cauliflower (from Varoma) and peas into Thermomix bowl and mix 5 min / 100C / reverse / speed 1 to gently to coat all the veg completely and so they are just tender.

  9. Season with salt to taste.

     

  10. Garnish with fresh coriander

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Accessories you need

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Tip

Delicious made with fresh Garam Masala, this recipe was adapted for Thermomix from a recipe by Quinces and Kale.

Make ahead and keep hot in the Thermoserver while you make nutty steamed brown rice to serve with this.

Vegetable Stock concentrate can be made without salt or oil. Just store it in iceblock trays in the freezer. With a lower salt concentration, more stock can be used to improve the flavour balance.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Delicious recipe. Made a couple of times and both...

    Submitted by missmax22 on 21. January 2020 - 19:46.

    Delicious recipe. Made a couple of times and both turned out perfect. Delicious with some Greek yoghurt and naan bread! Highly recommend.

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  • We love this dish! My husband is from India and he...

    Submitted by mialiane on 11. January 2018 - 11:58.

    We love this dish! My husband is from India and he found this receipe very authentic. Thank you!

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  • Cauliflower broke up once placed in thermomix bowl...

    Submitted by sallydz on 16. August 2017 - 20:58.

    Cauliflower broke up once placed in thermomix bowl so not the nicest looking dish. Tastes good though.

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  • Excellent...

    Submitted by PinkSwan on 11. June 2017 - 17:22.

    Excellent!

    Used a tin of chick peas instead of peas.

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  • A sensational dish, thank you for sharing

    Submitted by Petnar5@tpg.com.au on 21. January 2017 - 16:18.

    A sensational dish, thank you for sharing

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  • Delicious! I used sweet

    Submitted by AmyJo on 20. November 2016 - 08:26.

    Delicious!

    I used sweet potato, left out the peas and (accidently) left out the tumeric and it was still a great flavour. This will be become a family regular. Very impressed, thanks for a wonderful vegan recipe. 

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  • This is delicious. Ive made

    Submitted by Thermokristie on 2. August 2016 - 20:31.

    This is delicious. Ive made it two times and both were a hit with the whole family. Second time I only had sweet potato so used that and it was fine, also added 1/2 can chickpeas when i added the peas. Sooo good

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  • Thank you for taking the time

    Submitted by VeganAnni on 30. April 2016 - 19:50.

    Thank you for taking the time to comment Those of us eating whole food plant based* avoid all added oils - see link below - which is why we saute in stock (or water, wine, fruit juice etc) Good on you for persevering with your large cauli! Inserting the butterfly before adding the veges is another way of making sure all the veges cook if the quantity is larger. You can also steam them for a few minutes longer too.*http://www.wholefoodsplantbasedhealth.com.au/no-oil/

    Anni Turnbull


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  • Yum!  Skipped the tablespoons

    Submitted by Ali-Cat on 30. April 2016 - 18:50.

    Yum!  Skipped the tablespoons of liquid stock and used olive oil for sautéing the onions and garlic.  My half cauliflower was quite big so I had trouble closing the lid so it didn't steam that well so I decided to cook it in the sauce for an extra 5 minutes.  When I put the veg in the sauce it was full to the brim so it was overloaded and the veg didn't cook through that well - my bad!  Other than tad crunchy veg, this is absolutely delicious.  I will make it again and will consider cooking the veg in the sauce for 20 minutes.  Thanks for sharing!

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  • Made this tonight, yummo!!!!!

    Submitted by Bushy on 21. April 2016 - 20:39.

    Made this tonight, yummo!!!!! Thank you.........

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  • Great recipe! A staple dish

    Submitted by tarathermomix on 24. February 2016 - 08:49.

    Great recipe! A staple dish in my household. Serve with brown rice and naan bread. Thanks you so much!

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  • This was so full of flavour

    Submitted by rachelwelburn on 12. February 2016 - 19:20.

    This was so full of flavour and delicious-ness! I added a bit of coconut cream at the end as it was a bit hot for me, and served with some brown rice. Thanks for sharing!

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  • Delicious recipe! Only tip

    Submitted by amanda_thermi on 19. January 2016 - 11:51.

    Delicious recipe! Only tip would be to make sure the potato is cut quite small as I had to cook mine for an extra 10minutes. Still really nice & the smell whilst it was cooking was amazing!

    Gentle stir setting AmandaMixingbowl closed

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  • Aloo ghobi with potato & cauliflower - The flavour...

    Submitted by Leaps on 7. October 2015 - 20:10.

    Aloo ghobi with potato & cauliflower - The flavour of this curry really improved over time, it was reasonably tasty on day one, but by day four it was very, very tasty. The cooking time was spot-on, the potato and cauliflower were perfect. I served with basmati rice, dahl, yogurt, naan bread, and two other vego curries. A definite make-again! Five stars! Thanks for sharing!

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  • Lovely recipe, thank you

    Submitted by Hilke on 31. August 2015 - 19:43.

    Lovely recipe, thank you Annie! Just cooked and had it for dinner - I'm sure tommorrow it will be even more delicious, once the flavours have had a chance to blend.  tmrc_emoticons.)

    Hilke

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  • Thank you for this recipe;

    Submitted by JosieCrawford on 8. July 2015 - 20:31.

    Thank you for this recipe; delicious, fast and easy to make and vegetarian.  Happy me.

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