Fruit and Vegetable illustration

Aloo Gobi

This is a beautiful soft warming curry that is like a belly hug, the creamy coconut lime sauce adds a delicate base for the gentle bite of the potatoes, Steve rarely likes cauliflower but it really shines in a dish like this

Takes 30 minutes

Serves 4


  • 1 red onion
  • 3 cloves garlic
  • 1 inch cubed ginger
  • 1 red chilli
  • 1 tsp ground cumin
  • 2 tsp medium curry powder
  • 1 tsp ground turmeric
  • 1.5 tsp salt
  • pinch black pepper
  • 1 cauliflower
  • 3 medium waxy potatoes
  • 400 ml coconut milk
  • 500 ml water
  • 1 lime


  • handful fresh coriander
  • coconut yoghurt
  • thinly sliced chillies


  • Dice the onion and chop the garlic and ginger finely.Chop your carrots into thin slices, cut the potatoes into small bitesized pieces.
  • Remove the green of the cauliflower, cut in half and remove the centre spin, cut the florets into small thin bitesized pieces. Ensure the potatoes and cauliflower pieces are all around the same size so that they will take similar time to cook.
  • Put your pot on high heat, add 2 tbsp oil and fry the onion, garlic, ginger and chilli for 4-5 mins stirring regularly. Add the curry powder, turmeric, cumin, salt and pepper and fry to 1 mins. Next add the can of coconut milk, 500ml of water, the juice of the lime, potatoes and cauli and the raisins. Turn the heat up high and bring to the boil. Once boiling reduce to a simmer and leave to simmer for 20 mins stirring regularly. Take off the heat and add your coriander and yogurt!
  • Once the potatoes and cauliflower are soft, remove from the heat and mix well. Serve with your grain of choice and enjoy!
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