If you’re anything like me, you have a few favorite comfort food recipes that regularly make it into your meal rotation. In my case, I can’t get enough of this aloo gobi recipe — I make it at least once (if not two or three times!) per week. This Indian-inspired dish mixes cauliflower and potatoes and is not only easy to make, but it’s Whole30 compliant! In other words, it’s healthy and packed with flavor.
One of the great things about this meal is that you can easily customize it to match your taste preferences. Add in turmeric, garam masala, or tomatoes to switch up the flavor profile. Oh, and did I mention that it pairs amazingly with my curry and coconut crusted chicken bites? You can thank me later. 😉
I live alone and generally cook for one, so this aloo gobi recipe is meant to serve one fairly hungry person or two less hungry people with no sense of adventure (kidding). Adjust the quantities based on your needs!
Aloo Gobi (Curried Cauliflower & Potatoes)
- 2 cups cauliflower chopped into florets
- 1 potato peeled and diced
- 1 tsp ghee/clarified butter or regular butter if you're not following Whole30
- 6 tbsp olive oil
- 1 tbsp curry powder
- 1/2 tbsp garlic powder
- Sprinkle of chili powder
- Salt to taste
- Optional: A few spoonfuls of petite diced tomatoes
- Melt your ghee or butter over medium heat.
- Add in cauliflower florets and diced potato.
- Drizzle on olive oil, then mix in curry powder, garlic powder, chili powder and salt.
- Cook on medium for about 20 minutes, or until cauliflower is tender.
- Remove from heat, take a million photos of it until you can get the lighting right, post on Instagram with a few decent hashtags, and serve.
Bon appétit! If you try this recipe, let me know what you think. 🙂 Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!