Vegan Aloo Gobi: A Delicious and Hearty Indian Dish

 

Vegan Aloo Gobi

Aloo Gobi is a classic Indian dish that is typically made with potatoes, cauliflower, and spices. This vegan version uses tofu instead of paneer, and coconut milk instead of ghee. It is a delicious and hearty dish that is perfect for a weeknight meal.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon garam masala
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can coconut milk
• 1 (12 ounce) block extra firm tofu, drained, pressed, and cut into 1-inch cubes
• 1 pound potatoes, peeled and cut into 1-inch cubes
• 1 head cauliflower, cut into florets
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, cumin, turmeric, chili powder, and garam masala and cook for 1 minute more.
2. Add the cilantro, mint, diced tomatoes, coconut milk, tofu, potatoes, and cauliflower to the skillet. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes and cauliflower are tender.
3. Season with salt and pepper to taste. Serve hot with rice or naan bread.

Enjoy!

Tips:

• For a richer flavor, you can add a tablespoon of ghee or vegan butter to the skillet before adding the onion.
• If you don't have garam masala, you can substitute 1/4 teaspoon each of ground coriander, ground cardamom, and ground cloves.
• To make the dish ahead of time, cook according to the instructions and then let cool completely. Store in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm up on the stovetop or in the microwave.
• Serve with your favorite Indian side dishes, such as rice, naan bread, raita, and chutney.