Indian Potato-Cauliflower Curry (Aloo Gobi) with Toasted Naan
- Time
- 35 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 1 medium headcauliflower
- 16 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 4flatbreads or naan
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 2tomatoes
- 1 mediumyellow onion
- 2 mediumyellow potatoes
- black pepper
- chili powder
- coriander, ground
- cumin, ground
- curry powder
- salt
- turmeric, ground
- virgin coconut oil
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
Per serving
- Calories
- 620
- Protein
- 20g
- Carbs
- 89g
- Fat
- 23g
- Fiber
- 11g
- Sodium
- 544mg
Method
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