Aloo Gobi with Quinoa ( Nightshade-Free, Vegan, Paleo)
GLUTEN FREE II DAIRY FREE II VEGAN II NUT FREE II SOY FREE II SESAME FREE II TOP 14 FREE II NIGHTSHADE FREE II EGG FREE II SHELLFISH FREE II FISH FREE
Aloo Gobi is a beloved Indian dish with variations in every household. My recipe includes ginger, garlic, and spices for added flavour. This curry is one of my all-time favourites, adapted from my mother's recipe. Usually made with white potatoes and cauliflower.
I substituted sweet potatoes and added quinoa for a delicious twist. It's a one-pot meal, which means less washing up. The aroma, spice, and comfort of this dish make it a winner. I love serving it with chapatis and yoghurt.
I hope you enjoy my recipe!
Notes on ingredients
Sweet potatoes
Feel free to use white potatoes instead (they're not nightshade-free, though). However, cut the potatoes a little smaller so they cook the same as the cauliflower. I prefer using sweet potatoes, which have various health benefits. They come in a variety of sizes and colours, including orange, white, and purple, and are rich in vitamins, minerals, antioxidants, and fibre. Read more about the benefits here.
Spices
I always buy whole garam masala and grind it; I find it tastes much better. You can find it in Indian shops. However, if you cannot do this, use a good quality garam masala from companies such as Natco or East. Only use whole cumin seeds for this recipe, as ground cumin will have a different flavour profile. I use this brand of masala. (It is also nightshade-free, with no chilli powder)
Turmeric
The superfood from the gods!! It's incredibly anti-inflammatory and so good to eat as part of a healthy diet. If you can find fresh turmeric, then use that instead. I have seen fresh turmeric in supermarkets like Waitrose and Sainsburys. Just peel and grate the turmeric and use double the quantity stated in the recipe.
Ginger & garlic
I would recommend using fresh garlic and ginger instead of the pre-made variety found in supermarkets. The added preservatives alter the taste significantly, so it's best to avoid them altogether. Additionally, it's best to stay away from using powdered garlic and ginger as they don't provide the same flavour. The frying of fresh garlic and ginger at the start of the curry is critical in creating the desired taste, so using the powdered version will result in a much milder flavour.
Quinoa
I used tricolour quinoa, but white would work the same.
Ingredients
Tips
Try eating this curry with my chickpea wraps. However, serving this curry just as it is would also be great.
You could also add tinned chickpeas when you add the cauliflower and potato, finish by adding 1/2 bag of spinach leaves at the end.
Reheating & storing
This curry will keep in the fridge for 4 days and can be reheated by popping in the microwave or in a hot oven for 15 minutes.
Makes 4 portions - 1 hr prep & cooking time
Step by Step
Recipe
45 g minced/ grated ginger
5 cloves minced / grated garlic
2 green chilli * optional ( more if your a badass)
2 tsp whole cumin seeds ( not ground)
470 g sweet potato peeled & chopped
470 g cauliflower florets
85 g quinoa
2 tsp garam masala
1 tsp turmeric
400 ml hot water
30 g chopped coriander
Method
Either grate or blend the garlic & ginger in a nutri bullet with a glug of olive oil. Fry in a hot saucepan for 3/4 minutes.
Add the chilli and cumin seeds and fry for a couple of minutes. Then add half the masala and all the turmeric and stir for a minute. Frying the spices releases the flavour, so do not skip this part.
Add the potato, cauliflower, quinoa and water with 1/2 tsp salt.
leave to cook on low to medium, heat with a lid on, stirring occasionally.
When the sweet potatoes are soft, the curry is cooked, Most if not all the water should be evaporated. The cauliflower should be a little al dente.
When cooked, served with salad, and coconut yoghurt OR just as it is with a sprinkling of chopped coriander.
Food shopping tips
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This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
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