Aloo Gobi-ish
This simplified version of aloo gobi uses peas & kale to add pops of green to the classic Indian dish.
Recipe type: Main dish
Serves: 3
  • 2 tablespoons coconut oil
  • 1 medium yellow onion, chopped
  • 1 large clove of garlic, minced
  • 2-3 small yellow potatoes, chopped into small cubes
  • 1 tablespoon mustard seeds
  • 2-3 teaspoons muchi curry powder*
  • 2 teaspoons grated ginger
  • about ¼ cup water
  • 1 small head of cauliflower, broken into small floretes
  • ½ cup coconut milk, (light or full fat)
  • ½ cup peas (frozen is fine)
  • a few handful of chopped kale or spinach
  • juice of 1 lime
  • cilantro
  • optional - a few pinches of cayenne
  • optional - 1 cup cubed tofu - bake or pan sear before you begin
  1. Heat oil in a large skillet over medium heat. Add the chopped onion, a few pinches of salt and pepper, and cook until translucent. Add the mustard seeds, curry powder and stir.
  2. Add the garlic, ginger, potatoes and another few pinches of salt. Stir and let the potatoes cook for a few minutes without touching them.
  3. Add water to the pan, cover, and reduce heat to low. Let the potatoes steam until the water is evaporated and they’re tender (10-15 minutes or so). Uncover and stir in the cauliflower florets. Let the cauliflower cook until tender but not mushy, stirring occasionally. (about 5-8 minutes)
  4. Add coconut milk, peas, a handful of kale or spinach, a squeeze of lime and let everything simmer together (uncovered) for another few minutes. Stir in cilantro and taste and adjust seasonings. (optional step - Add tofu back into the pan until it’s warmed through). Serve with basmati rice or naan.
To cook the potatoes faster, pre-bake, boil, (or microwave) them so they just slightly begin to soften before you start.

*I've been loving muchi curry powder lately (Whole Foods makes a nice one - in their bottled spice section, not bulk), if you don't have/can't find it, sub in a combo of cumin, coriander, turmeric, and a pinch of cayenne.
Recipe by Love and Lemons at