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aloo gobi over cumin scented rice with wedges of toasted naan in a white pasta bowl

Sheet Pan Aloo Gobi | Vegan Cauliflower and Potato Curry

Adapted from Indian-ish by Priya Krishna. This naturally vegan cauliflower and potato curry is a perfect candidate for sheet pan cooking. This simple recipe for Aloo Gobi requires just a handful of inexpensive ingredients and is best served over rice with warm naan and cool raita. It's the rent week meal of my dreams!!
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 - 6
Calories 204 kcal

Ingredients
  

Roasted Veggines

Aloo Gobi Sauce

For Assembly

  • 2-3 Limes
  • ½ C Cilantro roughly chopped
  • 2-3 Green Onions thinly sliced

Optional Serving Suggestions

Instructions
 

  • Cover your sheetpan with parchment or a Silpat sheet for easy cleanup. Preheat oven to 450F.
    Toss potato wedges, cauliflower florets, oil, cumin seeds, red pepper flakes and salt together until well coated. Spread in a single layer on baking sheet.
    Roast for about 10-15 minutes, remove from oven to flip all pieces, then return to oven to roast for another 10-15 minutes. Vegetables should be golden brown and fork tender.
  • Heat olive oil in saucepan over medium heat until shimmering. Add cumin seeds, turmeric, and garam masala to oil. Cook until cumin seeds are beginning to brown lightly and the oil smells aromatic, about 1 minute.
    Add onion with a five-finger pinch of kosher salt to encourage sweating. Sauté for 4-6 minutes, until onions are beginning to soften and become translucent.
    Add fresh ginger, asafoetida (if using) and chili powder. Cook for another 1-2 minutes, stirring to combine. Remove from heat.
  • Squeeze the juice of one lime into saucepan with onions. Stir to scrape up any fond.
    Using the corners of the parchment, pick up the veggies and add them to the sauce. Fold gently to incorporate. Taste and season with salt and lime juice as needed.
    Serve over rice, garnished with cilantro, green onions and lime wedges for squeezing at the table. Enjoy!

Notes

  • To make cumin scented rice, bring 1C rinsed jasmine rice, 1.5 C water, 1 teaspoon cumin seed, ¾ teaspoon whole peppercorn and ½ teaspoon salt to boil. Reduce heat and simmer until rice is cooked, 12-14 minutes. Fluff with fork and enjoy!
  • Nutrition Facts do not include any optional serving suggestions.
  • Aloo Gobi will keep in the refrigerator for up to a week.

Nutrition

Calories: 204kcalCarbohydrates: 44gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 99mgPotassium: 1441mgFiber: 9gSugar: 7gVitamin A: 438IUVitamin C: 110mgCalcium: 93mgIron: 4mg
Keyword Cheap, Comforting, Easy, Fast, Gluten Free, Healthy, Sheet Pan, Vegan, Vegetarian
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