We’ve rarely gone out for Indian food without including aloo gobi among our selections. It’s a vegetarian/vegan standard. This rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
Step 2
Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
Step 3
Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard, and continue to simmer gently for 5 minutes.
Step 4
Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.
menu suggestions
Step 5
My favorite partner for this is Lentils with Greens and Sun-Dried Tomatoes (page 111). Something fruity makes a nice counterpoint to the strong flavors of the meal—a platter of orange slices with chunks of pineapple and/or mango, for example. Or, if you have more time and want to make another easy dish, try Fruitful Red Slaw (page 177).
Step 6
If you have a little more time and are accommodating larger appetites, Curried Chickpeas with Chutney Bulgur (page 98) makes a filling companion dish. Serve with a cooling salad of diced tomatoes and cucumbers (with chopped cilantro, if you’d like), dressed in a creamy vegan dressing.
nutrition information
Step 7
Calories: 177
Step 8
Total Fat: 8g
Step 9
Protein: 10g
Step 10
Carbohydrates: 20g
Step 11
Fiber: 5g
Step 12
Sodium: 50mg
