Vegan Aloo Gobi Curry
Ingredients
- 2 cups potatoes, peeled and cubed
- 2 cups cauliflower florets
- 2 cups kale
- 1 cup sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (13.66 oz) coconut milk
- 1 cup diced tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons vegan butter
- 1 tablespoon oil
- 1 teaspoon sugar
Spices
- 3 pods cardamom
- 1 stick cinnamon
- 1 teaspoon garam masala
- 1 teaspoon coriander
- 1 teaspoon kasuri methi (fenugreek, optional)
- 1 teaspoon turmeric
- 1 teaspoon amchur (dried mango powder, optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon cloves
- 1/2 teaspoon chili powder (optional)
- S&P to taste
Preparation
Spread potato cubes on a sheet pan, drizzle with 1 tablespoon oil, and broil until almost cooked, about 25 minutes.
Melt vegan butter in a pot, add onion, and cook for 2 minutes. Then add garlic, ginger, and all spices except the cinnamon stick. Cook for 1-2 minutes, stirring frequently.
Add diced tomatoes and simmer the sauce for 5 minutes.
Remove pot from heat. Discard cardamom pods. Use an immersion blender to process the sauce until mostly smooth.
Return sauce to heat. Add coconut milk, tomato paste, sugar, water, cinnamon stick, mostly cooked potatoes, and cauliflower. Simmer until potatoes and cauliflower are tender, about 15 minutes.
Add kale, stir, and cook until kale reduces in size, about 2 minutes. Season with salt and pepper to taste and serve with cilantro and lime wedges.
