Sweet Potato Aloo Gobi

Back in the day when we used to dine out (much more frequently) one of my all time favourite indian dishes was Aloo Gobi. It's a vegetarian dish that includes potatoes and cauliflower with indian spices - it's delicious!

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Naturally, I prefer cooking things myself. This way I know exactly what's going into my meal and I can prepare it in a way that jives with my food philosophy. So I created a version of my favourite indian dish using low glycemic sweet potatoes instead of traditional white potatoes. This means stabilized blood sugar levels and no unnecessary crash in energy afterwards, cravings curbed and a good night's rest ahead. The recipe is vibrant, bold and simple to make.

Sweet Potato Aloo Gobi

2 medium sweet potatoes, diced

2 tbsp ghee or coconut oil

2 tsp ground cumin

2 tsp ground coriander

1/2 tbsp mustard seeds

2 onions, diced

1 tbsp ginger, chopped

1 tsp garlic, chopped

1 tbsp curry powder

1/2 cup tomatoes, chopped

1 head cauliflower, cut into florets

sea salt and pepper

1/2 cup water or more (for cooking)


  1. Preheat oven to 375F.
  2. Toss diced sweet potatoes with 1 tbsp olive oil, sea salt and pepper. Spread evenly on a baking pan and roast in the oven for 25-30 minutes.
  3. In the meantime prep other ingredients.
  4. In a large sautรฉ pan over medium heat sautรฉ ghee or coconut oil with cumin, coriander and mustard for 1-2 minutes.
  5. Add onions and sautรฉ until softened. About 5 minutes or so. Add to this garlic and ginger and allow this to cook for another minute.
  6. Add curry powder and stir for one minute longer. Add chopped tomatoes and sautรฉ for 2-3 minutes.
  7. Once sweet potatoes are roasted add them to the sautรฉ pan with cauliflower florets.
  8. Season with sea salt and pepper. Add a splash of water (to start), cover with a tight lid and lower heat to simmer.
  9. Allow all of the flavours to combine and the cauliflower to cook. Keep a close eye on the pan and add water as needed so mixture doesn't stick.
  10. Once cauliflower is cooked, remove from the heat and serve with or on wild or brown rice, or as a side dish served with whole grain pita.

Enjoy! - Valerie XO

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