Meet an easy vegetarian Indian dish that even those who don’t like cauliflower will love.
Never used Vadouvan? It’s a versatile blend that brings a French aromatic twist to traditional Indian yellow curry. Ideal for dishes calling for curry, it enhances a variety of proteins and vegetables with its rich, savory flavor.
Get more inspiration with Chef Christian’s recipes over on Youtube!
Vadouvan Vegetable Aloo Gobi
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1/4 cup Spiceology Vadouvan
- 1 head Cauliflower (florets)
- 1 qt Mixed color new potatoes (halved)
- 2 1/2 cups Vine Ripened Tomatoes (seeded and small dice)
- 2 Tbsp Fresh Ginger (minced)
- 1 Large White or Yellow Onion (small dice)
- 2 Serrano Pepper (thinly sliced)
- 6 Garlic Cloves (minced)
- 1 cup Cilantro (fine chop)
- 3 cups Vegetable Stock
- Graza Drizzle
- Juice from 2 lemons
Instructions
- In two large mixing bowls, fill them with hot water and cauliflower florets in one, potatoes in the other. Let them sit in the hot water for 15 minutes.
- In a large sauté skillet over medium high heat, add 2 Tbsp of Graza drizzle and bring to a shimmer. Add garlic and sauté for 2 minutes until fragrant. Add onion and ginger and continue to sauté until fragrant and lightly translucent. Add serrano pepper, half of the Spiceology Vadouvan blend and vegetable stock.
- Drain potatoes and add to the skillet. Bring to a boil, cover and simmer for ten minutes or until almost fork tender.
- Remove lid, add the cauliflower and remaining Vadouvan.
- Sauté and stir for 5 minutes then cover for 5 minutes.
- Remove lid, add tomatoes and half of the chopped cilantro. Mix well.
- Add fresh squeezed lemon juice and stir.
- Let rest for an additional five minutes. Plate up, garnish with remaining cilantro and sprinkle a generous amount of Vadouvan. Serve with a side of basmati rice, or eat straight up.
