Amped-Up Aloo Gobi

aloo4Aloo Gobi is a traditional Indian cauliflower and potato dish with many variations. This recipe adds sweet potato (not traditionally included) and a bit of kale, which offer additional anti-angiogenic, cancer fighting properties to an already healthy dish. The spices in this dish aren’t just for flavor – ginger, cumin (contained in curry powder), and turmeric all contain compounds which are widely recognized anti-cancer agents. Read more here!

Feel free to use a heavy hand with the spices, for your health! However, keep in mind that dining companions not accustomed to the pungent flavors of ginger, cumin, and turmeric might want their meal flavored a bit more lightly. When I cook this dish for my children, I use the smaller amount of each spice shown below, but then add additional spices (toasted in a separate, small pan) to the pot after the children’s portions have been served.

Step 3

Ingredients (Serves 4 with leftovers)

3 tablespoons olive oil

1/2 – 1 teaspoon ground turmeric

1 – 2 teaspoons freshly grated ginger

1/2 – 1 teaspoon ground cumin

1 – 2 teaspoons curry powder

1 teaspoon sea salt

1/4 – 1/2 teaspoon freshly ground black pepper

1/8 – 1/4 teaspoon ground cinnamon

3 large yellow potatoes, peeled and cut bite-size

1 large sweet potato, peeled and cut bite-size

1 small head of cauliflower, cut bite-size

2 large kale leaves, center stalk removed and finely sliced


Step 1) Heat olive oil in a large pot over medium heat. Add all seven spices and stir constantly for 1 minute.

Step 2) Add the yellow potatoes and saute with the spices for 2 or 3 minutes, until potatoes are well coated.

Step 3) Add the sweet potato and cauliflower to the pot and saute everything, stirring frequently, for five minutes.

Step 4) Add 1/4 cup water and cover the pot. Allow mixture to cook over low-medium heat, stirring occasionally, until cauliflower and potatoes are fork-tender. If mixture begins to stick to the bottom of the pot, add additional water (1 tablespoon at a time).

Step 5) During last minute of cooking, stir in kale. Remove from heat and serve over rice.

2 replies to “Amped-Up Aloo Gobi

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