Roasted Aloo Gobi Curry | Rebel Recipes (2024)

Skip to content

  • Recipes
    • All Recipes
    • By Ingredients
    • By Season
    • For Events
    • For Families
    • Gluten Free
  • Books
  • Blog
  • About
  • Recipes
    • All Recipes
    • By Ingredients
    • By Season
    • For Events
    • For Families
    • Gluten Free
  • Books
  • Blog
  • About

The classic combination of cauliflower and potato curry with a few delicious twists such as roasting the veg, which adds tons of flavour – incredibly tasty!

Jump to Recipe

If you guys know your curries, or you know I know my curries, you will not be surprised to see this one in my repertoire.

Cauliflower and potato is a pretty classic curry pairing–most recognised in traditional dishes such as an Aloo Gobi (Aloo translates to potato and Gobi to cauliflower), an Indian vegetarian dish that is popular in both Indian, Pakistani and up and coming here in the UK that is yellowish and created using potato, cauliflower and a whole heap of Indian spices–it’s a bowl of pure curry comfort that really gets me excited.

There are a few different ways you can create an Aloo Gobi, but I went with the roasting technique. Both the cauliflower and potato, which make up the main bulk of the dish, are completely transformed through slow roasting.

Roasting vegetables is my go-to for bringing out their true flavour. The roasting process deepens and concentrates their flavour; they can become sweeter and reveal hidden profiles, such as a nuttiness or caramelisation you might not have experienced before.

The cauliflower florets really come into their own here, especially when they char on the top–this adds a deep earthy flavour that works in combination with the spices to offer a true flavour sensation. It may take a little longer, but trust me, when you bite into those spiced crisped but fluffed on the inside potatoes, it’s all worth it.

There are quite a few spices in this dish such as cumin, coriander, turmeric, garam masala, chilli, garlic and ginger–but please don’t be scared about all the different spices that this recipe has, they perfectly balance each other out and means you’re able to easily adjust to your own heat and spice preference. I absolutely love spicy food after travelling around the Middle East for many years, so I always add in an extra pinch or two when I make this dish.

Also, you can skip a few of the scarier and more intense spices if you are making this for a family of little ones.

Unlike a lot of my curries and Indian spiced stews I create this is a relatively dry curry–the dish gathers its moisture through the tomatoes, and coconut yogurt, although I would definitely recommend dolloping lots of mint coconut dip over the top for extra flavour and presentation.

You can serve the dish as it is, add a fresh salad, zingy slaw studded with pomegranate pearls rather than serve with flatbreads or rice, as it’s a pretty substantial dish by itself.

But it works perfectly when served with deliciously fluffy flatbreads (I have a quick step-by-step tutorial on how to make the best effortless flatbreads here) as they are the perfect vehicle for soaking up and scooping up all that gorgeously rich liquid.

This dish is perfect for batch cook and take to work for lunch. The potatoes will keep you full to power through the afternoon, or even for a quick mid-week dinner.

The recipe is super simple to create and because after the vegetables are roasted, it’s cooked all in one pan, makes the washing up a breeze! I always make extra portions when creating this recipe because the flavours are even better the next day once they have developed and infuse all the wonderful components, plus it freezes and keeps really well, making it the perfect meal-prepping dish.

Just portion out and freeze in jars or individual portions and thaw overnight in the fridge–it can be kept in the freezer for a few weeks. The potato you chose can have a big impact on the final texture of the dish, so keep this in mind when you are buying your ingredients.

I use baby potatoes because they are less waxy and crisp up more in the oven. Red potatoes are also super great in this recipe as they hold their own once cooked without going super mushy or over-thickening the sauce.

If you like this recipe, why not give one of my other cauliflower recipes a try?
My Whole Roast cauliflowers paired with a Smokey Tomato Sauce, Chickpeas and a Cucumber Mint Dressing for a show stopping centre-piece.
I’ve paired Roast Cauliflower with Courgette, Wild Garlic Pesto and a Butter Bean Salad as an homage to the wild garlic season and the lighter dishes we are now experiencing in spring.
Plus, my Smokey Cauliflower and Lentil Stew is the ultimate dish in comfort food–especially when served with flatbreads to soak up all that wonderful flavour.

Roasted Aloo Gobi Curry | Rebel Recipes (3)

The classic combination of cauliflower and potato curry with a few delicious twists such as roasting the veg, which adds tons of flavour - incredibly tasty!

Prep time: 20 minutes mins

Cook time: 1 hour hr

2-4 servings

4.72 from 7 votes


  • 1 cauliflower chopped into small florets
  • 750 g baby potatoes roughly chopped
  • 2 tbsp olive oil
  • Big pinch sea salt

For the curry

  • 1 large onion chopped roughly
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 –1 tsp chilli flakes
  • 3 garlic cloves sliced
  • 1 thumb size ginger grated
  • 7 plum tomatoes chopped roughly
  • 3 tbsp coconut yogurt or cream
  • Salt salt

For the toppings

  • Coconut mint dip
  • Coriander


To roast the potatoes & cauliflower

  • Pre heat your oven to 180c/

  • Add the potatoes & cauliflower to a roasting tray/s then toss to coat them in olive oil and salt. Roast for approx 40 minutes until crispy on the outside.

To make the curry

  • Add the oil to a large pan with the onion. Fry for approx 8-10 minutes until soft and browning, how to add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.

  • Now add in the chopped tomatoes, turn up the heat to medium and cook for a further 5-6 minutes until the tomatoes have broken down a little.

  • You can now stir in the coconut yogurt or cream and finally add the roast veg and season well.

  • Serve with dollop of mint dressing!

Print Recipe Pin Recipe

If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Cauliflower or Potatoes

Roast tomato, Crushed Potato and Pesto Salad

Roasted Aloo Gobi Curry | Rebel Recipes (5)

Spiced Whole Cauliflower with Smoky Tomatoes and Salsa

Roasted Aloo Gobi Curry | Rebel Recipes (6)

Pesto Risotto with Sautéed Greens and Za’atar Cauliflower Steaks

Roasted Aloo Gobi Curry | Rebel Recipes (7)

Roasted Aloo Gobi Curry | Rebel Recipes (8)

Cauliflower, Parsnip and Roast Garlic Puree with Crispy​ Roast Potatoes and Fennel Slaw

Roasted Aloo Gobi Curry | Rebel Recipes (9)

Discuss this Recipe with Niki

Roasted Aloo Gobi Curry | Rebel Recipes (10)

8 Responses

  1. Do you use coconut cream or is it single cream please.


    1. Hi Sara
      I used coconut cream xxx


  2. Roasted Aloo Gobi Curry | Rebel Recipes (11)
    this was just delicious …and easy to make after work .


    1. Hi Sue
      Great to hear!
      Niki xxx


  3. Roasted Aloo Gobi Curry | Rebel Recipes (12)
    I’ve just made this and it was gorgeous! Roasting the potatoes and cauliflower makes such a difference, spicy but not too hot


    1. Fantastic! So happy you like Linda xxx


  4. Roasted Aloo Gobi Curry | Rebel Recipes (13)
    Absolutely delicious! My family have just asked for seconds. My fussy 10 year old cleared her plate and a “wow” from my husband. Thank you for this wonderful recipe


    1. Oh amazing! So happy to hear that Gemma!
      Niki xxx


Buy Me a Coffee

If you’ve enjoyed using my recipes, I’d love you to support my blog.

I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

Thank you, and much love, Niki xxx

(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

Cookie Consent

Our website uses cookies to provide the necessary website functionality, improve your experience and analyse our traffic. By Clicking "Accept", you agree to our Privacy Policy and cookies usage. Not consenting or withdrawing consent may adversely affect certain features and functions.

FunctionalAlways active

The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.


The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.


The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.


The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.

Manage optionsManage servicesManage vendorsRead more about these purposes

View preferences


Get my Free Top 5 Recipes using Herbs eBook...

Roasted Aloo Gobi Curry | Rebel Recipes (14)

Privacy Policy

Roasted Aloo Gobi Curry | Rebel Recipes (2024)


Top Articles
Latest Posts
Article information

Author: Margart Wisoky

Last Updated:

Views: 6495

Rating: 4.8 / 5 (58 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Margart Wisoky

Birthday: 1993-05-13

Address: 2113 Abernathy Knoll, New Tamerafurt, CT 66893-2169

Phone: +25815234346805

Job: Central Developer

Hobby: Machining, Pottery, Rafting, Cosplaying, Jogging, Taekwondo, Scouting

Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.