Global Stews/ Vegan Recipes

Tofu Aloo Gobi (Cauliflower and Potato Curry)

Tofu Aloo Gobi (Cauliflower and Potato Curry)

We’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian and vegan standard! This simplified recipe comes together quickly, and the tofu mimics paneer—the bland, soft cheese found in some Indian dairy dishes. Photo courtesy of In My Box: An Exploration of My CSA Box.

Tofu Aloo Gobi (Cauliflower and Potato Curry)

Serves: 4 to 6


  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 medium-large red-skinned or golden potatoes, peeled and diced
  • 1 medium head cauliflower, cut into small florets
  • 2 tsp grated fresh or jarred ginger
  • 2 tsp garam masala or good-quality curry powder, or to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp dry mustard
  • 8 oz firm or extra-firm tofu, sliced, blotted, and cut into small dice (see note)
  • 2 medium or 3 Roma tomatoes, diced
  • 1/2 cup frozen green peas
  • 1/4 cup minced fresh cilantro, optional
  • salt, to taste


  1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
  2. Add the potato and about 1 cup water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
  3. Add the cauliflower, then sprinkle in the spices, and continue to simmer gently for 5 minutes.
  4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

Note: Don’t like or use tofu? Simply omit it; there’s only 8 ounces used here and the dish will be just as good without it; or substitute a cup or so of chickpeas.

Nutriton Information:
Per serving: 177 calories; 8g fat; 50mg sodium; 20g carbs; 5g fiber; 10g protein

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  • Reply
    March 1, 2011 at 6:45 pm

    Love your recipes. This one (the corrected version) says it has curry but don’t see any?

  • Reply
    March 1, 2011 at 6:47 pm

    Oops, sorry, saw the garam masala as a substitute. Thanks.

  • Reply
    March 2, 2011 at 8:03 am

    How many servings does this make? I can’t wait to try it!

  • Reply
    March 2, 2011 at 8:05 am

    Claudia, it serves 4 to 6, which I just added–sorry, the servings were left out. I had a couple of troublesome editing glitches with this one, yikes!

  • Reply
    Chickpea Aloo Gobi (Cauliflower & Potato Curry) | Kid Tested Firefighter Approved
    October 24, 2011 at 11:51 pm

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  • Reply
    January 8, 2012 at 12:31 pm

    This was great! Delicious and easy.

  • Reply
    February 8, 2012 at 1:56 pm

    Next time, I will simmer the cauliflower first instead of the potatoes. The potatoes ended up just a big mush and the cauliflower wasn’t cooked through. Still hard. Otherwise, yum!

  • Reply
    February 8, 2012 at 8:36 pm

    Misty, it depends on the kind of potatoes and how small you cut the cauliflower. I amended the recipe to say “red-skinned or golden potatoes,” because these cook fairly quickly but hold their shape. If you use russet potatoes, they will break down and become mushy. So I should have been more specific. Sorry this didn’t come out right for you. Hope you try it again with these kinds of potatoes, and make sure the cauliflower florets are cut small!

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