Aloo Gobi in Coconut Gravy

Prep Time
15 mins
Cook Time
20 mins

There are many ways we can make our everyday dishes healthier. One way is by replacing oil with whole foods that contain fat; for example, coconut, peanuts, cashews, walnuts, sesame seeds, melon seeds, pumpkin seeds and other nuts and seeds. Try this popular dish made oil-free and notice how you feel.


  • 250 gms cauliflower florets
  • 250 gms potatoes, peeled and chopped into 1-inch cubes
  • 2 medium sized tomatoes, chopped into 1-inch pieces
  • ½ cup grated or scraped fresh coconut
  • ½ inch piece of ginger, chopped finely
  • 4 cloves of garlic, chopped finely (optional)
  • ½ tsp cumin seeds, roasted and powdered
  • 1 green chilli
  • A pinch of asafoetida
  • A pinch of turmeric powder
  • ¼ cup chopped coriander leaves
  • 1 tsp unrefined rock salt or to taste


  1. Place the cauliflower and potatoes and 1 tomato with a pinch of tumeric in a thick bottomed steel pot. Add half a cup of water and cook over medium heat for 15-20 minutes.
  2. Sauté the ginger and garlic for 5-10 seconds and place it in a blender jar along with the coconut, and green chilli. Add half a cup of water and blend it to a fine consistency. Add a little more water if necessary.
  3. Once the vegetables are almost cooked, add the ground coconut mixture, the cumin powder and salt.
  4. In a tempering ladle roast the asafoetida for 5 seconds.
  5. Add the asafoetida, chopped coriander and salt to the vegetables.
  6. Mix and turn off the heat. Keep covered for another 10 minutes.
  7. Serve with roti or rice and dal.

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