Low Sodium Vegan Aloo Gobi Stew

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp chili powder
1 can (14 oz) diced tomatoes
1 lb yukon gold potatoes, cut into ¾-inch cubes
1 small head cauliflower (about 1.5 lb), cut into 1-inch florets
1 ½ cups vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp garam masala
1 tsp lemon juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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