Anti Inflammatory Vegan Aloo Gobi Stew
Total time55 min
Prep time15 min
Cook time40 min
4.5(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
- Ā½ tsp chili powder
- 1 can (14 oz) diced tomatoes
- 1 lb yukon gold potatoes, cut into Ā¾-inch cubes
- 1 small head cauliflower (about 1.5 lb), cut into 1-inch florets
- 1 Ā½ cups vegetable broth
- 1 tsp salt, plus more to taste
- 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 ā watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6ā7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!