Vegan aloo gobi curry
A flavour-packed vegan Indian dish with potatoes, cauliflower, and aromatic spices, enriched with umami from Kikkoman Soy Sauce. Nutritious and satisfying, this dish embodies Indian cuisine.
Ingredients
Preparation
Step 1
40 g cashews – 250 ml boiling water – 200 g potatoes – 400 g cauliflower
Pour the boiling water over the cashews. Peel, wash, and dry, then cube the potatoes. Wash and dry the cauliflower then cut into florets.
Step 2
1 tsp turmeric – 1 tsp cumin – 1 tsp ground coriander seeds – ¼ cayenne pepper – ½ tsp garam masala – 1 tbsp rapeseed oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Place the spices in a bowl. Add the oil and Kikkoman Soy Sauce and mix to form a paste. Coat the prepared vegetables with the paste.
Spread the vegetables on a baking tray and roast at 200 °C for 20 minutes.
Step 3
1 tbsp rapeseed oil – 1 onion, chopped – 3 garlic cloves, chopped – 1 cm piece of ginger, grated – ½ tsp garam masala – ½ tsp cumin – ¼ tsp cayenne pepper – ½ tsp crushed coriander seeds – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 200 g tinned tomatoes
In 1 tbsp of oil, sauté the chopped onion until translucent, then add the chopped garlic, ginger and spices (garam masala, cumin, cayenne pepper and coriander). Sauté for 2 minutes. Add the Kikkoman Soy Sauce, tomatoes and drained cashews from step 1. Cover and simmer for 15 minutes.
Step 4
250 ml coconut milk – 1 tbsp fresh coriander – 400 g cooked rice
Add the coconut milk to the sauce from step 3 and blend until smooth. Mix with the roasted vegetables and cook for 2 minutes.
Serve the rice topped with the vegetable sauce and garnish with the fresh coriander.
Tip:
Alternatives to Kikkoman Soy Sauce include: Kikkoman Less Salt Soy Sauce, Kikkoman Gluten free Soy Sauce and Kikkoman Organic Soy Sauce.
Instead of roasting the potatoes and cauliflowers in the oven, you can stir-fry them and then add them to the sauce.
Recipe-ID: 1465
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40 g cashews – 250 ml boiling water – 200 g potatoes – 400 g cauliflower
Pour the boiling water over the cashews. Peel, wash, and dry, then cube the potatoes. Wash and dry the cauliflower then cut into florets.
1 tsp turmeric – 1 tsp cumin – 1 tsp ground coriander seeds – ¼ cayenne pepper – ½ tsp garam masala – 1 tbsp rapeseed oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Place the spices in a bowl. Add the oil and Kikkoman Soy Sauce and mix to form a paste. Coat the prepared vegetables with the paste.
Spread the vegetables on a baking tray and roast at 200 °C for 20 minutes.
1 tbsp rapeseed oil – 1 onion, chopped – 3 garlic cloves, chopped – 1 cm piece of ginger, grated – ½ tsp garam masala – ½ tsp cumin – ¼ tsp cayenne pepper – ½ tsp crushed coriander seeds – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 200 g tinned tomatoes
In 1 tbsp of oil, sauté the chopped onion until translucent, then add the chopped garlic, ginger and spices (garam masala, cumin, cayenne pepper and coriander). Sauté for 2 minutes. Add the Kikkoman Soy Sauce, tomatoes and drained cashews from step 1. Cover and simmer for 15 minutes.
250 ml coconut milk – 1 tbsp fresh coriander – 400 g cooked rice
Add the coconut milk to the sauce from step 3 and blend until smooth. Mix with the roasted vegetables and cook for 2 minutes.
Serve the rice topped with the vegetable sauce and garnish with the fresh coriander.
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