Aloo Gobi

Serves 4

15 Minute Prep Time

By Morgan Shupe on December 1, 2015 , categorized in Dinner

Traditional Aloo Gobi gets a high protein boost thanks to the addition of garbanzo beans (chickpeas). Served over rice this makes a hearty weeknight meal. You can also serve it as a side dish for an Indian curry.


  • 1 Tbsp olive oil
  • 2 onions, large dice
  • 3 garlic, minced garlic, minced
  • 1 inch ginger, minced
  • 3-4 Tbsp curry paste
  • 4 Tbsp tomato paste
  • 2 cups vegetable broth
  • 1 medium head cauliflower
  • 1 (16oz) can chickpeas
  • 3 russet potatoes
  • ½ cup frozen peas (optional)
  • ½ bunch cilantro, chopped (optional)
  • Cooked rice, as needed


  1. In an oven-safe pot, heat oil and sauté onion for 5-7 minutes or until translucent. Add in garlic and ginger. Sauté for 5 minutes then add in curry paste. Sauté another 5 minutes, stirring frequently. Add in tomato paste. Cook 2 minutes.

  2. Add in broth, cauliflower, chickpeas and potatoes. Stir to combine. Cook over medium heat for 40-60 minutes or until potatoes are very soft. Stirring frequently.

  3. Stir in peas and cilantro.

  4. Serve over rice. Enjoy!

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.