Aloo Gobi

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Aloo Gobi | Autoimmune-Paleo.com

Indian cuisine is my all-time favorite. Creamy curries, aromatic seasonings, spicy meats offset with cooling yogurt-based sauces and desserts… oh my, I’m in heaven at the thought. Aloo Gobi is a dish traditionally made with potatoes, tomatoes, and cauliflower in a rich blend of mostly seed-based seasonings. By subbing taro, carrots, and safe spices, my autoimmune protocol version is creamy, smells incredible, and is every bit as delicious and comforting as the traditional dish, even if it doesn’t boast quite the same amount of heat. Plus, isn’t it pretty? I love the vibrant colors in this dish.

Aloo Gobi | Autoimmune-Paleo.com
5.0 from 1 reviews
Aloo Gobi
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ cup coconut oil or other cooking fat
  • 1 small onion, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground turmeric
  • 6 medium carrots, chopped
  • 1 medium head cauliflower, chopped
  • 1½ pounds taro root, pre-cooked and chopped
  • 1 bunch cilantro, chopped
  • 1 tablespoon grated ginger
  • 2 teaspoons sea salt
  • ½ cup water
Instructions
  1. Heat the oil in a large saucepan and add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.
  2. Add the carrots, cauliflower, taro root, cilantro, grated ginger, and salt and mix well.
  3. Add the water and bring to a simmer, then cover and cook for 15-20 minutes or until the carrots are soft.
  4. Serve hot.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

7 comments

  • Sophie says

    I never really tried Indian cuisine! Your dish does look indeed so colorful and yummy 🙂 You convinced me to give it a go!

  • catherine says

    what would be a good replacement for taro root?? do you think something like a turnip or a rutabaga would work well?? or maybe parsnips? This looks so delicious. I used to love making aloo gobi. I also love ethiopian atkilt, I think they’re kinda similar. I need to figure out how to make it aip. 🙂

    • Christina Feindel says

      Turnip should work out fine.

      • Shi Anne Breedlove says

        Oh – just saw your post. I have watermelon turnip from my last share. It’s a bit hot (which I like) & very colorful. I could sub this instead of the taro – thanks!

  • Shi Anne Breedlove says

    This looks great! I just need to get the taro, & I will make it tonight. I really miss spicy food & can’t wait to try this. Thanks!!

  • Anne says

    How would this be without the cilantro? I’m one of those people for whom cilantro just doesn’t taste… right 😉 Should I substitute parsley for the cilantro, or something else? Thank you!

  • E says

    Thank you so much for the recipe. I really love Indian food, and have not had it in quite some time since the spice conflict with AIP. It was just what I needed to fill the void!

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