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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.
- 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
- 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.
- Add the carrots, cauliflower, taro root, cilantro, grated ginger, and salt and mix well.
- Add the water and bring to a simmer, then cover and cook for 15-20 minutes or until the carrots are soft.
- Serve hot.
11 comments
I never really tried Indian cuisine! Your dish does look indeed so colorful and yummy 🙂 You convinced me to give it a go!
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. 🙂
Turnip should work out fine.
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!
Cassava also works pretty well here instead of taro root but you need to cook in water till it is tender
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!!
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!
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!
Looks great, do you think anything could replace the cauliflower? I cannot tolerate it? Thank you
It’s Really too bad you don’t have time to answer questions. It would have been really helpful as a newby to AIP and AIP recipes. Seemed like a good website.
It’s interesting that most blogs and websites I visit the authors have the same problem. But they certainly seem to have plenty of time to write endlessly about themselves. Sad.
Makes one wonder how much they truly want to help others versus seeking attention. It certainly seems to me its the latter that motivates most. Just saying 🙂
Hi Molly – not sure what you are referring to, but we’ve responded to 1000s of comments here on the blog. We aren’t able to do so immediately, but we do get to them!