Heart-Healthy Aloo Gobi

Delight your taste buds while nourishing your heart with this vibrant and wholesome Heart-Healthy Aloo Gobi. This lighter spin on the classic Indian dish combines tender cauliflower florets and golden potatoes simmered in a fragrant, antioxidant-packed blend of turmeric, cumin, coriander, and black mustard seeds—all cooked with heart-smart olive oil. Fresh ginger, garlic, and juicy tomatoes create a flavorful base, while a splash of lemon juice and a sprinkle of cilantro add a bright, refreshing finish. Ready in just 45 minutes, this one-pan vegan recipe is perfect for busy weeknights or meal prepping, and it's naturally low in sodium and rich in fiber. Pair it with whole-grain naan or brown rice for a satisfying, nutrient-packed meal that your heart will thank you for!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head, cut into florets Cauliflower
• 2 medium, peeled and diced Potatoes
• 1.5 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 1 large, chopped Tomato
• 1 inch piece, grated Fresh ginger
• 3 minced Garlic cloves
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Black mustard seeds
• 0.25 teaspoon Red chili powder
• 0.5 teaspoon Salt
• 0.25 cup Water
• 2 tablespoons, chopped Cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the olive oil in a large non-stick pan over medium heat.

Step 2

Add the mustard seeds and sauté until they start to pop, about 1 minute.

Step 3

Add the chopped onion and cook until translucent, approximately 3-4 minutes.

Step 4

Stir in the grated ginger and minced garlic, and cook for another minute until fragrant.

Step 5

Add the chopped tomato, turmeric powder, ground cumin, ground coriander, and red chili powder. Mix well and cook until the tomatoes break down and form a paste, about 3 minutes.

Step 6

Add the diced potatoes to the pan, stirring to coat with the spice mixture.

Step 7

Pour in the water, cover the pan with a lid, and let the potatoes cook for about 10 minutes on medium-low heat.

Step 8

Uncover the pan and add the cauliflower florets. Stir to combine with the potatoes and increase the heat to medium.

Step 9

Season with salt and continue to cook, stirring occasionally, until the cauliflower and potatoes are tender and most of the liquid has evaporated, about 12-15 minutes.

Step 10

Once the vegetables are cooked through, turn off the heat and stir in the lemon juice.

Step 11

Transfer to a serving dish, garnish with chopped cilantro, and serve warm.

Nutrition Facts

Serving size	1317.3 grams (1317.3g)

Amount per serving	% Daily Value*
Calories	877

Total Fat 25.40g	33%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 2.30g
Cholesterol 0mg	0%
Sodium 3661mg	159%
Total Carbohydrate 150.00g	55%
Dietary Fiber 24.70g	88%
Total Sugars 36.60g
Protein 25.30g	51%

Vitamin D 0IU	0%
Calcium 291mg	22%
Iron 11mg	61%
Potassium 4366mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 10.9%

Carbs: 64.5%