Sweet Potato Aloo Gobi

2009 Jul/Aug

Aloo (potatoes) gobi (cauliflower) is a potato-cauliflower curry. This version, inspired by Bal Arneson’s new cookbook Everyday Indian, uses sweet potatoes for a flavour and vitamin boost. (Use the larger, darker-fleshed sweet potatoes rather than those that are longer, thinner and paler-fleshed.) In this dish the tomatoes melt around the sweet potatoes and cauliflower, mingling with the spices and creating a spicy, sticky-sweet almost-sauce.


  • Canola or olive oil
  • 1 medium head cauliflower, separated into florets
  • 1 onion, finely chopped
  • 1 T. grated or minced gingerroot
  • 1 T. garam masala
  • 2 t. ground cumin or 1 T. cumin seeds
  • 2 t. chili powder
  • 1/2 t. salt
  • 2 – 3 medium-large tomatoes, chopped
  • 1 large sweet potato, peeled and diced


Preheat the oven to 425°F. Drizzle a rimmed baking sheet with oil and spread the cauliflower out in a single layer; drizzle with a little more oil and toss the cauliflower around with your hands to coat the pieces. Roast for 10 to 15 minutes, until tender and golden on the bottoms and edges.

Meanwhile, heat a generous drizzle of oil in a large, heavy skillet. Add the onion and cook for a few minutes, until it starts to soften. Add the ginger, garam masala, cumin, chili powder and salt and cook for a minute, then add the tomatoes and sweet potato. Stir to combine everything well, pour 1/2 c. water over top and cover with a lid; reduce the heat to medium-low and cook until the sweet potatoes are tender, about 7 minutes. Add the roasted cauliflower to the pan and stir to combine everything well. Serve immediately with rice or naan. Serves 4.