Roasted Aloo Gobi Curry

If you guys know your curries, or you know that I know my curries – you will not be surprised to see this one in my repertoire. Cauliflower and potato is a pretty classic curry pairing – most recognised in traditional dishes such as an Aloo Gobi (Aloo translates to potato and Gobi to cauliflower), an Indian vegetarian dish that is popular in both Indian, Pakistani and up and coming here in the UK that is yellowish in colour and created using potato, cauliflower and a whole heap of Indian spices – it’s a bowl of pure curry comfort that really gets me excited.

There are a few different ways you can create an Aloo Gobi, but I decided to go with the roasting technique. Both the cauliflower and potato, which make up the main bulk of the dish are completely transformed through slow roasting. Roasting vegetables is my go-to for bringing out their true flavour. The roasting process deepens and concentrates their flavour; they can become sweeter and revel hidden profiles such as a nuttiness or caramelisation you might not have experienced before.

The cauliflower florets really come into their own here, especially when they start to char on the top – this adds a deep earthy flavour that works in combination with the spices to offer a true flavour sensation. It may take a little longer, but trust me, when you bite into those spiced crisped but fluffed on the inside potatoes, it’s all worth it.

There are quite a few spices in this dish such as cumin, coriander, turmeric, garam masala, chilli, garlic and ginger – but please don’t be scared about all the different spices that this recipe has, they perfectly balance each other out and means you’re able to easily adjust to your own heat and spice preference. I absolutely love spicy food after travelling around the Middle East for many years, so I tend to always add in an extra pinch or two when I make this dish.

Also, feel free to skip a few of the scarier and more intense spices if you are making this for a family of little ones. 

Unlike a lot of my curries and Indian spiced stews I create this is a relatively dry curry – the dish gathers its moisture through the tomatoes, and coconut yogurt, although I would definitely recommend dolloping lots of mint coconut dip over the top for extra flavour and presentation.

You can serve the dish as it is, add a fresh salad, zingy slaw studded with pomegranate pearls rather than serve with flatbreads or rice, as it’s a pretty substantial dish by itself.

But it does work perfect when served with deliciously fluffy flatbreads (I have a quick step by step tutorial on how to make the best effortless flatbreads here) as they are the perfect vehicle for soaking up and scooping up all that gorgeously rich liquid.

This dish is perfect to batch cook and take to work for lunch, the potatoes will keep you full to power through the afternoon, or even for a quick mid-week dinner.

The recipe is super simple to create and because after the vegetables are roasted it’s cooked all in one pan, makes the washing up a breeze! I always make sure to make extra portions when creating this recipe because the flavours are even better the next day once they have had a chance to develop and infuse all the wonderful components, plus it freezes and keeps really well making it the perfect meal-prepping dish.

Just portion out and freeze in jars or individual portions and thaw overnight in the fridge – it can be kept in the freezer for a few weeks.  The potato you chose can have a big impact on the final texture of the dish so keep this in mind when you are buying your ingredients.

I tend to use baby potatoes because they are less waxy and crisp up more in the oven. Red potatoes are also super great in this recipe as they hold their own once cooked without going super mushy or over-thickening the sauce. 

If you like this recipe, why not give one of my other cauliflower recipes a try?

This Whole Roast Caulifloweris paired with a Smokey Tomato Sauce, Chickpeas and a Cucumber Mint Dressing for a show stopping centre-piece.

I’ve paired Roast Cauliflower with Courgette, Wild Garlic Pesto and a Butter Bean Salad as an homage to the wild garlic season and the lighter dishes we are now experiencing in spring.

Plus, my Smokey Cauliflower and Lentil Stewis the ultimate dish in comfort food – especially when served with flatbreads to soak up all that wonderful flavour. 

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  20 minutes preparation time
  1 hr cook time


  • 1 cauliflower chopped into small florets

  • 750g baby potatoes roughly chopped

  • 2 tbsp olive oil

  • Big pinch sea salt


To make the curry;

  • 1 large onion chopped roughly 

  • 2 tbsp olive oil

  • 1 tsp cumin seeds

  • 1 tsp ground coriander

  • 1 1/2 tsp turmeric

  • 1 tsp garam masala

  • 1/2 – 1 tsp chilli flakes

  • 3 garlic cloves sliced

  • 1 thumb size ginger grated

  • 7 plumb tomatoes chopped roughly

  • 3 tbsp coconut yogurt or cream

  • Salt salt




To roast the potatoes & cauliflower ;

  1. Pre heat your oven to 180c

  2. Add the potatoes & cauliflower to a roasting tray/s then toss to coat them in olive oil and salt. Roast for aprox 40 minutes until crispy on the outside.


To make the curry;

  1. Add the oil to a large pan with the onion. Fry for aprox 8-10 minutes until soft and browning, how add in the spices and stir for a few minutes then add in the garlic and ginger and stir for another few minutes.

  2. Now add in the chopped tomatoes, turn up the heat to medium and cook for a further 5-6 minutes until the tomatoes have broken down a little.

  3. You can now stir in the coconut yogurt or cream and finally add the roast veg and season well.

  4. Serve with dollop of mint dressing!

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  1. sue on December 3, 2019 at 12:13 am

    this was just delicious …and easy to make after work .

    • Niki on December 5, 2019 at 1:14 am

      Hi Sue
      Great to hear!
      Niki xxx

  2. Linda on November 30, 2019 at 8:49 pm

    I’ve just made this and it was gorgeous! Roasting the potatoes and cauliflower makes such a difference, spicy but not too hot

    • Niki on December 2, 2019 at 10:09 am

      Fantastic! So happy you like Linda xxx

  3. Gemma on November 16, 2019 at 6:20 pm

    Absolutely delicious! My family have just asked for seconds. My fussy 10 year old cleared her plate and a “wow” from my husband. Thank you for this wonderful recipe

    • Niki on November 18, 2019 at 4:14 pm

      Oh amazing! So happy to hear that Gemma!
      Niki xxx

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