Traditional Aloo Gobi gets a high protein boost thanks to the addition of garbanzo beans (chickpeas). Served over rice this makes a hearty weeknight meal. You can also serve it as a side dish for an Indian curry.

Serves 4

Aloo Gobi 1

  • 1 tbsp olive oil
  • 2 onions, diced
  • 3 cloves of garlic, crushed
  • 1-inch piece of ginger, grated
  • 3-4 tbsp curry paste
  • 4 tbsp tomato purée
  • 500ml vegetable stock
  • 1 medium head (900 g) cauliflower, cut into florets
  • 1 x 400 g can chickpeas, rinsed and drained
  • 3 medium (520 g) potatoes, diced
  • 75 g frozen peas (optional)
  • 1/2 bunch coriander, chopped (optional)
  • Cooked rice to serve


  1. Heat the olive oil in a large saucepan and sauté the onion for 5-7 minutes or until translucent. Add in the garlic and ginger, sauté for a further 5 minutes then add in the curry paste. Sauté for another 5 minutes, stirring frequently. Add in the tomato purée and cook for 2 minutes.
  2. Add the stock, cauliflower, chickpeas and potatoes to the pan, stirring well to combine. Cook over a medium heat for 40-60 minutes, or until the potatoes are very tender, stirring frequently.
  3.  Stir in the peas and coriander and cook until the peas are soft.
  4. Serve over rice. Enjoy!

Recipe and Images Courtesy of Vega 

At Vega®, Clean means: Non-GMO, suitable for vegetarians and vegans, gluten-free and non-dairy ingredients.

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