We’ve rarely gone out for Indian food without including aloo gobi among our selections. It’s a vegetarian/vegan standard. This rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes.

　　

Ingredients

6 servings

　　2 tablespoons olive oil

　　2 garlic cloves, minced

　　2 large potatoes, peeled and diced

　　1 medium head cauliflower, cut into small florets

　　2 teaspoons grated fresh or jarred ginger

　　1 teaspoon garam masala or good-quality curry powder, or more to taste

　　1/2 teaspoon ground cumin

　　1/2 teaspoon turmeric

　　1/2 teaspoon dry mustard

　　8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice

　　2 medium or 3 plum tomatoes, diced

　　1/2 cup frozen green peas

　　1/4 cup minced fresh cilantro, optional

　　Salt to taste

　　

Step 1

Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.

　　

Step 2

Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.

　　

Step 3

Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard, and continue to simmer gently for 5 minutes.

　　

Step 4

Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

　　

menu suggestions

Step 5

My favorite partner for this is Lentils with Greens and Sun-Dried Tomatoes (page 111). Something fruity makes a nice counterpoint to the strong flavors of the meal—a platter of orange slices with chunks of pineapple and/or mango, for example. Or, if you have more time and want to make another easy dish, try Fruitful Red Slaw (page 177).

　　

Step 6

If you have a little more time and are accommodating larger appetites, Curried Chickpeas with Chutney Bulgur (page 98) makes a filling companion dish. Serve with a cooling salad of diced tomatoes and cucumbers (with chopped cilantro, if you’d like), dressed in a creamy vegan dressing.

　　

nutrition information

Step 7

Calories: 177

　　

Step 8

Total Fat: 8g

　　

Step 9

Protein: 10g

　　

Step 10

Carbohydrates: 20g

　　

Step 11

Fiber: 5g

　　

Step 12

Sodium: 50mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).