Gobi Aloo Curry


  • 1 Tbsp. margarine
  • 1 medium onion
  • 2 cloves garlic, chopped
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • 1 tsp. powdered ginger
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1 medium head cauliflower, cut into florets
  • 2 c. frozen green peas
  • 1 tsp. salt
  • 2 c. finely diced canned tomatoes
  • 3 c. vegetable broth
  • 1 tsp. parsley flakes
  • 2 Tbsp. peanut butter
  • 1 Tbsp. Wondra flour or all-purpose flour


  1. In a large saucepan, sauté onion in margarine until almost clear. Add garlic and spices and sauté a few minutes longer.
  2. Add tomatoes, vegetable broth, peanut butter, parsley, and salt. Bring to a boil, cover and simmer for 30 – 40 minutes.
  3. Stir in peas and cauliflower and cook for another 20 minutes.
  4. Remove 2 c. of mixture and flour and place in blender and blend until smooth. Add back to mixture and cook until thickened.
  5. Serve with brown rice and naan bread.
Browse Cook(s): Brenda Walsh
Browse Theme(s): Indian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.