This dish is a perfect combination of cauliflower, known as gobi, which is cooked with sweet butternut squash instead of the classic potatoes (the aloo). This dish is not only vegan, but it’s also gluten-free and can be made in under an hour. So, whether you’re a vegan looking for a new recipe to try or just looking for a healthy and tasty dish to add to your meal rotation, this recipe is a great way to get a ton of veggies in an incredibly flavorful and warming way!
Vegan Butternut Squash Aloo Gobi
Servings: 4
A delicious and healthy vegan version of the classic Indian dish, Aloo Gobi.
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Ingredients
- 2 tbsp olive oil
- 2 large red onions thinly sliced, ideally on a mandolin if you have one
- 1 butternut squash cubed in appx 1" cubes
- 1 cauliflower head broken up into florets roughly the same size as the butternut squash pieces or a bit larger
- 1 cup green beans trimmed and cut in half
- 2 cups cherry tomatos sliced in half
- 6 cloves garlic
- 1 inch root ginger
- 1 green chili de-seed, or just use half for a less spicy dish
- 4 tbls garam masala
- 2 tsp ground turmeric
- 2 tsp cumin
- 2 tsp salt
- 2 cups vegetable stock
- 1 lime
- 1 bunch cilantro (also known as fresh corriander) optional, for serving
Instructions
- Prepare all of your vegetables, keeping them in separate bowls for now. Peel and thinly slice the red onions, ideally on a mandolin grater. Peel and cube the butternut squash. Separate the cauliflower into florets. Trim and halve the green beans. And finally slice the cherry tomatoes in half.
- Prepare your aromatics. These can all go into the same bowl. Peel and grate the ginger root on a microplane grater. Then add pressed garlic cloves. Add the finely chopped the green chili, then add the garam masala, turmeric, cumin, and salt.
- Place a very large stainless steel frying pan for which you have a lid over medium heat and add the olive oil, then the onions. If you don't have a pan big enough, you can also do this in a large saucepan. Cook until the onions are completely soft and just starting to brown a little, 7-10 minutes. If your onions start to really stick or burn, turn down the heat or add a tablespoon or two of water to the pan.
- Add the aromatics (ginger, garlic, and spices) to the onions and stir to evenly coat and just begin to cook the garlic and ginger, 2-3 minutes. Then add the vegetable stock, taking a moment to scrape up any fond on the bottom of the pan. Then add the squash, tomatoes, and cauliflower, cover, and let cook for 15-20 minutes or until the squash is starting to feel quite soft when poked with a fork or paring knife.
- After 15-20 minutes, add the green beans, stir, cover again and cook for 5 more minutes. At this point the squash should be quite soft and cooked through. Feel free to give it more time if not.
- Once the squash is fully cooked, remove from the heat, and add the zest of the lime, followed by the lime's juice. Stir to mix in the lime zest and juice.
- Serve over basmati rice and topped with the cilantro, if using. This dish keeps well in the fridge for up to 4 days.
