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Spiralized Aloo Gobi

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 1 small cauliflower head chopped into florets (about 5 cups of florets)
  • 1/2 tablespoon extra virgin olive oil
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 1 tablespoon minced ginger
  • 1 14 oz can diced tomatoes
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • ½ cup coconut cream solids from a can of coconut milk
  • 1.5 cups vegetable? ?broth
  • 2 red potatoes Blade D, noodles trimmed
  • salt and pepper to taste
  • chopped parsley to garnish


  • Fill a large pot half-way with water and a pinch of salt and bring to a boil. Once boiling, add in the cauliflower and cook until slightly softened, but still firm, about 5 minutes. Drain into a colander and set aside.
  • ?Back in the same pot, add in the olive oil and once heated, add in the onion, garlic and ginger and cook until onions are translucent, about 3-5 minutes.??Add in the tomatoes, chili, turmeric, garam masala, coriander and cumin. Stir well to combine and coat the tomatoes in the spices. Add the bay leaf, coconut cream, and broth. Stir well. Add in potatoes and cauliflower, season with salt and pepper, stir and cover, cooking for 10-15 minutes or until potato noodles are al dente or cooked to your preference. If you notice the water evaporating and you’d like more moisture, add a splash of broth.
  • When done, remove bay leaf and divide the mixture into bowls and serve, garnished with parsley.