Alu Gobi - Curried Eggplant and Cauliflower with Green Peas
Cuisine: Indian
Author: Julie Pecarski
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
This is a version of Alu Gobi, an Indian dish, made with potatoes, cauliflower and spices. I have adjusted this recipe and swapped out the potatoes for eggplant.
  • ¼ cup of coconut oil or ghee
  • 1 teaspoon cumin powder
  • 1 teaspoon tumeric
  • 1 teaspoon of coriander powder
  • 1 teaspoon of red chili powder
  • Salt to taste
  • 1 small onion, diced
  • 3-4 garlic, minced
  • 1 medium sized eggplant, cubed
  • 1 small head cauliflower, chopped into small pieces
  • 1 can of diced tomatoes
  • ¾ cup of green peas
  • ½ of cilantro, finely chopped
  1. In a heavy bottomed pot, heat the oil on medium heat and add in the onions and the ginger and sautee for about 4 minutes, until the onions are soft and beginning to turn pale golden.
  2. Add the eggplant, cauliflower, all spices (except salt) and mix well, and cook for 1-2 minutes until the spices begin to smell fragrant.
  3. Add the tomatoes, season with salt and turn the heat to medium - low until it begins to simmer and cover for about 18-20 minutes
  4. Add in the green peas, reduce the heat to low and cook for another 3 to 4 minutes until the vegetables are nice and soft and coated with a nice thick sauce.
  5. Turn off the heat and mix well.
  6. Garnish with cilantro and serve alone or with brown rice.
Recipe by Eat Life Balance at