Aloo Gobi – Warming Curried Eggplant and Cauliflower with Green Peas

January 12, 2014


I started week two of 2014 on a 5 day REset Program. I talk about this easy program (that includes food!) and the benefits of detox/cleanses here. I did a three day version prior to Christmas and I did struggle a bit.  This time around, I didn’t struggle much as I ensured that I prepped extra smoothies and had some almonds and gluten-free crackers around to snack on.

This program includes one main meal (if you choose) in the evenings.  For first three days of the program, I decided to make Aloo Gobi, a warming Indian curry dish.  Traditionally, potatoes are used but I decided to use eggplant.

Confession?  I don’t like eggplant!  It can be tough to prepare but since this is a simmering dish, the eggplant comes out nice and soft.  Loved it!


Tumeric is paired with cauliflower in this dish and studies show that the phytonutrients in both form an amazing combination to ward off cancer. Tumeric has anti-inflammatory properties and supports liver function which makes this spice perfect during a cleanse/detox program.


Did you do a cleanse/detox to start off 2014?  If so, tell me about the plan you are or were on.  I would really love to hear about it!

Alu Gobi - Curried Eggplant and Cauliflower with Green Peas
Prep time
Cook time
Total time
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.
Recipe type: Mains
Cuisine: Indian
Serves: 6
  • 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.