Slow Cooker Aloo Gobi

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PREP: 10 minutes

COOK: 8 hours

Vegan, Egg-Free, Dairy-Free, Pescatarian, Gluten-Free, Nut-Free, Vegetarian

This recipe is a twist on a classic vegetarian Indian dish. It is loaded with incredible spices like garam masala and ground turmeric and is super hearty thanks to the cauliflower, potatoes, and chickpeas. It only requires a few minutes of prep and can simply be left to good away in your slow cooker all day long! Enjoy! 


1 cup
vegetable broth
large tomato, diced
yellow onion, diced
garlic cloves, minced
1 tsp
grated fresh ginger
1 tbsp
garam masala
1 tsp
ground turmeric
1 tsp
ground coriander
1 tsp
cumin seeds
russet potatoes, peeled and diced
head cauliflower, cut into florets
19-oz can chickpeas, drained and rinsed
1/4 cup
fresh cilantro leaves
Salt and pepper to taste


In the bowl of the slow cooker, add the broth, tomato, onion, garlic, and ginger. Stir in the garam masala, ground turmeric, ground coriander, and cumin seeds. Add the potatoes, cauliflower, and chickpeas. Season with salt and pepper to taste. Cook until the potatoes are tender, about 6 to 8 hours on low or 3 to 4 hours on high.

Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.

Nutritional Info
Per serving
Calories (kcal)180
Total Fat (g)1.5
Sodium (mg)150
Total Carbohydrate (g)36
Dietary Fiber (g)7
Total Sugars (g)6
Protein (g)8
Calcium (mg)66
Iron (mg)2
Potassium (mg)841