I have always loved potatoes in all form and shapes. So when I tried Aloo Gobi, a traditional Indian dish, for the first time I naturally loved it. Giving up nightshade vegetables, which means giving up potatoes, after adopting the autoimmune protocol (AIP) has been one of the hardest choices for me. But luckily there are ways to replace them. Sweet potatoes for example. You might think of the orange fleshed sweet potatoes but there is actually a wide variety of different kinds with different flavors. White sweet potatoes look almost like regular potatoes from the outside besides the more typical sweet potato shape (a bit longer and sometimes pointy on the ends). They are the least sweet in flavor and resemble regular potatoes the most. Sweet potatoes are often mislabelled as yams, so be aware of that when you are grocery shopping. If you have no issues with potatoes you can simply use regular potatoes for this dish.
But potatoes are not the only ingredient in this dish that can be problematic for some. This dish originally features a host of ingredients like curry powder, sometimes tomatoes and of course potatoes. Nightshade galore! But that didn’t stop me from creating this dish.
But what are nightshade vegetables anyways?
You might ask yourself what nightshades are. They are a whole group of vegetables that belong in the family of the Solanaceae. They can be tricky and inflammatory for some, especially those with an autoimmune disease. Potatoes, tomatoes, peppers, eggplant and spices such as paprika, chili powder, cayenne example belong into that category.
I had to make a lot of adjustments to make this Aloo Gobi recipe AIP friendly. Again if none of those are an issue for you feel free to adapt the recipe to your liking. You can find homemade replacements for curry powder in the notes below the recipe. One of them is AIP elimination phase compliant and the other one is nightshade-free for those of us who have been able to reintroduce seed based spices successfully.
My favorite way to eat this dish is with the roti rolls. You can find the recipe on how to make them all together here.
- 1 large white sweet potato (2 cups) You can also use regular potatoes if you tolerate them
- 1/2 head large cauliflower (2.5 cups)
- 1/2 small onion
- 3 cloves garlic
- 4 Tbsp coconut cream (the thick part on top of the coconut milk)
- 2 Tbsp curry powder (see notes below for a AIP and nightshade-free version)
- himalayan pink salt
- pepper (omit on AIP)
- Preheat 1 inch of water in a medium boil with a steamer basket on medium heat. Peel and cut sweet potato into small pieces, wash and cut cauliflower into florets. Add to steamer basket and steam for 10-20 minutes with the lid on until the sweet potatoes and the cauliflower florets are fork tender.
- In the meantime, peel and dice onion, mince garlic.
- When the veggies are done heat a large pan over medium heat. Once hot add avocado oil and fry onions and garlic until translucent. Add coconut cream and curry powder and stir until you have smooth mix. Add sweet potatoes and cauliflower and cut into smaller pieces. Season with salt and pepper.
- Enjoy as is or wrapped in a roti. If you have some leftover chicken, mixing it into the aloo gobi tastes very delicious as well.
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