Sweet Potato and Roasted Beet ‘Aloo Gobi’

aloo gobi sweet potato beets

‘Aloo gobi’ translates to ‘potato cauliflower’.  I don’t know the translations of ‘sweet potato’ or ‘beet’, so I’m giving this dish a long, awkward name.  This is an amped version of a southeast Asian dish that includes sweet potatoes and beets (best friends 5ever) for an added dose of vitamins and minerals.

  I decided to cook the beets separately and add them to the curry at the end; this prevents dying the entire curry red!

This is a great vegan main—gluten-free if served with rice, but also great with flat breads.


Sweet Potato and Roasted Beet ‘Aloo Gobi’

Adapted from Manjula’s Kitchen and Chef Michael Smith

Serves: 4
Time: 1 hour 30 minutes

  • 3 beetroots, peeled and in cubes
  • 1/2 tsp + 2 Tbsp oil
  • 1 pinch + more salt, to taste
  • 1/2 tsp ground cumin
  • 1 Tbsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • pinch of ground cayenne pepper
  • pinch of ground cinnamon
  • pinch of asafoetida
  • 2 Tbsp + 1 cup water
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds, cracked
  • 1/2 tsp dried red chili pepper flakes
  • 5 cloves garlic, minced
  • 1 tsp ginger, freshly grated
  • 2/3 of a medium head of cauliflower, cut into bite-sized florets
  • 1 large sweet potato, peeled and into bite-sized cubes
  • 1 tsp mango powder
  • 15-20 stalks fresh cilantro, chopped


  1. Preheat the oven to 200 °C / 400 °F.
  1. Toss the beet cubes with 1/2 tsp oil, a pinch of salt, and ground cumin.
  1. Place the beets on a baking sheet then roast for 30 minutes, or until tender.  Then set them aside.

Tee hee, check out the skid marks at the back.

  1. Meanwhile, create a curry paste by combining the coriander, turmeric, garam masala, cayenne, cinnamon, and asafoetida with 2 Tbsp of water in a bowl.  Stir well and set aside.

Ok, it’s more like a curry soup.  But it still works.

  1. In a large skillet or pot over medium heat, fry the whole cumin seeds and mustard seeds in 2 Tbsp oil for 20 seconds.
  1. Add the chili flakes, garlic, and ginger to the skillet/pot.
  1. Stir in the curry paste and stir-fry in the oil for about 1 minute.

Be careful; this hot, delicious mess spatters a bit.

  1. Mix in the cauliflower, sweet, potato, and 1 cup water.  Bring the liquid up to a boil, then turn the heat down to medium-low heat.  Cover and cook under tender, stirring occasionally—about 20 minutes.

The caulifower takes on a nice golden colour.

  1. Fold in the roasted beets, mango powder, and cilantro.  Turn off the heat and add salt, to taste.
  1. Serve with rice or naan/roti/puri.

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