Paleo Aloo Gobi
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Paleo Aloo Gobi

This not an authentic dish. Nor is it pretty.

Both of those statements are good reasons not to post this recipe. But, this recipe was one of the first paleo recipes I tried. It got me through many rent weeks in college. It was one of the first things I started to cook as part of my meal prepping. Aloo gobi and I have some serious history together, and I want to share the foods that I actually eat, not just the ones that look pretty on the ‘gram.

This recipe is a bit of an abomination. Aloo gobi is traditionally an Indian vegetarian dish made with white potatoes, cauliflower and spices. I make mine with ground grass fed beef, because when I was in college, it was the easiest and cheapest paleo approved protein I could find. My college town had a Grocery Outlet, which I lovingly called “the Gross Out”. I bravely bought frozen grass-fed beef raised in Oregon at the Gross Out because it was only $4.99 a pound!

Today, I still love aloo gobi as a comforting and easy dish to make for a busy week. I can’t find grass-fed beef at that price anymore, but I’ve always got a small stockpile in my freezer from my local farmer, Cartwright Farms. Aloo gobi comes together quickly, is super satisfying to eat (I love the nutty spice flavor and the creamy texture!) on cool days and is filling.


Paleo Aloo Gobi

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Nutrition per portion

  • 1 lb grass fed ground beef
  • 3 T. Extra Virgin Olive Oil
  • 1 teaspoon sea salt
  • 2 medium yellow onions, chopped
  • 3 garlic cloves, crushed and minced
  • 1 Tablespoon yellow curry powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cinnamon
  • 1 can (6oz) coconut cream
  • 1 head of cauliflower, roughly chopped
  • 1 sweet potato (approximately 1/5 cups) chopped into cubes
  • 2 Tablespoons smooth almond butter
  • Cilantro for serving
  1. Sprinkle the ground beef with the sea salt and gently mix up.
  2. In a large cast iron dutch oven, or pot, heat on medium high. Add the olive oil, and when it starts to shimmer, add the ground beef in golf ball sized chunks. Let sear for 2-3 min, before turning. Do not overcook, we are just looking for a bit of browning.
  3. Remove the ground beef (it's ok if they are not fully cooked yet) and set aside. Add the chopped onion, and sweat until translucent. Add the minced garlic and cook until you can smell it, 2-3 minutes.
  4. Add the curry powder, cumin, garam masala, and cinnamon. Stir, cook for 1-2 minutes in the fat.
  5. Pour in the coconut cream, and stir everything together.
  6. Add the chopped cauliflower and sweet potato, cover and cook until everything is soft about 25 minutes. Stir and check every few minutes.
  7. Add back in the cooked ground grass-fed beef, and the almond butter. Cook for another 3-5 minutes, or until the ground beef is cooked and broken up.
  8. Serve with fresh cilantro.
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