Cauliflower and Potato Curry
Immerse yourself in the comforting flavors of this Cauliflower and Potato Curry, a fragrant and hearty dish that's perfect for weeknight dinners or meatless meals. Featuring tender cauliflower florets and creamy potato chunks, this vegan curry is simmered in a spiced coconut milk sauce infused with the aromatic warmth of cumin, turmeric, garam masala, and fresh ginger. With the perfect balance of heat and creaminess, this approachable yet flavor-packed recipe comes together in under an hour, making it a go-to choice for busy cooks. Serve it alongside fluffy steamed rice or pillowy naan for a wholesome, satisfying meal that’s sure to please. Whether you're a fan of Indian cuisine or just looking to incorporate more plant-based dishes into your rotation, this one-pot curry is a must-try!
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Recipe Information
Ingredients
- 1 medium head (chopped into florets) Cauliflower
- 3 medium (peeled and diced) Potatoes
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 1 inch piece (minced) Ginger
- 2 medium (chopped) Tomatoes
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 1 cup Water
- 2 tablespoons (chopped, for garnish) Cilantro leaves
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds, or until aromatic.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the finely chopped onion and cook for 3-4 minutes until translucent.
Add the ground turmeric, ground coriander, ground cumin, red chili powder, and salt. Stir well to coat the onions in the spices.
Add the chopped tomatoes, and cook for 4-5 minutes until they soften and begin to break down.
Add the diced potatoes and cauliflower florets to the pan. Mix well to combine with the spice mixture.
Pour in 1 cup of water and stir. Cover the pan with a lid and cook for 10-12 minutes, stirring occasionally, until the vegetables are tender.
Reduce the heat to low and stir in the coconut milk. Simmer for 5 minutes, allowing the flavors to meld together.
Sprinkle the garam masala over the curry and stir gently. Taste and adjust the salt, if needed.
Remove from heat and garnish with chopped cilantro leaves before serving.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1481 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
