Curried Cauliflower and Potatoes
Dive into bold and comforting flavors with this Curried Cauliflower and Potatoes recipe, a vegan delight that combines hearty vegetables with warm, aromatic spices. Featuring tender cauliflower florets and creamy potatoes simmered in a luscious coconut milk and tomato-based curry, this dish is enriched with fragrant garlic, ginger, and a medley of spices like turmeric, cumin, and garam masala. It's a one-pot wonder that's easy to make, taking just 45 minutes from prep to plate. Perfect for weeknight dinners or meal prep, this curry is best served over steamed rice or with warm naan bread, and a squeeze of lime adds a bright finishing touch. Bursting with vibrant flavors and rich in plant-based goodness, it’s a satisfying dish you’ll return to again and again.
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 medium potatoes
- 1 large yellow onion
- 3 cloves garlic
- 1 inch piece fresh ginger
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 1 cup diced tomatoes (canned)
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 1 whole lime (optional, for serving)
Instructions
Prep the vegetables: Cut the cauliflower into florets, peel and dice the potatoes into 1-inch cubes, finely chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
Stir in the ground turmeric, cumin, coriander, garam masala, and cayenne pepper, and cook for 30 seconds to toast the spices.
Add the diced tomatoes, coconut milk, and water to the skillet. Stir well to combine and bring to a gentle simmer.
Add the diced potatoes to the skillet, cover, and let cook for 10 minutes.
After 10 minutes, add the cauliflower florets to the skillet. Stir to coat them in the sauce, cover again, and cook for another 10–15 minutes until the potatoes and cauliflower are tender.
Season with salt and adjust spices to taste.
Garnish with freshly chopped cilantro and serve hot with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3833 mg | 167% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 51.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6357 mg | 135% | |
*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.
