Potato Cauliflower Curry
Indulge in the comforting flavors of Potato Cauliflower Curry, a hearty and wholesome vegetarian dish that’s packed with aromatic spices and creamy coconut milk. This classic Indian-inspired recipe combines tender potatoes and cauliflower florets in a rich, spiced tomato-based sauce, infused with the earthy warmth of cumin, turmeric, coriander, and garam masala. With a prep time of just 15 minutes and a total cook time of 30 minutes, this one-pot wonder is a perfect weeknight dinner option that’s both satisfying and nutritious. Serve it over steamed basmati rice or with soft naan to soak up every drop of the luscious curry. Simple, flavorful, and versatile, this curry is sure to be a hit with fans of bold, plant-based dishes!
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Recipe Information
Ingredients
- 3 medium, peeled and cubed Potatoes
- 1 small head, cut into florets Cauliflower
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 large, finely chopped Tomatoes
- 1 cup Coconut Milk
- 2 tablespoons Vegetable Oil
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon or to taste Salt
- 2 tablespoons, chopped for garnish Cilantro
- 1 cup (optional, as needed for sauce consistency) Water
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Stir in the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Mix in the turmeric powder, coriander powder, red chili powder, and chopped tomatoes. Cook until the tomatoes break down and the mixture becomes a thick paste, about 5 minutes.
Add the cubed potatoes and cauliflower florets to the pan. Stir well to coat the vegetables with the spice mixture.
Pour in the coconut milk and stir. Add water if the sauce is too thick.
Season the curry with salt and bring it to a gentle simmer. Cover the pan and cook for 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Once the vegetables are cooked, sprinkle in the garam masala and stir.
Garnish the curry with chopped cilantro before serving.
Serve hot with rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 45.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5575 mg | 119% | |
*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.
