Cauliflower Potato Curry

We are lickin’ the bowl of this ultra-flavorful dish! Easy to make using the Instant Pot or Stovetop, this comforting Cauliflower Potato Curry is packed full of aromatic spices and powerhouse veggies. The whole family will be running to the table for this hearty filling dish! It’s perfect for a quick weeknight dinner in the Instant Pot. Stovetop instructions make this recipe versatile. Soul-warming and full of feel-good ingredients, grab a bowl and get ready to dig in!

Why You’ll Love This Recipe

• Quick and Easy: This Cauliflower Potato Curry comes together in just 19 minutes, making it ideal for busy weeknights.
• Flavor-Packed: The blend of spices creates an irresistible aroma and taste that everyone will love.
• Versatile Cooking Methods: Prepare it in the Instant Pot or on the stovetop—whichever method suits your schedule!
• Healthy and Nourishing: Whole food, plant-based, gluten-free, and oil-free, it’s packed with nutrients without sacrificing flavor.
• Family-Friendly: With its comforting texture and delightful tastes, this dish appeals to both kids and adults alike.

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Tools and Preparation

To make the Cauliflower Potato Curry, you will need some essential tools. Preparing your kitchen ahead of time will help ensure a smooth cooking process.

Essential Tools and Equipment

• Instant Pot or Dutch Oven
• Cutting Board
• Chef’s Knife
• Measuring Cups
• Mixing Bowls

Importance of Each Tool

• Instant Pot: This tool speeds up cooking time significantly while retaining flavors and nutrients.
• Dutch Oven: Great for stovetop cooking, it provides even heat distribution for perfect results.
• Cutting Board & Knife: Essential for prepping your veggies quickly and safely.

Ingredients

For the Base

• 1 cup yellow onion, small dice
• 1 carrot, cut into matchsticks
• 1 small serrano pepper or jalapeño pepper, seeded, small dice
• 2 Tablespoons minced garlic
• 2 teaspoons fresh minced ginger

For the Main Dish

• 1 – [14.5 oz. can] petite diced tomatoes, pureed
• 1 lb. cauliflower florets, about 4 cups
• 4 cups unpeeled potatoes, cut into small cubes

For Cooking Liquid & Seasoning

• ½ cup vegetable broth
• ½ cup water (or broth)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 1 Tablespoon + 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon sea salt (+/-)
• Pinch to ¼ teaspoon cayenne pepper (+/-)

For Finishing Touches

• 1 cup lite coconut milk (from can)
• 1 ¼ cup frozen peas

To Serve

• Steamed brown rice
• Chopped fresh cilantro
• WFPB Flatbread or Quinoa Flatbread

How to Make Cauliflower Potato Curry

Step 1: Prepare Your Ingredients

Gather all your ingredients before starting. Chop all vegetables as needed to ensure a smooth cooking process.

Step 2: Sauté Aromatics

For Instant Pot:
1. Set the Instant Pot to Sauté (high) mode.
2. Add the minced onion, carrot, and serrano pepper.
3. Sauté for 3 to 5 minutes until softened; add water if they stick.
4. Stir in garlic, ginger, and spice mix; sauté for one minute.

For Stovetop:
1. In a Dutch oven, add minced onion, carrot, and serrano pepper.
2. Sauté as above until softened; add water if they stick.
3. Stir in garlic, ginger, and spice mix; sauté for one minute.

Step 3: Add Vegetables

For both methods:
– Add cauliflower florets and cubed potatoes; sauté together for one minute to coat with seasoning.

Step 4: Combine Remaining Ingredients

For Instant Pot:
– Add all remaining ingredients except lite coconut milk and peas.
– Press Cancel then set to Manual Pressure High for 5 minutes.

For Stovetop:
– Add all remaining ingredients except lite coconut milk and peas.
– Cover pot; simmer on low boil for 20 to 30 minutes until tender.

Step 5: Final Touches

After cooking:
– For Instant Pot: Allow pressure release naturally for 4 minutes then Quick Release.
– Carefully remove lid; stir in lite coconut milk and peas. Adjust seasoning as needed.

For Stovetop:
– Once tender, remove lid; stir in lite coconut milk and peas. Adjust seasoning as needed.

Serve hot with steamed brown rice, chopped cilantro, and flatbread for a complete meal!

How to Serve Cauliflower Potato Curry

Cauliflower Potato Curry is a versatile dish that can be enjoyed in many ways. Whether it’s a casual dinner or a festive gathering, these serving suggestions will elevate your meal experience.

With Steamed Rice

• Steamed brown rice complements the curry perfectly, soaking up the rich flavors.
• Consider adding a squeeze of lime for a zesty kick.

As a Wrap

• Use WFPB Flatbread or Quinoa Flatbread to create delicious wraps filled with curry.
• Add fresh greens for crunch and extra nutrition.

Topped with Fresh Herbs

• Chopped fresh cilantro adds brightness and a pop of flavor.
• You can also use mint for an aromatic twist.

With Yogurt or Raita

• Serve with a dollop of dairy-free yogurt or cucumber raita.
• This cooling effect balances the spices in the curry.

As Part of a Platter

• Create a platter with various Indian sides like samosas and pakoras.
• This makes for an inviting communal dining experience.

How to Perfect Cauliflower Potato Curry

Perfecting your Cauliflower Potato Curry is all about balancing flavors and textures. Here are some tips to ensure you achieve the best results.

• Use fresh spices: Freshly ground spices enhance the flavor profile significantly. Consider grinding whole spices just before cooking.
• Adjust heat levels: Customize the heat by varying the amount of serrano or jalapeño peppers used. Start small and increase as desired.
• Allow flavors to meld: Letting the curry simmer for additional time helps deepen the flavors. Even after cooking, let it sit for a few minutes before serving.
• Texture matters: Cut potatoes and cauliflower into uniform pieces to ensure even cooking. This promotes consistency in texture.
• Experiment with herbs: Try adding different herbs like curry leaves or fenugreek for unique flavor notes that complement this dish well.

Best Side Dishes for Cauliflower Potato Curry

Pairing your Cauliflower Potato Curry with complementary side dishes can enhance your dining experience. Here are some ideal options:

1. Naan Bread: Soft and fluffy, naan is perfect for scooping up curry and adds an authentic touch to your meal.
2. Chickpea Salad: A refreshing salad made with chickpeas, cucumbers, and tomatoes provides crunch and contrast to your warm curry.
3. Cucumber Raita: This cooling yogurt dip balances the spice of the curry, making every bite more enjoyable.
4. Samosas: Crispy on the outside and filled with spiced potatoes or peas, samosas make for delightful appetizers alongside your main dish.
5. Pickled Vegetables: Tangy pickles add zest and cut through the richness of the curry, enhancing overall flavor dynamics.
6. Roasted Vegetables: Seasonal roasted veggies offer additional texture and nutrients while complementing the dish’s warmth.

Common Mistakes to Avoid

When preparing your Cauliflower Potato Curry, it’s easy to make some common errors that can impact the dish’s flavor and texture. Here are a few mistakes to watch out for.

• Neglecting Prep Work: Failing to prepare all ingredients before cooking can lead to overcooked veggies. Always chop and measure everything before you start.
• Skipping the Sauté Step: Skipping the sautéing of onions and spices can result in bland curry. Take time to enhance flavors by properly sautéing these ingredients.
• Not Adjusting Spice Levels: Underestimating spice levels can make your curry dull. Taste as you go and adjust spices according to your preference.
• Using Old Spices: Old or expired spices lose potency and flavor. Always check the freshness of your spices before use for the best taste.
• Overcrowding the Pot: Trying to cook too much at once can lead to uneven cooking. Consider making smaller batches if necessary.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the curry to cool completely before sealing it in the container.

Freezing Cauliflower Potato Curry

• Freeze in a freezer-safe container for up to 3 months.
• Leave space at the top of the container for expansion as it freezes.

Reheating Cauliflower Potato Curry

• Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 20 minutes.
• Microwave: Heat on medium power in a microwave-safe bowl, stirring occasionally until warmed through.
• Stovetop: Reheat in a saucepan over low heat, stirring often to ensure even heating.

Frequently Asked Questions

Here are some common questions about making Cauliflower Potato Curry.

How do I make Cauliflower Potato Curry spicier?

You can add more serrano or jalapeño peppers or increase the cayenne pepper amount according to your heat preference.

Can I use frozen cauliflower in this recipe?

Yes, frozen cauliflower works well but may require slightly longer cooking times. Ensure it’s thawed before adding it to the pot.

What can I serve with Cauliflower Potato Curry?

This dish pairs wonderfully with steamed brown rice, quinoa flatbread, or naan bread for a complete meal.

Is Cauliflower Potato Curry vegan-friendly?

Absolutely! This recipe is entirely plant-based and contains no animal products, making it suitable for vegans.

Can I customize this recipe?

Definitely! You can add other vegetables like bell peppers or spinach, or swap out coconut milk for another dairy-free option if desired.

Final Thoughts

Cauliflower Potato Curry is not only delicious but also incredibly versatile. It’s perfect for families looking for hearty meals or anyone wanting a quick weeknight dinner. Feel free to customize it with your favorite veggies or spices. Grab your ingredients and enjoy this comforting dish!