Print

Cauliflower Potato Curry

Cauliflower Potato Curry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth of Cauliflower Potato Curry, a delightful and nourishing dish that’s both quick to prepare and packed with flavor. This comforting curry combines tender cauliflower florets and hearty potatoes with aromatic spices, all simmered to perfection in either an Instant Pot or on the stovetop. Ideal for busy weeknights, this vegan recipe is not only family-friendly but also gluten-free and oil-free, ensuring a wholesome meal that everyone will love. Serve it over steamed brown rice or in wraps for a satisfying dinner that will have your family running to the table!

Ingredients

Scale
  • 1 cup yellow onion
  • 1 carrot
  • 1 small serrano or jalapeño pepper
  • 2 Tablespoons minced garlic
  • 2 teaspoons fresh minced ginger
  • 1 – [14.5 oz. can] petite diced tomatoes
  • 1 lb. cauliflower florets
  • 4 cups unpeeled potatoes
  • ½ cup vegetable broth
  • ½ cup water
  • 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 (+/-)
  • 1 cup lite coconut milk
  • 1 ¼ cup frozen peas
  • Steamed brown rice
  • Chopped fresh cilantro
  • WFPB Flatbread or Quinoa Flatbread

Instructions

  1. Prepare all ingredients by dicing vegetables.
  2. Sauté onion, carrot, and serrano pepper in the Instant Pot or Dutch oven until softened.
  3. Stir in garlic, ginger, and spices; sauté for one minute.
  4. Add cauliflower and potatoes; stir to coat.
  5. Pour in vegetable broth and remaining seasonings (except coconut milk and peas).
  6. Cook on Manual Pressure High for 5 minutes (Instant Pot) or simmer covered for 20-30 minutes (stovetop).
  7. Stir in coconut milk and peas after cooking; adjust seasoning if needed.

Nutrition

Find it online: https://cooknatalie.com/cauliflower-potato-curry/

save me