Name: Cauliflower Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 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; 1 – [14.5 oz. can] petite diced tomatoes (pureed); 1 lb. cauliflower florets (about 4 cups); 4 cups unpeeled potatoes, cut into small cubes; 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 (+/-); 1 cup lite coconut milk (from can); 1 ¼ cup frozen peas; Steamed brown rice; Chopped fresh cilantro; WFPB Flatbread or Quinoa Flatbread

Description

Indulge in the warmth and comfort of Cauliflower Potato Curry, a delightful dish that combines aromatic spices with hearty vegetables. This easy-to-make recipe can be prepared in under 30 minutes using either an Instant Pot or stovetop, making it perfect for busy weeknights. Each bite bursts with flavors from curry powder and garam masala, while the creamy coconut milk adds richness to the dish. Packed full of nutritious ingredients, this vegan cauliflower curry is family-friendly and pleasing to even the pickiest eaters. Serve it over steamed brown rice or alongside whole food plant-based flatbread for a complete meal that everyone will love.

Ingredients

Scale

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
1 – [14.5 oz. can] petite diced tomatoes (pureed)
1 lb. cauliflower florets (about 4 cups)
4 cups unpeeled potatoes, cut into small cubes
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 (+/-)
1 cup lite coconut milk (from can)
1 ¼ cup frozen peas
Steamed brown rice
Chopped fresh cilantro
WFPB Flatbread or Quinoa Flatbread

Instructions

Prepare all vegetables and spices.
Sauté onions, carrots, and peppers in an Instant Pot or Dutch oven until softened.
Add garlic, ginger, and spice mixture; sauté briefly.
Incorporate cauliflower and potatoes; stir to coat.
Add remaining ingredients (except coconut milk and peas) and cook on Manual Pressure High for 5 minutes.
Perform a quick release after cooking.
Stir in coconut milk and peas; adjust seasoning before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Instant Pot or Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 5g
Sodium: 450mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Keywords: For an extra kick, adjust the spice level by adding more cayenne pepper as desired. Feel free to add other vegetables like spinach or bell peppers based on your preference.