Cauliflower Potato Curry
Indulge in the warmth of Cauliflower Potato Curry, a delightful dish that combines tender cauliflower and hearty potatoes in a fragrant blend of spices. This quick and easy recipe can be made using an Instant Pot or on the stovetop, making it perfect for busy weeknights. Infused with aromatic spices like curry powder and garam masala, this comforting vegan curry is not only packed with nutritious vegetables but also delivers a satisfying meal that will please the whole family. Serve it with steamed brown rice or warm flatbread for a complete dining experience that’s as wholesome as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing/Pressure Cooking/Simmering
- Cuisine: Indian
Ingredients
Scale
- 1 cup yellow onion
- 1 carrot
- 1 small serrano or jalapeño pepper
- 2 tablespoons minced garlic
- 1 lb cauliflower florets
- 4 cups cubed potatoes
- 14.5 oz can petite diced tomatoes (pureed)
- ½ cup vegetable broth
- 1 cup lite coconut milk
- Spices: curry powder, garam masala, garlic powder, onion powder, cayenne pepper
Instructions
- Prepare all vegetables by dicing and chopping as needed.
- In an Instant Pot or large stock pot, sauté onion, carrot, and serrano pepper until softened.
- Stir in garlic, ginger, and spices; cook briefly.
- Add cauliflower and potatoes; combine well.
- Pour in diced tomatoes, broth, and water; mix to combine.
- For Instant Pot: Seal lid and cook on Manual High Pressure for 5 minutes. Release pressure after cooking.
- For stovetop: Cover and simmer until vegetables are tender (20–30 minutes).
- Stir in coconut milk and peas; adjust seasonings to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://yummybitezone.com/cauliflower-potato-curry/