Easy to make, healthy vegan cauliflower and potato curry with coconut milk. A dish that is full of comfort and flavor.
This super easy cauliflower and potato curry with coconut milk is warm, comforting, full of veggies and flavor.
The cauliflower makes it healthy and vitamin-packed, the potatoes make it comforting and filling, the coconut milk makes it creamy and utterly delightful, and the spices make it aromatic, interesting, and so delicious!
A trip into the land of flavors without leaving your kitchen. A beginner's curry, easy and quick to make, cheap, totally healthy, and thoroughly delicious.
I am crazy about curries; I love their flavors, the stew-like consistency, and the fact that they are so versatile.
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- One head of cauliflower, the exact size is not so important, mine weighed about 800 g/ 1.7 lbs, but I only weighed it for the blog. Otherwise, I would use a standard head of cauliflower, not too small and not too large.
- If you don't have fresh cauliflower, you can use frozen and defrosted cauliflower florets. But I prefer fresh cauliflower for this vegan curry; the cauliflower remains crunchier even after cooking. Frozen cauliflower has a soggier consistency.
- All-purpose potatoes. Don't use mealy potatoes; they would kind of disintegrate in the curry.
- Coconut oil. It is healthy and I like using it when cooking with coconut milk, I think it enhances the flavor slightly. But it is definitely not mandatory; use olive oil or vegetable oil instead.
- Mild yellowish curry powder. If using hotter curry powder, adjust the quantity according to taste.
- Other spices: turmeric, ground cumin, sweet paprika powder (not smoked) and pure ground chili (not a mixture of different spices) or cayenne pepper.
- Frozen peas, which I removed from the freezer when I started cooking. They can be only partially defrosted when you add them to the pot.
- You will also need a can of chopped tomatoes, a can of coconut milk, some fresh lemon juice, and some fresh herbs like parsley or coriander to sprinkle on top of the cauliflower curry with potatoes.
- Fresh coriander or cilantro would be more authentic, but it is not always available (where I live), and not everybody likes it.
How to make potato and cauliflower curry?
- Remove the peas from the freezer and let them on the counter until needed.
- Clean and divide the cauliflower into small florets, and chop the stem of the cauliflower and the potatoes.
- Cook the onion, add the cauliflower and potatoes.
- Add the spices, stir well, and add the tomatoes, coconut milk, and water.
- Cook the cauliflower and potato curry gently until the potatoes and cauliflower are tender; add the peas.
- Adjust the taste with lemon and salt and sprinkle with chopped herbs.
Can you reheat the curry?
- Definitely. Any curry can be made in advance and then reheated.
- That's why curries are always great to serve to guests. Not only do they taste terrific, but you can cook them in advance and reheat them when needed. No stress before the guests arrive.
- The cauliflower curry with potatoes keeps well in the fridges for 3-4 days. Reheat thoroughly before serving.
- I often make a bigger pot of curry and freeze the leftovers. They are great on days when I have little time for cooking.
- Defrost overnight in the fridge or on the counter when you have smaller portions, it will take about a couple of hours and it doesn't have to be completely thawed when you start reheating it.
- Just make sure you stir often while reheating and that everything is piping hot before serving.
What to serve with it?
- Serve the cauliflower potato curry (or any kind of curry) over plain rice.
- To make the rice more interesting you can cook the rice in vegetable broth and add some spices to it.
- You can serve the curry with Indian naan bread or my Afghan naan bread, which is fluffy and so tasty.
To make the raita, you can see in the photographs:
- Roughly grate the cucumber and squeeze it in your hands to remove the excess water.
- Place in a bowl, add yogurt and dried or fresh chopped mint to taste.
- Add salt, pepper, and maybe some chili flakes.
- Raita is, of course, not vegan.
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Cauliflower Curry with Potatoes – Vegan
- 1 cauliflower about 800 g/ 1.7 lbs, Note
- 1.5 lbs potatoes 700 g
- 1 tablespoon coconut oil or olive oil
- 1 onion about 150 g/ 5.3 oz
- 1 thumb-sized piece of ginger
- 2 garlic cloves
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoon sweet paprika powder
- ¼ teaspoon pure ground chili more or less to taste
- 1 can chopped tomatoes 400 g/ 14 oz
- 1 can coconut milk 400 g/ 14 oz
- ½ cup water 125 ml
- 5.5 oz frozen peas 150 g
- 2 teaspoon fresh lemon juice
- fine sea salt
- cilantro or parsley to sprinkle on top
- Prepare vegetables: Clean the cauliflower and divide it into small florets. Peel the cauliflower stem and chop it into small cubes. Peel and chop the potatoes into small cubes. Finely chop the onions.1 cauliflower + 1.5 lbs potatoes/ 700 g + 1 onion
- Saute vegetables: Melt the coconut oil in a large pan. Add the onions and cook on medium-low heat for about 3 minutes or until slightly softer but not dark. Add the cauliflower and potatoes and stir for another 3 minutes.1 tablespoon coconut oil
- Add spices: In the meantime, grate the ginger and the garlic. Add the spices, garlic, and ginger to the pan and stir well for another minute.1 thumb-sized piece of ginger + 2 garlic cloves + 2 teaspoons curry powder + 1 teaspoon turmeric + 1 teaspoon ground cumin + 2 teaspoon sweet paprika powder + ¼ teaspoon pure ground chili
- Add the chopped tomatoes, coconut milk, and water. Stir well. Cover and simmer for about 20 minutes or until the potatoes and cauliflower are tender.1 can chopped tomatoes + 1 can coconut milk + ½ cup water/ 125 ml
- Add the peas during the last 5 minutes of the cooking time. Add some lemon juice and salt to taste.5.5 oz frozen peas/ 150 g + 2 teaspoon fresh lemon juice + fine sea salt
- Sprinkle with chopped herbs and serve as suggested above.cilantro or parsley to sprinkle on top