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cauliflower potato curry served over rice in a brown bowl.
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4.67 from 9 votes

Cauliflower Curry with Potatoes – Vegan

Easy to make, healthy vegan cauliflower and potato curry with coconut milk. A dish that is full of comfort and flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Vegan Recipes
Cuisine: Indian
Diet: Vegan
Servings: 4 servings
Calories: 501kcal
Author: Adina

Ingredients

  • 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

Instructions

  • 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

Notes

One  large head of cauliflower.

Nutrition

Serving: 1/4 of the dish | Calories: 501kcal | Carbohydrates: 61g | Protein: 13g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Sodium: 597mg | Fiber: 13g | Sugar: 11g