Cauliflower Curry with Potatoes – Vegan

Name: Cauliflower Curry with Potatoes – Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cauliflower; 1.5 lbs potatoes; 1 tablespoon coconut oil; 1 onion; 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; 1 can chopped tomatoes; 1 Can coconut milk; ½ cup water; 5.5 oz frozen peas; 2 teaspoon fresh lemon juice; fine sea salt; cilantro or parsley to sprinkle on top

User Reviews

4.7

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
501 kcal
Cuisine
Indian, Vegan

Cauliflower Curry with Potatoes – Vegan

Freya Patterson

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Easy to make, healthy vegan cauliflower and potato curry with coconut milk. A dish that is full of comfort and flavor.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 1/4 of the dish Calories 501kcal (25%) Carbohydrates 61g (20%) Protein 13g (26%) Fat 26g (40%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Sodium 597mg (25%) Fiber 13g (52%) Sugar 11g (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 501 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	501kcal	25%
Carbohydrates	61g	20%
Protein	13g	26%
Fat	26g	40%
Saturated Fat	22g	110%
Polyunsaturated Fat	2g	12%
Sodium	597mg	25%
Fiber	13g	52%
Sugar	11g	22%