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Cauliflower Curry with Potatoes – Vegan
4.7 from 18 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 Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 501 kcal
Cuisine: Indian, Vegan

Ingredients

  • 1 cauliflower about 800 g/ 1.7 lbs, Note
  • 1.5 lbs potato 700 g
  • 1 tablespoon coconut oil or olive oil
  • 1 onion about 150 g/ 5.3 oz
  • 1 ginger thumb-sized piece
  • 2 garlic cloves
  • 2 teaspoons curry powder
  • 1 teaspoon Turmeric
  • 1 teaspoon cumin ground
  • 2 teaspoon paprika sweet, powder
  • ¼ teaspoon ground chili more or less to taste
  • 1 chopped tomatoes 400 g/ 14 oz, canned
  • 1 coconut milk 400 g/ 14 oz, can
  • ½ cup water 125 ml
  • 5.5 oz peas 150 g, frozen
  • 2 teaspoon lemon juice fresh
  • salt fine sea salt
  • cilantro or parsley, to sprinkle on top

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. Sprinkle with chopped herbs and serve as suggested above.cilantro or parsley to sprinkle on top

Notes

  • One  large head of cauliflower.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 501

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.