Cauliflower Potato Curry
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- 1 cyellow onion
small dice
- 1carrot
cut into matchsticks
- 1 smallserrano pepper or jalapeño pepper
seeded, small dice
- 2 tbspminced garlic
- 2 tspfresh minced ginger
- 114.5 oz. can ] petite diced tomatoes
pureed
- 1 lb.cauliflower florets
about 4 cups
- 4 cunpeeled potatoes
cut into small cubes
- ½ cvegetable broth
- ½ cwater
or broth
- 1 tspgarlic powder
- 1 tsponion powder
- 2 tbspdried minced onion flakes
- 1 tbsp1 teaspoon curry powder
- 1 tspgaram masala
- 1 tspsea salt
+/-
- to ¼ teaspoon cayenne pepper
+/-
- 1 clite coconut milk
from can
- 1 ¼ cfrozen peas
- steamed brown rice
- chopped fresh cilantro
- wfpb flatbread or quinoa flatbread
Directions
- 1
Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- 2
Prepare all the veggies as the recipe comes together fast.
- 3
Set the Instant Pot to Sauté (high) mode, then add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
- 4
Then add all the remaining ingredients except for the lite coconut milk and peas. Press Cancel, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release. Unplug the Instant Pot.
- 5
Once all the pressure is released, carefully remove the lid, add in the lite coconut milk and peas. Stir well to combine.Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
Stove top instructions
- 1
Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- 2
Prepare all the veggies as the recipe comes together fast.
- 3
In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
- 4
Then add all the remaining ingredients except for the lite coconut milk and peas. Cover the pot and simmer (low boil) for 20 to 30 minutes until the cauliflower and potatoes are tender.
- 5
Once the potatoes and cauliflower are tender, remove the lid, add in the lite coconut milk and peas. Stir well to combine. Taste test the flavors and add any additional seasoning at this time and cook for a few minutes to allow the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
Cauliflower Potato Curry
Similar Recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2018__09__how-to-cook-rice-IP-method-09-5480a580c258489ab2fb55d6354250fa.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a soul-warming, hearty meal that's bursting with flavor and packed with goodness? This ultra-flavorful Cauliflower Potato Curry is a comforting dish that will have your whole family running to the table, ready to lick their bowls clean. It's truly a feel-good meal.What makes this Cauliflower Potato Curry truly special is its incredible depth of aromatic spices, combined with wholesome, powerhouse vegetables like tender cauliflower and satisfying potatoes. The careful blend of curry powder, garam masala, and fresh aromatics like ginger and garlic creates a complex flavor profile that feels both exotic and deeply comforting. This recipe is also incredibly versatile and health-conscious, being Whole Food Plant Based, vegan, oil-free, refined sugar-free, and naturally gluten-free. It proves that healthy eating can be incredibly delicious and accessible, whether you choose the quick Instant Pot method or a classic stovetop approach.Prepare your senses for a truly satisfying experience with every spoonful. You'll discover the rich, creamy texture from the combination of lite coconut milk and pureed diced tomatoes, beautifully balanced by the warming notes of curry powder, garam masala, and the fresh bite of ginger and garlic. The unpeeled diced potatoes become wonderfully tender, while the cauliflower florets absorb all the complex flavors, creating a harmonious and hearty bite. Finishing the curry with vibrant frozen peas and a generous sprinkle of fresh cilantro brightens the entire dish, ensuring every spoonful is packed with comforting, wholesome ingredients. This naturally plant-based dish is designed to be both filling and incredibly nourishing, making it a meal you can feel great about enjoying.You can easily tailor this Cauliflower Potato Curry to your preference. Adjust the heat by opting for a milder jalapeño pepper instead of a serrano, or by simply reducing the amount of cayenne pepper to suit your family's taste. For an even richer base, consider using all vegetable broth instead of a mix of broth and water. The recipe's robust spice profile allows for these minor adjustments without compromising its incredible flavor.This hearty and filling Cauliflower Potato Curry is ideal for any weeknight when you need a quick, nourishing meal for four. Serve it generously over fluffy steamed brown rice, alongside your favorite wfpb flatbread or quinoa flatbread, and a final aromatic garnish of fresh chopped cilantro.