Cauliflower Potato Curry with Coconut Milk
Ingredients
- 2 tablespoons coconut oil
or neutral oil
- 1 onion
diced
- 3 cloves garlic
minced
- 1-inch piece ginger
finely grated
- 1 teaspoon garam masala
- 2 teaspoons curry powder
- 1/4 – 1/2 teaspoon chilli powder
depending on how spicy you like it and if you’re curry powder has chilli in it
- 1 can / 400g / 14.10 ounces diced tomatoes
- 11/2 teaspoons salt
- 4 / 400g / 14.10 ounces potatoes
peeled and chopped into bite-sized pieces
- 1 can / 400ml / 13.52 ounces unsweetened coconut milk
- 1/2 cup / 70g raw cashews*
- 1 small head / 500g / 1.1 pounds cauliflower
cut into bite-sized florets
- A handful of coriander/cilantro
for garnish
Directions
- 1
In a large skillet on medium-high heat, add the oil to heat up.
- 2
Once hot, add the onion and sauté for a few minutes until it just starts to brown a little.
- 3
Add in the garlic and ginger, sautéing for a further minute.
- 4
Add in the garam masala, curry powder, and chilli powder, mixing well for a minute. Be careful not to burn the spices.
- 5
Add the canned tomato, then ½ cup / 125ml of water to the can from the tomatoes and the salt. Stir and let simmer for 5 minutes.
- 6
Add in the potatoes and reduce heat to medium, cooking for 10 minutes, stirring occasionally.
- 7
While the potatoes cook, place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside.
- 8
After the 10 minutes, add in the cauliflower and stir well to coat it in the tomato gravy. Place lid on the skillet and cook for 5 minutes.
- 9
Add in the blended cashew coconut blend to the pan. Give the curry a good stir and cook until the potatoes are done. This will take around 25 minutes. If you find that the curry is becoming too thick and sticks to the pan a little, add a splash of water.
- 10
Adjust seasoning to taste.
- 11
Garnish with coriander/cilantro and serve with your favourite sides like rice and naan.
Cauliflower Potato Curry with Coconut Milk
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About this Recipe
Craving a comforting, flavorful meal that truly satisfies? This Cauliflower Potato Curry with Coconut Milk offers a hearty, aromatic dish that brings warmth and rich flavor to your table, perfect for any occasion. It’s a comforting choice for anyone seeking a deeply flavored, vegetable-forward curry.
This curry stands out with its harmonious blend of fragrant garam masala and robust curry powder, creating a complex spice base that beautifully complements the tender potatoes and delicate cauliflower. The addition of creamy coconut milk and raw cashews ensures every spoonful is incredibly rich and satisfying, making it feel indulgent yet wholesome.
What you can expect is a velvety, lush curry where tender, bite-sized potato pieces and cauliflower florets are bathed in a beautifully spiced coconut sauce. The subtle warmth from the chilli powder is perfectly balanced by the natural sweetness of diced tomatoes and the aromatic depth of fresh garlic and ginger. This creates a comforting and profoundly flavorful experience that appeals to a wide range of palates. It’s a filling dish that promises a delightful blend of textures and spices.
Feel free to customize this curry to your liking. Adjust the chilli powder to meet your preferred spice level, starting with less for a milder taste and adding more if you enjoy extra heat. For a different texture or a nut-free option, you can omit the cashews or swap them for a sprinkle of toasted pumpkin seeds as a garnish. You could also introduce other firm vegetables like green beans or bell peppers for added variety.
This hearty Cauliflower Potato Curry is ideal for a cozy weeknight dinner or a comforting weekend meal with friends and family. Serve it alongside fluffy basmati rice or warm naan bread to ensure you can savor every last drop of its delicious, rich sauce.