Cauliflower Potato Curry with Coconut Milk

Cauliflower Potato Curry with Coconut Milk

4 servings
This cauliflower potato curry is rich, creamy, and loaded with flavour. It also happens to be gluten-free, dairy-free, and vegan-friendly.

Ingredients

  • coconut oil
    2 tbsp
  • onion
    1
  • garlic
    3 clove
  • 1-inch piece ginger
  • garam masala
    1 tsp
  • curry powder
    2 tsp
  • teaspoon chilli powder

    depending on how spicy you like it and if you’re curry powder has chilli in it

    ¼
  • 400g / 14.10 ounces diced tomatoes
    1 can
  • salt
    1 ½ tsp
  • 400g / 14.10 ounces potatoes
    4
  • 400ml / 13.52 ounces unsweetened coconut milk
    1 can
  • 70g raw cashews
    ½ c
  • head / 500g / 1.1 pounds cauliflower

    cut into bite-sized florets

    1 small
  • A handful of coriander/cilantro

    for garnish

Directions

  1. 1

    In a large skillet on medium-high heat, add the oil to heat up.

  2. 2

    Once hot, add the onion and sauté for a few minutes until it just starts to brown a little.

  3. 3

    Add in the garlic and ginger, sautéing for a further minute.

  4. 4

    Add in the garam masala, curry powder, and chilli powder, mixing well for a minute. Be careful not to burn the spices.

  5. 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. 6

    Add in the potatoes and reduce heat to medium, cooking for 10 minutes, stirring occasionally.

  7. 7

    While the potatoes cook, place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside.

  8. 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. 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. 10

    Adjust seasoning to taste.

  11. 11

    Garnish with coriander/cilantro and serve with your favourite sides like rice and naan.

Cauliflower Potato Curry with Coconut Milk

Cauliflower Potato Curry with Coconut Milk

60 min4 servings

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About this Recipe

Creamy & Flavorful Vegan Cauliflower Potato Curry with Coconut Milk

Discover the ultimate comfort food with this incredibly rich and creamy cauliflower potato curry! Perfect for a cozy weeknight dinner or a special meal, this recipe brings together tender cauliflower florets and soft potatoes in a luscious, aromatic sauce. What makes this vegan curry truly special is the harmonious blend of fragrant spices, sweet diced tomatoes, and the velvety richness of unsweetened coconut milk and cashews.

Crafted to be naturally gluten-free and dairy-free, this plant-based curry is a fantastic option for anyone seeking delicious and wholesome vegan meals. The ginger, garlic, garam masala, and curry powder create a depth of flavor that will tantalize your taste buds, while the potatoes and cauliflower soak up all the deliciousness, making every bite incredibly satisfying.

Why You'll Love This Coconut Milk Curry

  • Incredibly Flavorful: A beautiful balance of aromatic spices creates a truly gourmet experience.
  • Rich & Creamy Texture: Thanks to coconut milk and blended cashews, this curry is wonderfully smooth and satisfying.
  • Dietary Friendly: Naturally vegan, gluten-free, and dairy-free, making it suitable for many dietary needs.
  • Hearty & Wholesome: Packed with vegetables and healthy fats for a fulfilling meal.

Tips for the Perfect Cauliflower Potato Curry

  • Adjust Spice Level: Feel free to increase or decrease the chilli powder to match your preference for heat. You can also add a fresh green chili for an extra kick!
  • For Extra Creaminess: Ensure your cashews are soaked in hot water for at least 15-20 minutes before blending, or even longer for raw cashews, to ensure a super smooth texture.
  • Vegetable Variations: Don't hesitate to add other vegetables like spinach, peas, or bell peppers towards the end of cooking for added color and nutrition.

Serving Suggestions

Serve this delightful cauliflower potato curry hot with fluffy basmati rice, quinoa, or warm naan bread to soak up every last drop of the incredible sauce. A sprinkle of fresh coriander (cilantro) not only adds a vibrant garnish but also a burst of fresh flavor.

Frequently Asked Questions