Spicy Cauliflower Potato Curry
A delightful dish that combines spices, vegetables, and creamy coconut milk, perfect for a comforting meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course main
Cuisine Indian
Servings 4 servings
Calories 320 kcal
Vegetables
- 2 tablespoons vegetable oil for sautéing
- 1 medium onion, diced adds sweetness and depth
- 2 cloves garlic, minced brings aroma and flavor
- 1 tablespoon fresh ginger, minced adds warmth
- 1 teaspoon ground cumin provides earthy flavor
- 1 teaspoon ground coriander adds citrusy note
- 1 teaspoon turmeric gives vibrant color
- 1 teaspoon garam masala enhances overall taste
- 0.5 teaspoon cayenne pepper adjust for spice level
- 1 medium cauliflower, cut into florets absorbs spices
- 2 medium potatoes, diced adds heartiness
- 1 can (14 ounces) diced tomatoes provides acidity and sweetness
- 1 can (15 ounces) coconut milk adds creaminess
- 1 cup vegetable broth enhances flavor
- to taste salt essential for flavor
- for garnish fresh cilantro adds freshness
Wash and chop the vegetables: dice the onion, peel and dice the potatoes, and cut the cauliflower into florets.
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant. Add the spices and toast for 1 minute.
Add the cauliflower and potatoes, stirring to coat with the spices. Pour in the diced tomatoes, coconut milk, and vegetable broth, stirring to combine.
Bring to a gentle simmer, then reduce heat to low, cover, and let simmer for 25-30 minutes until vegetables are tender.
Taste and season with salt. Garnish with fresh cilantro before serving.
Calories: 320kcalProtein: 6gSodium: 600mg
Keyword curry, vegan, vegetarian