Vegan Cauliflower and Potato Curry
It is not just a dish, it's an experience. A burst of flavors, this recipe marries the earthy aroma of cauliflower with the wholesome goodness of potatoes in a fragrant blend of spices. Dive into this delightful culinary journey, while embracing the myriad health benefits this vegan treat brings to your plate. Read on to discover how you can whip up this marvel in your very kitchen.
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Nutritions
Nutrition Facts
Vegan Cauliflower and Potato Curry
Serving Size
4 g
Amount per Serving
Calories
220
% Daily Value*
Saturated Fat
0.7
g
4
%
Sodium
400
mg
17
%
Potassium
1000
mg
29
%
Carbohydrates
40
g
13
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Cauliflower - 1 medium-sized head about 600 grams [g]
- Potatoes - 3 large about 500 grams [g]
- Olive oil - 2 tablespoons 30 milliliters [ml]
- Onion - 1 large finely chopped
- Garlic cloves - 4 minced
- Fresh ginger - 1-inch piece grated
- Cumin seeds - 1 teaspoon 5 milliliters [ml]
- Turmeric powder - 1 teaspoon 5 milliliters [ml]
- Chili powder - 1 teaspoon 5 milliliters [ml] (adjust to taste)
- Ground coriander - 1 teaspoon 5 milliliters [ml]
- Canned diced tomatoes - 1 cup 240 milliliters [ml]
- Vegetable broth - 2 cups 480 milliliters [ml]
- Fresh cilantro - a handful chopped
- Salt - to taste
- Freshly ground black pepper - to taste
Instructions
- How to Cook Vegan Cauliflower and Potato Curry
- Start by washing the cauliflower and potatoes. Cut the cauliflower into florets and dice the potatoes into even-sized chunks.
- In a large pot or deep pan, heat the olive oil over medium heat.
- Once hot, add in the cumin seeds. Let them sizzle for a few seconds.
- Introduce the finely chopped onions to the pan and sauté them until they turn translucent.
- Mix in the minced garlic and grated ginger. Cook for another 2 minutes until aromatic.
- Sprinkle in the turmeric, chili powder, and ground coriander. Stir to coat the onions evenly.
- Add the prepared cauliflower and potato chunks to the pan. Toss them to get them all coated with the spice mix.
- Pour in the diced tomatoes and vegetable broth. Season with salt and freshly ground black pepper.
- Give it all a good mix and then cover the pan. Let it simmer on a low-medium heat for about 25-30 minutes. Check occasionally and give it a stir. If it looks too dry, you can always add a little more broth.
- Once the cauliflower and potatoes are tender, turn off the heat.
- Garnish with fresh cilantro.
Notes
Pro Tips
Choosing fresh, organic vegetables can elevate the taste of your Vegan Cauliflower and Potato Curry.
If you prefer a creamier texture, you can blend half the curry and then mix it back in.
Spice levels can be adjusted. If you prefer milder curries, reduce the chili powder.
If you don't have fresh tomatoes, tomato paste or puree can also work well.
Serving Suggestions
Vegan Cauliflower and Potato Curry tastes best when served with brown rice or whole wheat flatbread.
A side of cucumber raita or vegan yogurt can complement the spice and add a refreshing touch.
If you're in the mood to experiment, try pairing the curry with a quinoa salad. The combination of textures can be quite delightful.
Choosing fresh, organic vegetables can elevate the taste of your Vegan Cauliflower and Potato Curry.
If you prefer a creamier texture, you can blend half the curry and then mix it back in.
Spice levels can be adjusted. If you prefer milder curries, reduce the chili powder.
If you don't have fresh tomatoes, tomato paste or puree can also work well.
Serving Suggestions
Vegan Cauliflower and Potato Curry tastes best when served with brown rice or whole wheat flatbread.
A side of cucumber raita or vegan yogurt can complement the spice and add a refreshing touch.
If you're in the mood to experiment, try pairing the curry with a quinoa salad. The combination of textures can be quite delightful.
