Cauliflower Potato Curry

We are lickin’ the bowl of this ultra-flavorful dish! Easy to make using the Instant Pot or Stovetop, this comforting Cauliflower Potato Curry is packed full of aromatic spices and powerhouse veggies. This dish is perfect for any occasion, whether it’s a quick weeknight dinner or a gathering with friends. It’s not just delicious but also healthy, being whole food plant-based, vegan, and gluten-free. The whole family will be running to the table for this hearty filling dish!

Why You’ll Love This Recipe

• Quick Preparation: With minimal prep and cooking time, you can enjoy a delicious meal in under 30 minutes.
• Flavor Explosion: Packed with spices like curry powder and garam masala, each bite is bursting with flavor.
• Versatile Cooking Methods: Whether you prefer the Instant Pot or stovetop, this recipe fits your cooking style.
• Healthy Ingredients: Made from wholesome vegetables and coconut milk, it’s nutritious without compromising on taste.
• Family-Friendly: Kids and adults alike will love this comforting curry.

Tools and Preparation

To make the Cauliflower Potato Curry, gather your essential tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Instant Pot or large Dutch oven
• Cutting board
• Sharp knife
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon

Importance of Each Tool

• Instant Pot: Saves time by cooking quickly under pressure, making it perfect for busy weeknights.
• Dutch Oven: Ideal for even heat distribution when cooking on the stovetop, ensuring all ingredients cook perfectly.

Ingredients

• 1 cup yellow onion, small dice
• 1 carrot, cut into matchsticks
• 1 small serrano pepper or jalapeño pepper, seeded, small dice
• 2 Tablespoons minced garlic
• 2 teaspoons fresh minced ginger
• 1 – [14.5 oz. can] petite diced tomatoes (pureed)
• 1 lb. cauliflower florets (about 4 cups)
• 4 cups unpeeled potatoes, cut into small cubes
• ½ cup vegetable broth
• ½ cup water (or broth)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 1 Tablespoon + 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon sea salt (+/-)
• Pinch to ¼ teaspoon cayenne pepper (+/-)
• 1 cup lite coconut milk (from can)
• 1 ¼ cup frozen peas
• Steamed brown rice
• Chopped fresh cilantro
• WFPB Flatbread or Quinoa Flatbread

How to Make Cauliflower Potato Curry

Step 1: Prepare Your Ingredients

• Place the spice/herb ingredients in a small bowl, mix well, and set aside.
• Prepare all the veggies as the recipe comes together fast.

Step 2: Sauté Vegetables in Instant Pot or Dutch Oven

• Set the Instant Pot to Sauté (high) mode. If using a Dutch oven, heat over medium heat.
• Add the minced onion, carrot, and serrano pepper; sauté for 3 to 5 minutes until softened.
• Add a tablespoon of water if they start to stick.
• Add garlic, ginger, and spice/herb mix; sauté for one more minute.

Step 3: Add Cauliflower and Potatoes

• Stir in cauliflower florets and cubed potatoes; sauté for one minute to coat them well with seasoning.

Step 4: Pressure Cook or Simmer

For Instant Pot:
Add all remaining ingredients except the lite coconut milk and peas.
Cancel Sauté mode and set the Instant Pot to Manual Pressure High for 5 minutes.
After cooking, let it sit for 4 minutes before doing a Quick Release.

For Stovetop:
Add all remaining ingredients except lite coconut milk and peas.
Cover the pot and simmer on low heat for about 20 to 30 minutes until tender.

Step 5: Finish with Coconut Milk and Peas

For both methods:
Once cooked, remove the lid (or unplug the Instant Pot), add lite coconut milk and peas.
Stir well to combine. Taste test flavors and adjust seasoning as needed.

Step 6: Serve

Serve hot with steamed brown rice, chopped cilantro, and flatbread. Enjoy your comforting Cauliflower Potato Curry!

How to Serve Cauliflower Potato Curry

Cauliflower Potato Curry is not just a dish; it’s a culinary experience that can be elevated with the right accompaniments. Here are some creative ways to serve this delightful curry that will impress your family and friends.

With Steamed Brown Rice

• Steamed brown rice is a hearty complement that soaks up the flavorful curry sauce, creating a satisfying meal.

As a Filling for Flatbreads

• WFPB Flatbread or Quinoa Flatbread makes an excellent wrap for the curry, allowing you to enjoy it in a hand-held format.

Garnished with Fresh Cilantro

• Chopped fresh cilantro adds a burst of color and freshness, enhancing the overall flavor profile of the dish.

Paired with Mango Chutney

• A dollop of mango chutney brings a sweet and tangy contrast to the spicy notes of the curry.

Served with Yogurt or Plant-Based Sour Cream

• A scoop of yogurt or plant-based sour cream provides creaminess that balances the heat from the spices.

Accompanied by Crispy Papadums

• Crunchy papadums offer texture and an additional layer of flavor that complements the softness of the curry.

How to Perfect Cauliflower Potato Curry

Making your Cauliflower Potato Curry truly exceptional involves attention to detail. Here are some tips to help you achieve perfection.

• Use Fresh Ingredients: Fresh vegetables and spices make a significant difference in flavor compared to dried or older ingredients.

• Adjust Spiciness: Customize the heat level by varying the amount of serrano or jalapeño pepper used according to your preference.

• Sauté Properly: Ensure you sauté onions, garlic, and ginger until soft; this step releases essential flavors that enhance your curry.

• Taste as You Go: Checking seasoning throughout cooking allows you to adjust salt and spices for a balanced taste.

• Let Flavors Marry: After adding coconut milk, let your curry sit for a few minutes before serving; this helps the flavors blend beautifully.

• Experiment with Veggies: Feel free to add other vegetables like bell peppers or spinach for variety and nutrition.

Best Side Dishes for Cauliflower Potato Curry

To create a complete meal around your Cauliflower Potato Curry, consider these delightful side dishes. Each complements the rich flavors of the curry perfectly.

1. Naan Bread: Soft and fluffy naan is perfect for scooping up curry; try making it at home or sourcing it from local bakeries.

2. Cucumber Raita: This cooling yogurt-based dish balances spice with refreshing cucumber and mint flavors.

3. Quinoa Salad: A light quinoa salad mixed with herbs and lemon offers a nutritious side that pairs well with hearty curries.

4. Roasted Vegetables: Seasonal roasted veggies bring sweetness and texture, enhancing your overall dining experience.

5. Chickpea Salad: Protein-packed chickpeas tossed in lemon dressing provide a satisfying counterpoint to creamy curry.

6. Lentil Soup: A warm bowl of lentil soup adds depth and extra nourishment, making it an ideal companion for your meal.

7. Saag Paneer: Creamy saag paneer introduces another layer of flavor while staying within Indian cuisine.

8. Pickled Onions: Tangy pickled onions add crunch and acidity, cutting through the richness of the curry beautifully.

Common Mistakes to Avoid

Making Cauliflower Potato Curry is easy, but avoiding common mistakes can elevate your dish.

• Overcooking the vegetables: Ensure you cook the cauliflower and potatoes until just tender. Overcooking can make them mushy. Keep an eye on the time!
• Not measuring spices accurately: Spices are key in this recipe. Use measuring spoons for precision to avoid overpowering or under-seasoning your curry.
• Skipping the sauté step: Sautéing the aromatics enhances their flavors. Don’t skip this step; it builds a flavorful base for your Cauliflower Potato Curry.
• Using low-quality coconut milk: Choose full-fat coconut milk for creaminess and flavor. Low-quality options can affect the taste of your dish.
• Ignoring taste adjustments: Always taste before serving! Adjust seasonings to suit your palate, especially salt and spices.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 4 days in the fridge.

Freezing Cauliflower Potato Curry

• Place in freezer-safe containers or bags.
• Can be frozen for up to 3 months.

Reheating Cauliflower Potato Curry

• Oven: Preheat to 350°F (175°C) and heat for about 20 minutes until warmed through.
• Microwave: Heat in short intervals, stirring in between until hot.
• Stovetop: Warm over medium heat, stirring occasionally to prevent sticking.

Frequently Asked Questions

Here are some common questions about making Cauliflower Potato Curry.

How do I make Cauliflower Potato Curry spicier?

You can add more serrano or jalapeño peppers, or increase the cayenne pepper amount to spice things up!

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well! Just adjust cooking times as it may need less time to cook through.

Is Cauliflower Potato Curry gluten-free?

Absolutely! This recipe contains no gluten ingredients, making it safe for those with gluten sensitivities.

What can I serve with Cauliflower Potato Curry?

Serve it with steamed brown rice, quinoa flatbread, or any bread of your choice for a complete meal.

Final Thoughts

This Cauliflower Potato Curry is not only delicious but also versatile. You can customize it by adding different vegetables or adjusting spices to suit your taste. Give this comforting dish a try—you’ll love how satisfying and wholesome it is!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cauliflower Potato Curry

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• Author: Saphira
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Indulge in the comforting warmth of Cauliflower Potato Curry, a delightful dish bursting with aromatic spices and wholesome ingredients. Perfect for a weeknight dinner or special gatherings, this vegan, gluten-free recipe is not only easy to make using either an Instant Pot or stovetop but also incredibly nutritious. Packed with cauliflower, potatoes, and plenty of flavor from coconut milk and spices, this curry will have everyone running to the table. Enjoy it with steamed brown rice or flatbread for a complete meal that’s sure to satisfy!

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Ingredients

Scale 1x2x3x

• 1 cup yellow onion, diced
• 1 carrot, cut into matchsticks
• 1 small serrano pepper, diced
• 2 tablespoons minced garlic
• 2 teaspoons fresh ginger, minced
• 14.5 oz can petite diced tomatoes (pureed)
• 1 lb cauliflower florets
• 4 cups unpeeled potatoes, cubed
• ½ cup vegetable broth
• 1 teaspoon curry powder
• 1 cup lite coconut milk
• 1¼ cup frozen peas

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Instructions

1. Prepare all ingredients and mix spices in a small bowl.
2. In an Instant Pot or Dutch oven over medium heat, sauté onion, carrot, and serrano pepper for 3-5 minutes until softened.
3. Add garlic, ginger, and spice mixture; sauté for an additional minute.
4. Stir in cauliflower florets and cubed potatoes; sauté for one minute.
5. For Instant Pot: Add remaining ingredients except coconut milk and peas. Set to Manual Pressure High for 5 minutes; let sit for 4 minutes before Quick Release.
6. For stovetop: Cover and simmer on low heat for about 20-30 minutes until tender.
7. Once cooked, stir in coconut milk and peas. Adjust seasoning as desired.
8. Serve hot with brown rice or flatbread.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Stovetop/Pressure Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 5g
• Sodium: 600mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg