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!
Ingredients
Scale
- 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
Instructions
- Prepare all ingredients and mix spices in a small bowl.
- In an Instant Pot or Dutch oven over medium heat, sauté onion, carrot, and serrano pepper for 3-5 minutes until softened.
- Add garlic, ginger, and spice mixture; sauté for an additional minute.
- Stir in cauliflower florets and cubed potatoes; sauté for one minute.
- 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.
- For stovetop: Cover and simmer on low heat for about 20-30 minutes until tender.
- Once cooked, stir in coconut milk and peas. Adjust seasoning as desired.
- 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