Why You’ll Love Vegan Potato & Cauliflower Curry Recipe

It’s simple and straightforward: just chop, sauté, add spices and liquids, then simmer.
The combination of potatoes and cauliflower gives filling texture with a light feel.
Coconut milk and tomatoes create a rich, creamy sauce without dairy.
You can make a large batch and enjoy it for several meals — great for meal‑prep.
The spice level is mild by default, and you can easily adjust heat (for example with cayenne) to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

some oil for frying
1 large onion, diced
2 small carrots, cubed
1 red bell pepper, cubed
3‑4 garlic cloves, finely chopped
1 small piece of ginger, grated
17.6 oz (500 g) new potatoes, cut into bite‑size pieces
1 small cauliflower, cut into small florets
1 tbsp mild curry powder
1 tsp garam masala
½ tsp cayenne pepper
salt and pepper, to taste
2 cups (480 ml) vegetable broth
1½ cups (360 ml) water
1 can (14 oz/400 g) chunky tomatoes
1 can (14 oz/400 g) coconut milk
some fresh cilantro (coriander), chopped for garnish

Directions

Prepare the vegetables: peel and dice the onion and garlic; wash, dry and cube the carrots; wash, dry, seed and cube the red bell pepper; peel and grate the ginger; wash and dry the potatoes (no need to peel) and cut into bite‑size pieces; clean the cauliflower and cut into small florets. Set all aside.
In a large pot or Dutch oven, heat some oil. Add the diced onion and sauté until soft and glossy (about 2‑3 minutes). Add the cubed carrots, bell pepper, garlic and grated ginger. Cook for about 3‑4 minutes, stirring often so nothing sticks or burns. Then add the potatoes and cauliflower, mixing to combine, and cook for another 1‑2 minutes.
Add the spices: curry powder, garam masala, cayenne pepper, salt and pepper. Stir and cook for about 1‑2 minutes to release the aromas.
Pour in the vegetable broth, water, chunky tomatoes and coconut milk. Stir well, bring to a boil, then reduce the heat and let the curry simmer for about 25‑30 minutes, until the potatoes and cauliflower are tender but not mushy.
If the curry seems too thin, remove a small portion (with some of the potatoes and cauliflower), puree it (using an immersion blender or regular blender) and stir it back into the pot — this will give the sauce a creamier consistency.
Garnish with freshly chopped cilantro. Serve the curry hot, with cooked rice and/or flatbread or naan.

Servings and timing

Serves: 4‑5 people.
Prep time: ~10 minutes.
Cook time: ~30 minutes.
Total time: ~40 minutes.

Variations

Swap the new potatoes for sweet potatoes or regular potatoes cut into chunks.
Replace or supplement the cauliflower with other vegetables like green beans, peas or spinach added near the end.
For extra protein, stir in chickpeas or lentils when adding the tomatoes and coconut milk.
Use a hot curry powder or additional chili to increase the heat.
For a lighter version, substitute half the coconut milk with light coconut milk or plant‑based yogurt added just before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To reheat, gently warm on the stove over medium heat, stirring occasionally; you may need to add a splash of water or broth if the sauce has thickened.
This curry also freezes well — let it cool completely, transfer to freezer‑safe containers, and freeze for up to 2‑3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of potatoes should I use?

Use firm or waxy potatoes that hold their shape when cooked. New potatoes are great, but you can also use regular potatoes—just ensure they are cut into bite‑size pieces.

Can I make this recipe gluten‑free?

Yes — all the ingredients listed are naturally gluten‑free. Just check that your curry powder and vegetable broth are certified gluten‑free if you are avoiding gluten.

Is this curry very spicy?

No — by default this recipe uses mild curry powder and just ½ tsp cayenne pepper, so it’s gently spiced. You can increase the cayenne or add chili flakes if you prefer more heat.

Can I use frozen cauliflower?

Yes, you can substitute frozen cauliflower florets. If they are frozen, add them a little later in the cooking process so they don’t overcook and become too soft.

What to serve with this curry?

This curry pairs well with steamed basmati or jasmine rice, quinoa, or warm flatbread/naan. You can also serve a side of steamed greens or a simple salad.

Can I reduce the coconut milk?

Yes — if you prefer a lighter version, you can reduce the coconut milk quantity or substitute half with unsweetened plant‑based yogurt added at the end of cooking (off the heat) to avoid curdling.

How do I store leftovers?

Let the curry cool to room temperature, transfer to an airtight container, and refrigerate for 3‑4 days. For longer storage, freeze for up to 2‑3 months.

Will the potatoes and cauliflower overcook if I leave it on the heat too long?

Yes — while you want them tender, if you simmer too long they may become mushy. Check after about 25 minutes and decide whether the veggies are done or the sauce needs to be thickened.

Can I make this ahead of time?

Absolutely — this curry tastes even better the next day because the flavors have time to meld. Prepare it, cool, refrigerate overnight, and reheat when ready to serve.

Can I adjust flavour after cooking?

Yes — after cooking you can stir in more salt, pepper, or a squeeze of lime/lemon juice for brightness. You can also add more chopped cilantro or fresh herbs before serving.

Conclusion

This vegan potato and cauliflower curry is a versatile, comforting and flavour‑packed dish that works beautifully for dinner any night of the week. It’s easy to make, filling yet light, and delicious reheated—perfect for meal‑prep or sharing with friends and family. Enjoy the creamy sauce, the warming spices, and how effortlessly it comes together.