Description
A hearty and flavorful vegan potato cauliflower curry made with coconut milk, tomatoes, and aromatic spices. Perfect for a cozy weeknight dinner and packed with plant-based nutrients.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
- 500g potatoes, peeled and cubed
- 500g cauliflower, cut into florets
- 400g canned chopped tomatoes
- 400ml canned coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5-7 minutes.
- Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Stir in the cumin, coriander, turmeric, chili powder, and cinnamon, and cook for 1 minute.
- Add the potatoes and cauliflower, and stir to coat with the spices.
- Pour in the chopped tomatoes and coconut milk, and stir to combine.
- Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and accompanied by rice or naan bread.
Notes
- Adjust the spice level to your taste by increasing or reducing the chili powder.
- This curry keeps well in the fridge for up to 3 days and can be frozen.
- You can add peas or spinach for extra greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
