Description
This Delicious Golden Cauliflower and Potato Curry is a rich, flavorful vegetarian dish that will quickly become a favorite in your kitchen. The tender cauliflower and hearty potatoes are cooked in a fragrant blend of spices and coconut milk, creating a creamy, comforting curry that’s perfect for any occasion. This vegan-friendly curry is naturally gluten-free, making it a great option for various dietary needs. Whether served with steamed rice, naan, or enjoyed on its own, this curry is a warm, satisfying meal bursting with flavor and nutrients.
Ingredients
Scale
-
- 1 medium head of cauliflower, cut into florets
- 2 large potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground cinnamon
- 1/4 tsp chili powder (adjust for spice level)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 2 tbsp olive oil (or coconut oil)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- 1 tbsp lime juice (optional)
- For Serving:
- Steamed basmati rice or naan bread
Instructions
- Prepare the Ingredients:
- Heat olive oil (or coconut oil) in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden.
- Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the Spices:
- Stir in the turmeric, cumin, coriander, garam masala, cinnamon, and chili powder. Cook for 1-2 minutes, allowing the spices to bloom and become fragrant.
- Cook the Vegetables:
- Add the diced potatoes and cauliflower florets to the pot, stirring to coat them with the spices. Let them cook for 5 minutes, stirring occasionally.
- Simmer the Curry:
- Pour in the coconut milk, vegetable broth, and tomato paste. Stir well to combine. Bring the mixture to a gentle simmer and cook for 20-25 minutes, or until the potatoes and cauliflower are tender and the curry has thickened slightly.
- Final Touches:
- Season with salt and pepper to taste. Stir in the lime juice (if using) and garnish with fresh cilantro before serving.
- Serve:
- Serve the Golden Cauliflower and Potato Curry hot with steamed basmati rice or naan bread for a complete meal.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. This curry also freezes well for up to 3 months.
- Add-ins: Feel free to add other vegetables like peas, carrots, or bell peppers for additional color and nutrition.
- Spice Adjustments: For a spicier curry, add more chili powder or a diced green chili when cooking the onions and garlic.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course