Description
This Savory Cauliflower Potato Curry is a comforting and flavorful plant-based meal perfect for warming up any day. Combining tender cauliflower and potatoes with a rich blend of aromatic spices, pureed tomatoes, and creamy lite coconut milk, this curry is both hearty and nutritious. Ideal for serving with steamed brown rice and flatbread, it offers a satisfying and wholesome dining experience that’s easy to prepare in just 30 minutes using an Instant Pot or Dutch oven.
Ingredients
Scale
Vegetables and Aromatics
- 1 small Yellow onion (diced)
- 1 medium Carrot (cut into matchsticks)
- 1 medium Serrano or jalapeño pepper (seeded and diced)
- 3 cloves Minced garlic
- 1 tablespoon Fresh minced ginger
- 4 cups Cauliflower florets
- 2 medium Unpeeled potatoes (cubed)
- 1 cup Petite diced tomatoes (pureed)
- 1 cup Frozen peas (add at the end)
Liquids
- 2 cups Vegetable broth
- 1 cup Water (can substitute for broth)
- 1 cup Lite coconut milk
Spices and Seasonings
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried minced onion flakes
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Sea salt (to taste)
- 1/4 teaspoon Cayenne pepper (to taste)
To Serve
- 2 cups Steamed brown rice
- 1/4 cup Chopped fresh cilantro (for garnish)
- 4 pieces WFPB or Quinoa Flatbread
Instructions
- Prepare Veggies: Begin by dicing the yellow onion, cutting the carrot into matchsticks, mincing the garlic and ginger, and seeding and dicing the serrano or jalapeño pepper. This prepares all the fresh ingredients needed for the curry’s base.
- Sauté Aromatics: Heat your Instant Pot or Dutch oven over medium heat. Add the diced onions, carrot matchsticks, and diced pepper, and sauté until softened and fragrant, about 5 minutes. This step builds the flavor foundation for the curry.
- Add Spices: Toss in the minced garlic, fresh ginger, garlic powder, onion powder, and dried minced onion flakes. Stir briefly to combine, allowing the spices and aromatics to release their essential oils and aromas.
- Mix in Veggies: Gently incorporate the cauliflower florets and cubed potatoes into the pot, stirring to coat them evenly with the sautéed spice and vegetable mixture.
- Cook the Curry: Pour in the vegetable broth, water, pureed tomatoes, curry powder, garam masala, sea salt, and cayenne pepper. Stir well to combine all ingredients. Secure the Instant Pot lid and set it to Manual Pressure on High for 5 minutes. This pressure cooking softens the vegetables and blends the flavors beautifully.
- Release Pressure: Carefully perform a quick release to let the steam escape from the Instant Pot. This stops the cooking process quickly, preserving texture and freshness.
- Finish the Dish: Stir in the lite coconut milk and frozen peas, allowing the curry to simmer gently for a couple of minutes until the peas are heated through and the curry is rich and creamy.
- Serve: Spoon the curry over steamed brown rice and garnish with chopped fresh cilantro. Serve with warm WFPB or quinoa flatbread to complete this hearty meal.
Notes
- You can substitute serrano or jalapeño pepper with bell pepper for less heat if preferred.
- Lime juice or a splash of vinegar can be added at the end to brighten the curry flavor.
- Feel free to swap brown rice with quinoa or basmati rice according to your preference.
- To make this curry spicier, increase the cayenne pepper or add extra chopped fresh chilies.
- For a creamier consistency, use full-fat coconut milk instead of lite coconut milk.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
