Description
A delightful and comforting dish that combines tender cauliflower and fluffy potatoes in a rich, aromatic sauce with hints of coconut milk and spices.
Ingredients
Scale
- 1 cup yellow onion, small dice
- 1 carrot, cut into matchsticks
- 1 small serrano pepper or jalapeño pepper, seeded, small dice
- 2 tablespoons minced garlic
- 2 teaspoons fresh minced ginger
- 1 (14.5 oz.) can petite diced tomatoes (pureed)
- 1 lb. cauliflower florets (about 4 cups)
- 4 cups unpeeled potatoes, cut into small cubes
- ½ cup vegetable broth
- ½ cup water (or broth)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dried minced onion flakes
- 1 tablespoon + 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt (+/-)
- Pinch to ¼ teaspoon cayenne pepper (+/-)
- 1 cup lite coconut milk (from can)
- 1 ¼ cup frozen peas
- Steamed brown rice
- Chopped fresh cilantro
- WFPB Flatbread or Quinoa Flatbread
Instructions
- Prepare ingredients by washing and chopping all the vegetables for smoother cooking process.
- Sauté onions, carrots, and peppers over medium heat until softened, about 5-7 minutes.
- Add garlic, ginger, and spice mixture; sauté briefly for flavor enhancement.
- Combine cauliflower and potatoes, stirring well to coat with spices.
- Pour in vegetable broth and water; set the Instant Pot to Manual Pressure High for 5 minutes or simmer in a Dutch oven until tender.
- Perform a quick release of steam if using an Instant Pot.
- Finish by stirring in coconut milk and frozen peas. Taste and adjust seasoning before serving.
Notes
Garnish with fresh cilantro before serving. This curry is vegan, gluten-free, and can be made ahead of time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg