How to Make Flavorful Cauliflower and Potato Curry

Simple Summary

This aromatic Cauliflower and Potato Curry is a comforting vegetarian dish that combines tender vegetables with a rich, spiced tomato-based sauce. It's a perfect balance of flavors and textures that's both satisfying and nutritious.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 large head cauliflower (about 2 lbs), cut into florets
• 2 medium potatoes (about 1 lb), peeled and cubed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon red chili flakes (adjust to taste)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

3. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

4. Add the curry powder, cumin, turmeric, and red chili flakes. Toast the spices for 30 seconds, stirring constantly.

5. Pour in the diced tomatoes with their juices, coconut milk, and vegetable broth. Stir to combine.

6. Add the cauliflower florets and cubed potatoes to the pot. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the vegetables are tender.

7. Remove the lid and continue to simmer for an additional 5-10 minutes to thicken the sauce slightly.

8. Season with salt and pepper to taste.

9. Stir in the chopped cilantro and lime juice just before serving.

10. Serve hot over rice or with naan bread.

Chef's Notes

• For a creamier curry, use full-fat coconut milk. For a lighter version, light coconut milk works well too.
• Adjust the spiciness by increasing or decreasing the amount of red chili flakes.
• You can add other vegetables like carrots, peas, or bell peppers for extra nutrition and color.
• This curry tastes even better the next day, making it great for meal prep. Store in an airtight container in the refrigerator for up to 3 days.
• For a protein boost, add a can of drained and rinsed chickpeas along with the vegetables.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 250-300
• Protein: 6g
• Fiber: 7g
• Vitamin C: 80% of daily value
• Vitamin K: 20% of daily value
• Rich in antioxidants from the spices and vegetables
• Good source of healthy fats from coconut milk

Serving Suggestions

• Serve over steamed basmati rice or with warm naan bread for a complete meal.
• Garnish with additional fresh cilantro and a dollop of plain yogurt for added creaminess.
• Pair with a side of cucumber raita to balance the flavors.
• For a refreshing beverage, serve with a mango lassi or a chilled mint-lime cooler.
• This curry is perfect for weeknight dinners, meal prep, or as a comforting dish for gatherings with friends and family.