Description
This Vegan Cauliflower Curry is a delicious and hearty plant-based dish featuring tender cauliflower and potatoes simmered in a rich coconut milk and tomato sauce infused with aromatic Indian spices. Perfectly spiced and creamy, it’s an easy stovetop meal that’s both nutritious and comforting, ideal for a healthy weeknight dinner.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 head cauliflower, cut into florets
- 1 medium potato, peeled and diced
- 1 cup fresh spinach or kale (optional)
- Chopped cilantro for garnish
Spices & Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
Liquids & Oils
- 1 tablespoon coconut oil
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth
Instructions
- Heat the oil: Warm the coconut oil in a large skillet or pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the diced onion and sauté for about 5 minutes until they are softened and translucent, building the flavor base.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute to release their fragrant aroma.
- Bloom the spices: Mix in the curry powder, ground cumin, turmeric, and chili flakes if using. Stir continuously for 30 seconds to toast and bloom the spices, enhancing their flavors.
- Add vegetables: Incorporate the cauliflower florets and diced potato, stirring well to coat all pieces with the spiced mixture.
- Add liquids: Pour in the diced tomatoes, coconut milk, and vegetable broth, combining everything thoroughly.
- Simmer: Bring the mixture to a gentle simmer, cover the pot, and cook for 20 to 25 minutes until the cauliflower and potatoes are tender.
- Add greens: If using, stir in the fresh spinach or kale and cook for an additional 2 to 3 minutes until wilted and integrated.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro and serve hot alongside rice or naan.
Notes
- Add chickpeas for an extra protein boost to make the curry even heartier.
- Swap the potato for sweet potato for a naturally sweeter flavor profile.
- This curry tastes even better the next day as the flavors deepen and meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
