Spicy Cauliflower and Potato Curry
Spicy Cauliflower and Potato Curry is a vibrant and flavorful vegan dish that combines the robust flavors of cauliflower and potatoes in a rich and creamy curry. This dish is a delightful choice for those seeking a hearty and spicy plant-based meal.
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cauliflower, cut into florets
- 2 potatoes, peeled and diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder (adjust to your spice preference)
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
- Cooked rice or naan bread, for serving
INSTRUCTIONS
Prepare the Curry:
In a large pot, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the cauliflower florets and diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
Stir in the ground cumin, ground coriander, ground turmeric, chili powder, and salt. Cook for a minute to toast the spices.
Pour in the diced tomatoes (with their juice) and coconut milk. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 20-25 minutes or until the cauliflower and potatoes are tender and the curry has thickened.
Serve Spicy Cauliflower and Potato Curry:
Garnish with fresh cilantro leaves if desired.
Optionally, serve with lemon wedges for an extra burst of flavor.
Serve hot over cooked rice or with naan bread for a satisfying and flavorful vegan spicy cauliflower and potato curry.
TIPS
- Customize the curry with your preferred level of spiciness by varying the amount of chili powder or using fresh green chilies.
- You can add other vegetables like peas or bell peppers for extra color and flavor.
- If you like a creamier curry, stir in a bit more coconut milk or vegan cream toward the end of cooking.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 30-35g
- Protein: 5-7g
- Fat: 15-18g
- Fiber: 6-8g
