Spicy Cauliflower and Potato Curry

 5/5

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.