This Cauliflower Curry with Potatoes is a beautiful way to showcase this versatile Fall vegetable. Indian spices add depth and flavor, and tons of deliciousness. Serve with rice, roti or bread. A vegan, soy-free, gluten-free and nut-free recipe. #vegan #soyfree #nutfree #glutenfree #cauliflower #indian #curry HolyCowVegan.net
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5 from 2 votes

Vegan Cauliflower Curry with Potatoes

This Cauliflower Curry with Potatoes is a beautiful way to showcase this versatile Fall vegetable. Indian spices add depth and flavor, and tons of deliciousness. Serve with rice, roti or bread. A vegan, soy-free, gluten-free and nut-free recipe.
Prep Time15 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course/Curry
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 10 servings
Calories: 104kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 1 large head cauliflower, separated into large florets
  • 4 red or yellow potatoes, diced
  • 2 medium tomatoes, pureed
  • 1 tsp vegetable oil
  • 1 medium onion, finely diced
  • 3 cloves garlic
  • 1-inch piece ginger, chopped
  • 1-2 bird's eye or jalapeno or other green pepper, chopped (use per your taste, and deseed for less heat)
  • 1 tsp cumin seeds
  • 2 tbsp chopped coriander or cilantro, optional
  • 1 tsp fennel seeds
  • 1/2 tsp turmeric
  • 2 heaping tsp garam masala
  • Salt to taste

Instructions

  • Place the garlic, ginger, cumin seeds and green peppers in a mortar and pestle, or in a food processor, and crush to a coarse paste.
  • Bring a large pot of salted water to a boil. Add the cauliflower florets, bring back to a boil, cover, and cook five minutes. Drain the cauliflower immediately, separate into smaller florets when cool enough to handle, and set aside.
  • Make sure the pot is dry, then add the oil and heat. Add the ginger-garlic paste, saute for 30 seconds, then add the fennel seeds and coriander along with the onions. Continue to saute for about five minutes or until the onion is translucent.
  • Add the potatoes along with the tomatoes and turmeric, stir to mix, cover the pot and let it all cook about 10 minutes or until the tomato turns a few shades darker and the potatoes are almost cooked.
  • Add the cauliflower along with 2 cups of vegetable stock or water. Bring to a boil, cover the pot, and continue cooking another 10 minutes, stirring once or twice. Use more liquid if you want a saucy preparation.
  • Check salt and turn off the heat once the potatoes are cooked. The cauliflower should be fork-tender but not mushy. Garnish, if you wish, with some chopped scallions or more cilantro.

Notes

Serve with rice, or with roti or a crusty bread.
You can leave out the potatoes if you wish, or add green peppers.

Nutrition

Calories: 104kcal | Carbohydrates: 22.1g | Protein: 3.9g | Fat: 0.8g | Potassium: 708mg | Fiber: 4.7g | Sugar: 3.9g | Calcium: 30mg | Iron: 1.4mg