5 from 2 votes
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
Vegan Cauliflower Curry with Potatoes
Prep Time
15 mins
Cook Time
30 mins
Total Time
35 mins
 
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.
Course: Main Course/Curry
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 10 servings
Calories: 104 kcal
Author: Vaishali
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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe 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 Facts
Vegan Cauliflower Curry with Potatoes
Amount Per Serving
Calories 104 Calories from Fat 7
% Daily Value*
Total Fat 0.8g 1%
Potassium 708mg 20%
Total Carbohydrates 22.1g 7%
Dietary Fiber 4.7g 19%
Sugars 3.9g
Protein 3.9g 8%
Calcium 3%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.