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 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course/Curry
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 104kcal
- 1 large head cauliflower, separated into large florets
- 4 red or yellow potatoes, diced
- 2 medium tomatoes, pureed
- 1 teaspoon avocado oil or any neutral 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 teaspoon cumin seeds
- 2 tablespoon chopped coriander or cilantro, optional
- 1 teaspoon fennel seeds
- ½ teaspoon turmeric
- 2 heaping tsp garam masala
- Salt to taste
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. Stir in the garam masala. 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.
Serve with rice, or with roti or a crusty bread.
You can leave out the potatoes if you wish, or add green peppers.
Calories: 104kcal | Carbohydrates: 22.1g | Protein: 3.9g | Fat: 0.8g | Potassium: 708mg | Fiber: 4.7g | Sugar: 3.9g | Calcium: 30mg | Iron: 1.4mg