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.
Servings: 10 servings
Calories: 104kcal
Ingredients
- 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
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. 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.
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