By Joao Nsita As featured on That Love Podcast
At That Love Podcast, we talk a lot about the importance of food in relationships—it brings us together, warms our souls, and shows love in the most delicious way. This Cauliflower Potato Curry does just that! Whether you're preparing a meal for your partner or a family dinner, this dish is a heartwarming bowl of flavor and comfort that everyone will be reaching for.
Packed with aromatic spices, tender cauliflower, and hearty potatoes, this curry is a wonderful plant-based, oil-free, and gluten-free recipe that comes together in under 30 minutes with the Instant Pot or on the stovetop. It’s perfect for a cozy night in, or when you want to show some extra love to your loved ones through food.
Why You'll Love This Cauliflower Potato Curry:
Vegan & Plant-Based: Wholesome ingredients that nourish and satisfy.
Quick & Easy: Ready in less than 30 minutes using an Instant Pot.
Versatile Cooking Methods: Can be made on the stovetop or Instant Pot with ease.
Comforting & Flavorful: Filled with warming spices like curry powder and garam masala.
Family-Friendly: Even those who aren’t fans of curry will love this mild yet flavorful dish.
Pair this curry with your favorite steamed brown rice, flatbread, or quinoa for a complete, satisfying meal. If you want to elevate the flavors further, sprinkle some chopped fresh cilantro on top for a burst of freshness.
Ingredients:
1 cup yellow onion, small dice
1 carrot, cut into matchsticks
1 serrano pepper or jalapeño, small dice (seeded)
2 tablespoons minced garlic
2 teaspoons minced fresh ginger
1 (14.5 oz) can petite diced tomatoes, pureed
1 lb cauliflower florets (about 4 cups)
4 cups potatoes, small cubes (unpeeled)
½ cup vegetable broth
½ cup water
1 cup lite coconut milk
1¼ cup frozen peas
Spice/Herb Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons dried onion flakes
1 tablespoon + 1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon sea salt
¼ teaspoon cayenne pepper (optional for heat)
Cooking Instructions:
Instant Pot Method:
Sauté: Set the Instant Pot to “Sauté” mode. Add diced onions, carrots, and serrano pepper. Sauté for 3-5 minutes until softened.
Add Spices & Veggies: Add garlic, ginger, and Spice/Herb mix, and sauté for 1 minute. Stir in cauliflower and potatoes.
Cook Under Pressure: Add broth, water, and pureed tomatoes. Cancel sauté mode and pressure cook on high for 5 minutes. Let sit for 4 minutes, then quick-release the pressure.
Finish: Stir in coconut milk and peas. Let the flavors meld for a few minutes, and adjust seasonings as needed. Serve with your favorite rice and garnish with cilantro.
Stovetop Method:
Sauté: In a large pot, sauté onions, carrots, and serrano pepper for 3-5 minutes.
Add Spices & Veggies: Add garlic, ginger, and the Spice/Herb mix. Stir in cauliflower and potatoes and cook for another minute.
Simmer: Add broth, water, and pureed tomatoes. Cover and simmer for 20-30 minutes until vegetables are tender.
Finish: Stir in coconut milk and peas, allowing flavors to meld for a few minutes. Serve with rice or flatbread.
FAQs:
Can I use other vegetables?Yes! You can swap out or add veggies like spinach, green beans, or bell peppers.
Is this recipe gluten-free?Yes, this dish is naturally gluten-free as long as the broth used is gluten-free.
Can I make this curry spicier?Absolutely! You can add more cayenne pepper or use a hotter variety of curry powder to increase the heat.
Can I substitute coconut milk?If you’re avoiding coconut, substitute with almond or oat milk for a creamy texture.
How long does it take to cook on the stovetop?It takes about 20-30 minutes to simmer on the stovetop until the potatoes and cauliflower are tender.
What can I serve this curry with?It pairs perfectly with steamed brown rice, quinoa, or flatbread. Chopped cilantro on top adds freshness.
Can I store leftovers?Yes! Store in an airtight container in the fridge for up to 5 days. Reheat on the stove with a splash of broth to maintain texture.
Can I freeze this curry?Yes, this curry freezes well. Freeze in portions and thaw overnight in the fridge before reheating.
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