Vegan Potato and Cauliflower Curry

Hi guys! I thought I’d spend this Thursday sharing this recipe for my Vegan Potato and Cauliflower Curry. A recipe that I’ve been frequenting since the weather has cooled. Nothing says bring-on-the-fall-vibes like a warm bowl of curry.

This is a delicious one-pot dish that you can make throughout the week. It’s easy and fuss-free, and will have you feeling so cozy and satiated.

I really like this recipe because it perfectly combines light and hearty. The potatoes in this curry dish makes it feel so comforting and wholesome. And the addition of cauliflower is the perfect veg to pair, as it doesn’t over starch the dish. Keeping it more on the lighter side.

The veg in this dish are pretty basic. Some potatoes, some cauliflower a few cherry tomatoes and that’s all you need. You can probably guess what makes this dish so satiating? The spices! I freaking love the fact that curries are so flavourful and well spiced. That vivid orange hue comes from the turmeric, which is the leading spice in this dish. Then, I’ve added some cumin, harissa, and freshly grated ginger. It’s clear that we are not skimping on the spice in this dish. But fear not, none of these ingredients make for an over-flavoured dish, or one that is too spicy (i.e. hot) to handle. What will make this dish spicy (hot) is the cayenne. Since spicy is really based on preference I’ve recommended in the directions below to use as much or little as you like. Typically I like somewhere between 1/4-1/2 tsp.

What stops this dish from being over-spiced is the coconut milk. It rounds the flavours and takes away the powerful punch. You won’t believe the difference a few splashes can make to softening some of that spice. Another key ingredient that I love is lemon juice, which is often forgotten. It really helps to brighten a sauce and gives it a bit of freshness. The end result is a perfectly spiced curry that even your kids will want seconds of. In fact, my mum isn’t a big spicy food fan and she’s enjoyed this dish on more than one occasion.

I like to serve this Vegan Potato and Cauliflower Curry on brown rice, or you could serve with pita or naan bread. Personally, I find there is nothing better for a curry dish than some rice! I also really like cauliflower rice with my curries, but given this specific curry dish already has heaps of cauliflower in it, it seemed a bit overkill.

I want to stress again just how perfect this dish is to make mid-week. It’s so quick and fuss-free. They don’t call it curry in a hurry for nothing. You can leave it warming on the stove top for ages until you’re ready to eat, and it’s all made in one pot – so clean up is minimal. I like to make a big pot of this and have it for lunch for a few days following. It also freezes really well if you wanted to save it for another time. Simply reheat in the microwave or stovetop before eating and it tastes just as good as it did Day 1.

I do hope that you’ll give this easy Vegan Potato and Cauliflower Curry recipe a try.  And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

Lots of love,

Hannah

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5 from 1 vote

Vegan Potato and Cauliflower Curry

An easy one-pot vegan curry with potato, cauliflower and red lentils. Perfect to make during the busy weeks, and makes for great next day leftovers.

Category Main Dish

Cuisine Middle Eastern, vegan, vegetarian

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 people

Author Hannah Sunderani

Ingredients

• 1 white onion diced
• 3 cloves garlic finely chopped
• 1 tsp coconut oil
• pinch sea salt
• 4 white potatoes medium, cubed
• 1/2 cauliflower chopped
• 10-12 cherry tomatoes
• 3 cups vegetable stock or water
• 2 tbsp tomato paste
• 1 1/2 tsp turmeric
• 1 1/2 tsp cumin
• 1 inch fresh ginger peeled and grated
• 1/2 lemon juiced
• 1/4 tsp cayenne pepper or to taste
• 1/2 cup dried red lentils
• 1 can coconut milk
• sea salt and pepper to taste
• fresh cilantro for topping

US Customary - Metric

Instructions

• In a large pot add chopped onion and garlic. Add 1 tsp coconut oil and a pinch sea salt and bring to medium-high heat. Cook onion and garlic stirring occasionally until onion turns translucent, approx. 10 minutes.
• Add chopped potatoes to the pot and cook until they start to sweat, approx. 10 minutes. Then add cauliflower florets and cherry tomatoes. Pour in vegetable stock. Cover pot and bring to a simmer. Then add tomato paste, turmeric, cumin, freshly grated ginger, and lemon juice.
• Pour in red lentils and simmer curry on medium-low heat for 15-20 minutes, or until lentils and veg are cooked and curry has thickened. Lastly, pour in coconut milk and stir to combine.
• Add cayenne pepper, sea salt and pepper to taste. Serve curry with brown rice or naan bread.

Notes

Cutting the veg into small bite-sized pieces will help for faster cooking time.

This dish makes for great next day leftovers and also freezes very well. Store in fridge or freezer in a tightly sealed, freezer-proof container.

Nutrition

Calories: 294kcal | Carbohydrates: 35g | Protein: 10g | Fat: 15g | Saturated Fat: 13g | Sodium: 553mg | Potassium: 1077mg | Fiber: 10g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 52mg | Calcium: 83mg | Iron: 8mg

Approvals

 

Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE