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Cauliflower Potato Curry

Cauliflower Potato Curry

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Indulge in the warmth and comfort of Cauliflower Potato Curry, a delightful dish that brings together the rich flavors of aromatic spices and wholesome vegetables. With both Instant Pot and stovetop options, this recipe is not only quick—ready in just 19 minutes—but also incredibly versatile. Perfect for busy weeknights or as a nourishing family meal, this curry features cauliflower and potatoes simmered in creamy coconut milk, creating a soul-warming bowl that everyone will love. Packed with nutrition and free from oils and gluten, it’s an ideal choice for those seeking healthy plant-based dishes.

Ingredients

Scale
  • 1 cup yellow onion, small dice
  • 1 carrot, cut into matchsticks
  • 1 small serrano pepper or jalapeño pepper, seeded, small dice
  • 2 Tablespoons minced garlic
  • 2 teaspoons fresh minced ginger
  • 1 can petite diced tomatoes (pureed)
  • 1 lb. cauliflower florets (about 4 cups)
  • 4 cups unpeeled potatoes, cut into small cubes
  • ½ cup vegetable broth
  • ½ cup water (or broth)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • 1 Tablespoon + 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt (+/-)
  • Pinch to ¼ teaspoon cayenne pepper (+/-)
  • 1 cup lite coconut milk (from can)
  • 1 ¼ cup frozen peas

Instructions

  1. Prepare the spice mix by combining garlic powder, onion powder, minced onion flakes, curry powder, garam masala, sea salt, and cayenne pepper in a bowl.
  2. Dice onion and carrot; prepare serrano pepper, garlic, and ginger.
  3. Sauté onion, carrot, and serrano pepper in the Instant Pot on high for about 3-5 minutes.
  4. Add garlic, ginger, and spice mix; sauté for an additional minute.
  5. Stir in cauliflower and potatoes; sauté briefly to coat.
  6. Add remaining ingredients except coconut milk and peas; pressure cook for 5 minutes.
  7. Stir in coconut milk and peas after releasing pressure before serving.

Nutrition

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