Description
A delightful vegan-friendly dish featuring tender potatoes and cauliflower in a rich, creamy coconut sauce infused with warm spices.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 large potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
- 2 tablespoons oil
Instructions
- Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant.
- Stir in the tomatoes and cook until softened.
- Add the curry powder and cumin, cooking for another minute. Then, add the diced potatoes and cauliflower florets, stirring to coat in the spices.
- Pour in the coconut milk and bring to a simmer. Cover and cook for 20-25 minutes, or until the potatoes and cauliflower are tender. Season with salt and garnish with fresh cilantro before serving.
Notes
Serve over rice or with naan. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg