Go Back

Cauliflower Potato Curry

A comforting and vibrant vegan curry made with cauliflower, potatoes, and aromatic spices, enveloped in a creamy coconut sauce. Perfect for busy weeknights or cozy weekends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup yellow onion, small dice
  • 1 carrot, cut into matchsticks
  • 1 small serrano pepper or jalapeño pepper, seeded, small dice
  • 1 lb. cauliflower florets (about 4 cups)
  • 4 cups unpeeled potatoes, cut into small cubes
  • 1.25 cups frozen peas
Liquids
  • 1 14.5 oz. can petite diced tomatoes (pureed)
  • 0.5 cup vegetable broth
  • 0.5 cup water (or broth)
  • 1 cup lite coconut milk (from can)
Spices
  • 2 Tablespoons minced garlic
  • 2 teaspoons fresh minced ginger
  • 1 Tablespoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt (+/-)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • 0.25 teaspoon cayenne pepper (+/-) adjust to taste

Method
 

Preparation
  1. Prepare your spice mix by combining all spices in a small bowl.
  2. Chop the vegetables into uniform pieces for even cooking.
Cooking
  1. In the Instant Pot on Sauté mode, cook onion, carrot, and serrano pepper for 3-5 minutes until softened.
  2. Add the garlic, ginger, and spice mix; sauté for another minute.
  3. Stir in cauliflower and potatoes; sauté briefly before adding remaining ingredients except coconut milk and peas.
  4. Set to Manual Pressure High for 5 minutes. After cooking, let it sit for 4 minutes before Quick Release.
  5. Stir in coconut milk and peas before serving.

Notes

Serve over steamed brown rice or alongside WFPB flatbread. Add chopped cilantro for extra flavor and color. Tips: Prep ahead by chopping veggies and adjust cayenne for spice preference.