Description
Cauliflower Potato Curry is a delightful vegetarian dish that combines tender cauliflower and creamy Yukon Gold potatoes simmered in a fragrant coconut milk sauce. Infused with aromatic spices, this curry offers rich flavors and comforting warmth, making it perfect for cozy dinners or gatherings. Serve it with warm naan or fluffy rice to elevate your culinary experience.
Ingredients
Scale
- 4 cups cauliflower florets
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 can (14 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 cups spinach or kale (optional)
Instructions
- Wash and chop the cauliflower into florets and dice the potatoes.
- In a large pot over medium heat, add oil and sauté onions until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant.
- Stir in curry powder for about a minute to release its aroma.
- Add cauliflower and potatoes, stirring to coat them with spices.
- Pour in coconut milk and vegetable broth; gently simmer for about 10 minutes until vegetables are tender.
- If using, add spinach or kale and let it wilt before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg