Cauliflower Potato Curry with Coconut Milk

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This vegan cauliflower potato curry with coconut milk is creamy, fragrant and simple to make. You’ve in all probability already received many of the substances in your kitchen, so it makes this recipe all of the extra approachable!

Constructing on fundamental Indian cooking ideas, I’ve discovered a factor or two by way of creating curries. I completely love Indian meals and have taken it upon myself to attempt to be taught as a lot as I can. Although I’ve shared fairly a couple of recipes with you till now, there are loads extra to come back!

This curry is a wedding between a easy curry base and aloo gobi. Aloo gobi actually means “potato cauliflower”. I really like a pleasant wealthy gravy with the addition of greens and vegan proteins like tofu. My vegan matar paneer with tofu is the right instance!

I initially posted the same recipe to this one again in 2015, and it wanted a little bit of a facelift. So, here’s a lovely recreation with some tweaks that makes the flavours deeper, brisker and richer.

All of the spices utilized in a lot of them present a variety of well being advantages, and so they all assist to help your immunity. On this one, particularly, the garlic, ginger, cinnamon and turmeric are all nice for serving to struggle colds in winter and are anti-inflammatories.

I adore it when the substances I exploit in my cooking have a mess of well being advantages!

Some tricks to make this cauliflower potato curry

That will help you get the very best outcomes with this dish, listed here are some ideas:

The explanation the curry takes some time to prepare dinner on the finish there may be as a result of potatoes take longer to prepare dinner in an acidic sauce like a tomato sauce. They maintain their form effectively however want extra time to prepare dinner. For those who’d like to hurry this up, you may par-boil them first after which add to the curry. You’ll be capable of cut back the cooking time by about 10-15 minutes. Take into account although that the cauliflower might be just a little extra crunchy.
If you wish to preserve this nut-free, you may merely add coconut cream as an alternative of coconut milk and cashew mix to the curry. It gained’t be as thick and creamy, however the flavour will nonetheless be great.
After I make curries, I all the time pre-chop and do all of the prep earlier than the range will get turned on. Issues can simply burn in case you’re attempting to multitask when substances get added rapidly to the pan. Belief me, I do know…burnt onions, garlic and spices anybody? Not that good!
The primary distinction right here would be the type of curry powder that you just use. Some are just a little sweeter than others, and a few have a bolder spice profile. No matter one you employ, it is going to be great, I promise you.

What to serve with this vegan cauliflower potato curry

This dish serves superbly with a aspect of:

Rice (white or brown)
Naan
Roti
Chapati
A recent salad
Pickled greens
Or in case you love spicy meals, some recent purple chillies or sriracha

What kitchen instruments you’ll have to make this curry

Right here’s an inventory of kitchen instruments required to make this potato cauliflower curry.

Sharp chef’s knife
Blender
Chopping board
Skillet or wider pot with lid
Wood mixing spoon
High-quality/Microplane grater for recent ginger
Peeler for potatoes
Measuring cups and spoons

The potatoes and cauliflower are the right greens to take in all of the deliciousness within the wealthy, masala gravy. Naturally gluten-free, this curry may be a superb addition to your weeknight dinners in addition to leftovers for the subsequent day. Actually, this dish will get higher with age. All of the flavours deepen and infuse much more in a single day.

For those who haven’t observed, I’ve a couple of Indian impressed recipes on The Minimalist Vegan, and there are loads extra to come back! So in case you love these recipes, please let me know what you’d prefer to see subsequent.

Love Indian meals? Some extra scrumptious recipes

Creamy Pink Lentil Curry
Matar Paneer with Tofu
Dal Makhani (Black Lentil Dal)
Palak Paneer with Candy Potato
Roasted Curried Cauliflower with Coconut Rice

For those who do this recipe, let me know! Would love so that you can go away a remark and score beneath. If you wish to go that additional mile, tag us on Instagram or share your photograph of the recipe on Pinterest.

Components

2 tbsp coconut oil or impartial oil (I used rice bran oil)
1 onion, diced
three cloves garlic, minced
1-inch piece ginger, finely grated
1 tsp garam masala
2 tsp curry powder
¼ – ½ tsp chilli powder (relying on how spicy you prefer it and in case you’re curry powder has chilli in it)
1 can (400g) diced tomatoes
1-1 ½ tsp good-quality salt
four potatoes (400g), peeled and chopped into bite-sized items
1 can (400ml) unsweetened coconut milk
½ cup (70g) uncooked cashews*
1 small head (500g) of cauliflower, reduce into bite-sized florets
Coriander (cilantro) for garnish

Directions

In a big skillet on medium-high warmth, add the oil to warmth.
As soon as scorching, add the onion and sauté for a couple of minutes till it simply begins to brown just a little.
Add within the garlic and ginger sautéing for an additional minute.
Add within the garam masala, curry, and chilli powders mixing effectively for a minute. Do not overcook right here as you do not wish to burn the spices.
Add within the canned tomato, 1/2 cup of water that you would be able to add to the can from the tomatoes, and 1 tsp of salt. Stir and let simmer for five minutes.
Add within the potatoes and cut back warmth to medium and prepare dinner for 10 minutes stirring sometimes.
Whereas the potatoes prepare dinner, place the cashews and coconut milk in a high-speed blender and mix till clean. Put aside.
After 10 minutes, add within the cauliflower and stir effectively to coat it within the tomato gravy. Place lid on the skillet and prepare dinner for five minutes.
Add within the blended cashew coconut mix to the pan. Give the curry stir and prepare dinner till the potatoes are finished. This may take round 25 minutes. For those who discover that the curry is turning into too thick and sticks to the pan just a little, add a splash of water.
Alter seasoning to style.
Garnish with coriander and serve together with your favorite sides.

Notes

* For those who’re blender cannot mix uncooked cashews to a clean consistency, soak them in boiling water for 10 minutes to melt them earlier than mixing. Make certain to empty the soaking water earlier than including to the blender.