Cauliflower Potato Curry
Cauliflower Potato Curry is a delightful, heartwarming dish that combines the comforting flavors of cauliflower and potatoes with aromatic spices. Perfect for a quick weeknight dinner, this recipe can be easily prepared using an Instant Pot or stovetop method. Packed with nutritious vegetables, it offers a satisfying meal that’s both vegan and gluten-free. The rich coconut milk adds creaminess while the spices create a flavor explosion that will have everyone rushing to the dinner table. Whether served as a main dish or alongside rice and flatbread, this curry is sure to become a family favorite. Get ready to savor every bite of this deliciously wholesome dish!
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 cup yellow onion
- 1 carrot
- 1 small serrano pepper
- 2 tablespoons minced garlic
- 2 teaspoons fresh ginger
- 14.5 oz can petite diced tomatoes (pureed)
- 1 lb cauliflower florets
- 4 cups unpeeled potatoes, cubed
- ½ cup vegetable broth
- 1 cup lite coconut milk
- 1¼ cup frozen peas
Instructions
- Prepare your spices by mixing them in a small bowl.
- Chop all vegetables and set aside.
- In an Instant Pot, sauté onion, carrot, and serrano pepper for 3–5 minutes until softened.
- Add garlic, ginger, and spice mix; sauté for an additional minute.
- Stir in cauliflower florets and potatoes for one minute to coat with seasoning.
- Add remaining ingredients except coconut milk and peas; set Instant Pot to Manual Pressure High for 5 minutes.
- After cooking, release pressure, then stir in coconut milk and peas before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://fastyumrecipe.com/cauliflower-potato-curry/