Cauliflower Potato Curry Recipe

I take pride in creating my favorite Cauliflower Potato Curry Recipes by combining crisp cauliflower, tender potatoes, and ripe tomatoes with fragrant elements like garlic, ginger, turmeric, and cumin. This oilfree, plantbased dish brings a delightful mix of hearty veggies and spice that highlights the best of natural ingredients.

I recently stumbled upon this Cauliflower Potato Curry recipe and had to share it with you. It’s an easy dish I made either in the Instant Pot or on the stovetop and it completely blew my mind with its incredible aroma and full, bold flavors.

I started with a head of cauliflower cut into florets, tossed in with cubed potatoes, chopped onion, minced garlic and grated ginger. I then added chopped tomatoes and a splash of water or vegetable broth, letting everything meld together with turmeric, cumin, coriander and a hint of red chilli powder for a little kick.

I rounded things off with a dash of garam masala and a sprinkling of salt. Every spoonful of this dish packed a punch of flavors that reminded me of my favorite curry recipes growing up.

I hope you enjoy making this dish as much as I did its surprisingly vibrant twist on classic vegetable curries.

Why I Like this Recipe

I really love this recipe and here are a few reasons why:

1. I like how easy it is to make. I can just chop up the cauliflower, potatoes, and a bunch of other veggies then toss them all in either my Instant Pot or a regular pot. Sometimes when i’m in a rush, being able to throw everything together without too much hassle makes cooking a lot less stressful.

2. This dish is super flavorful. I love the way the ginger, garlic, and spices mix together with the tomatoes. It might sound simple, but that combo really gives the curry a rich, comforting taste that reminds me of homecooked meals.

3. The recipe is healthy and versatile. I enjoy that it’s vegan, glutenfree, and oilfree which makes me feel good about eating it. Also, if im in the mood for something different, i can easily tweak the amounts of the spices or even add extra veggies without ruining the whole dish.

4. Finally, i appreciate that it’s forgiving and flexible. Whether i’m using the Instant Pot or cooking on the stovetop, i can adjust the liquid amount if needed and nothing ever goes wrong. Even if it doesn’t turn out perfect, i know i can always improvise and still enjoy a warm, delicious meal.

All in all, this Cauliflower Potato Curry is one of my top favorites because its simplicity meets a ton of flavor and healthy vibes that suit my busy lifestyle.

Ingredients

• Cauliflower: Contains fiber, vitamins; it adds a crunchy texture and light flavor to curry.
• Potatoes: Provide carbs for energy and a soft texture that soaks up spiced gravy.
• Tomatoes: Add tangy sweetness, essential vitamins, and a stew-like base for rich flavor.
• Onion: Contributes a savory depth and slight sweetness when it’s browned with spices.
• Garlic: Adds a bold punch and health benefits, like improved immunity and flavor boost.
• Ginger: Brings zingy freshness and soothing properties that settle your stomach real quick.
• Cilantro: Lends a burst of citrus notes and a vibrant finish to the curry.
• Spices: Turmeric, cumin, and chilli add warm, earthy, and spicy layers making the dish unique.

Ingredient Quantities

• 1 head cauliflower, cut into florets (about 4 cups)
• 2 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 inch piece of ginger, grated
• 2 large tomatoes, chopped (or 1 can 14oz diced tomatoes)
• 1/2 cup water or low-sodium vegetable broth (add extra if needed)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp red chilli powder (adjust based on your heat tolerance)
• 1/2 tsp garam masala
• Salt to taste
• Fresh cilantro, chopped (optional garnish)

How to Make this

1. First, cut the cauliflower into florets and peel then cube the potatoes while chopping the onion and mincing the garlic and grating the ginger.

2. In your Instant Pot or stovetop pot, heat a splash of water or low-sodium vegetable broth over medium heat then add the chopped onion, garlic, and ginger.

3. Let the onions soften for about 2 minutes until they look translucent, stirring occasionally so they don’t stick.

4. Toss in the chopped tomatoes (or the canned diced tomatoes) and sprinkle in the turmeric, cumin, coriander, and red chilli powder. Stir it all well together.

5. Now add the cubed potatoes and cauliflower florets to the pot and gently mix so the spices coat all the veggies evenly.

6. Pour in half a cup water or broth over the veggies; if it seems too thick add extra liquid as needed.

7. If using the Instant Pot, secure the lid and set it on high pressure for 4 minutes then do a quick release; if using the stovetop, cover the pot and let it simmer on low heat for around 15-20 minutes until the veggies are tender.

8. After the veggies are tender, stir in the garam masala and season with salt to taste.

9. Give the curry one last stir then let it sit for a minute to blend all the flavors together.

10. Garnish with fresh chopped cilantro if you like before serving warm with rice or your favourite bread.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Vegetable peeler
4. Grater (for the ginger)
5. Measuring spoons and cups
6. Instant Pot or a large pot with a lid
7. Stirring spoon or spatula

FAQ

Cauliflower Potato Curry Recipe Substitutions and Variations

• Cauliflower: If you dont have cauliflower, you could use broccoli florets instead, they cook in a similar way.
• Potatoes: Try using sweet potatoes for a slightly sweeter twist on the dish.
• Onion: Red onions or even shallots can work as a milder alternative if you can’t find regular onions.
• Garlic: If you dont have fresh garlic, a pinch of garlic powder (about 1/4 tsp per clove) will do the job.
• Tomatoes: In a pinch, swap fresh tomatoes with one 14oz can of diced tomatoes for convenience.

Pro Tips

1. Make sure you chop all the veggies into roughly the same size pieces so they cook evenly. Sometimes I end up with some pieces being mushy while others are still underdone if I’m not careful.

2. When you’re frying the onion, garlic, and ginger, don’t overdo it. Let them get soft and a bit fragrant, but be careful not to burn them because that will give a bitter taste to your whole dish.

3. For an extra flavor boost, try toasting the spices in your broth for just a minute before you add the veggies. It really helps to bring out the essences of turmeric, cumin and the other spices.

4. Keep an eye on the liquid amount during cooking. Depending on the size of your cauliflower and potatoes, you might need a little more broth to get that perfect, saucy consistency.