Vegetarian Potato And Cauliflower Curry Recipe

Name: Vegetarian Potato And Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt, divided; 8 small Yukon Gold potatoes, cut in half; 2 cups cauliflower florets, or more to taste; 3 tablespoons water, or as needed; 2 tablespoons curry powder; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper, or to taste; 1 pinch saffron (optional); 2 tablespoons ghee (clarified butter); 1 teaspoon whole cumin seeds; 1 small onion, diced; 1 lemon, juiced; 1 (15 ounce) can garbanzo beans, drained; 1 cup frozen peas (optional); 1 cup unsweetened coconut milk; 3 tablespoons chopped fresh cilantro

Servings: persons

2 teaspoons salt, divided
8 small Yukon Gold potatoes, cut in half
2 cups cauliflower florets, or more to taste
3 tablespoons water, or as needed
2 tablespoons curry powder
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
1 pinch saffron (optional)
2 tablespoons ghee (clarified butter)
1 teaspoon whole cumin seeds
1 small onion, diced
1 lemon, juiced
1 (15 ounce) can garbanzo beans, drained
1 cup frozen peas (optional)
1 cup unsweetened coconut milk
3 tablespoons chopped fresh cilantro

1
Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
2
Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
3
Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
4
Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons salt, divided, 8 small Yukon Gold potatoes, cut in half, 2 cups cauliflower florets, or more to taste, 3 tablespoons water, or as needed, and more.

Yes, Vegetarian Potato And Cauliflower Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Potato And Cauliflower Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions