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Cauliflower Potato Curry

A warm, creamy curry made with cauliflower, potatoes, and spices, perfect for a comforting meal any night of the week.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1 cup yellow onion, small dice
  • 1 carrot, cut into matchsticks
  • 1 small serrano pepper or jalapeño pepper, seeded, small dice
  • 2 tablespoons minced garlic
  • 2 teaspoons fresh minced ginger
  • 1 lb. cauliflower florets (about 4 cups)
  • 4 cups unpeeled potatoes, cut into small cubes
Liquids and Seasonings
  • ½ cup vegetable broth
  • ½ cup water (or broth)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons dried minced onion flakes
  • 1 tablespoon + 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt (+/-)
  • pinch to ¼ teaspoon cayenne pepper (+/-)
  • 1 cup lite coconut milk (from can)
  • 1¼ cup frozen peas
To Serve
  • Steamed brown rice For serving
  • Chopped fresh cilantro For garnish
  • WFPB Flatbread or Quinoa Flatbread For serving

Method
 

Preparation
  1. Prepare the spice mix by combining all spices in a small bowl.
  2. Chop the vegetables into uniform pieces for even cooking.
Cooking
  1. In the Instant Pot on Sauté mode, cook onion, carrot, and serrano pepper for 3-5 minutes until softened.
  2. Add garlic, ginger, and spice mix; sauté for another minute.
  3. Stir in cauliflower and potatoes; sauté briefly before adding remaining ingredients, except coconut milk and peas.
  4. Set to Manual Pressure High for 5 minutes. After cooking, let it sit for 4 minutes before Quick Release.
  5. Stir in coconut milk and peas before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days. Freeze in a freezer-safe container for up to 3 months. Reheat on the stove or in the microwave before serving.