Description
An ultra-flavorful, comforting Cauliflower Potato Curry packed with aromatic spices and powerhouse veggies. This hearty dish is Whole Food Plant Based, vegan, oil-free, refined sugar-free, and gluten-free, making it a soul-warming meal for the whole family.
Ingredients
Scale
- 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 [ 14.5 oz. can ] petite diced tomatoes (pureed)
- 1 lb. cauliflower florets (about 4 cups)
- 4 cups unpeeled potatoes, cut into small cubes
- 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)
- 1 ¼ cup frozen peas
Instructions
- Step: Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Step: Prepare all the veggies as the recipe comes together fast.
- Step: Set the Instant Pot to Sauté (high) mode, then add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften.
- Step: Add the garlic, ginger, and Spice/Herb mix, sauté for one minute.
- Step: Add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
- Step: Add all the remaining ingredients except for the lite coconut milk and peas. Press Cancel, then set the Instant Pot to Manual Pressure High for 5 minutes.
- Step: When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release.
- Step: Carefully remove the lid, add in the lite coconut milk and peas. Stir well to combine, taste test the flavors, and serve with your favorite rice, chopped cilantro, and flatbread.
Notes
Do not cut the cauliflower and potatoes too small as they could disintegrate in the Instant Pot. Pureeing the petite diced tomatoes helps create a nice liquid and prevents the Instant Pot ‘Burn’ warning. Adjust sea salt and cayenne pepper based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Instant Pot, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: Cauliflower Potato Curry, Vegan, Oil Free, WFPB, Indian Curry, Instant Pot, Gluten Free