CAULIFLOWER COCONUT CURRY WITH POTATOES.
A creamy coconut curry with cauliflower, potatoes, and green beans is a great way to warm up on a cool evening! This tasty recipe is gluten free, dairy free, and vegan.
Provided by Kelly Roenicke
Categories Main Dish
Time 40m
Number Of Ingredients 14
Steps:
- In a large skillet, cook the onion and garlic in olive oil until it starts to soften, about 5 minutes. Add the potatoes, and cook for a few more minutes, stirring to prevent sticking.
- Add the coconut milk, non-dairy milk, sugar, spices, and cauliflower. Stir well. Bring to a simmer, and cook on low for about 25 minutes until cauliflower and potatoes are soft and tender.
- Add another 1/2 cup of non-dairy milk if the sauce starts to get too thick.
- Add the green beans, stir, and cook for a 10 more minutes until the beans are heated through.
- Serve over Basmati rice.
Nutrition Facts : Calories 628 kcal, Carbohydrate 78 g, Protein 13 g, Fat 32 g, SaturatedFat 21 g, Sodium 669 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving
VEGAN POTATO AND CAULIFLOWER CURRY
An easy one-pot vegan curry with potato, cauliflower and red lentils. Perfect to make during the busy weeks, and makes for great next day leftovers.
Provided by Hannah Sunderani
Categories Main Dish
Time 45m
Number Of Ingredients 18
Steps:
- In a large pot add chopped onion and garlic. Add 1 tsp coconut oil and a pinch sea salt and bring to medium-high heat. Cook onion and garlic stirring occasionally until onion turns translucent, approx. 10 minutes.
- Add chopped potatoes to the pot and cook until they start to sweat, approx. 10 minutes. Then add cauliflower florets and cherry tomatoes. Pour in vegetable stock. Cover pot and bring to a simmer. Then add tomato paste, turmeric, cumin, freshly grated ginger, and lemon juice.
- Pour in red lentils and simmer curry on medium-low heat for 15-20 minutes, or until lentils and veg are cooked and curry has thickened. Lastly, pour in coconut milk and stir to combine.
- Add cayenne pepper, sea salt and pepper to taste. Serve curry with brown rice or naan bread.
Nutrition Facts : Calories 294 kcal, Carbohydrate 35 g, Protein 10 g, Fat 15 g, SaturatedFat 13 g, Sodium 553 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
VEGAN CAULIFLOWER AND POTATOES IN COCONUT MILK
This is a delicious vegan main that I serve over rice. If you don't have any new potatoes or other baby potatoes, just cut big potatoes into pieces.
Provided by Rita
Categories Everyday Cooking Vegan
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes and water and bring to a boil. Cover and simmer until potatoes are almost soft, about 10 minutes.
- Stir cauliflower, coconut milk, and turmeric into the pot, cover, and cook at a gentle simmer over medium heat until cauliflower is soft, about 10 minutes. Remove lid, season with salt and pepper, and sprinkle with cilantro.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 20.6 g, Fat 17.5 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 10.3 g, Sodium 94.2 mg, Sugar 5 g
CAULIFLOWER CURRY
This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It's a healthy easy dinner idea.
Provided by Yumna Jawad
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
- Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
- Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
- Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
- Serve over rice and garnish with cilantro and lime slices, if desired
Nutrition Facts : ServingSize 1 g, Calories 271 kcal, Carbohydrate 29 g, Protein 8 g, Fat 16 g, SaturatedFat 11 g, Sodium 319 mg, Fiber 8 g, Sugar 6 g
VEGAN CAULIFLOWER, POTATO, AND CHICKPEA CURRY
This vegan cauliflower curry is hearty, nutritious, and comes together in just 45 minutes! Serve with coconut rice or garlic naan bread.
Provided by Laura / A Beautiful Plate
Categories Vegetarian
Time 45m
Number Of Ingredients 20
Steps:
- Cut the cauliflower into medium-sized florets. Chop the potatoes into ¾-inch chunks. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the water heavily with salt. Bring to a rolling boil over the stove. Remove from the heat and drain into a large colander. Set the colander over the pot to keep warm while you prepare the remaining ingredients.
- Heat the oil in a large, heavy pot. Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.
- Add the ground coriander, cumin, cardamom, red pepper flakes, star anise, and a generous pinch of salt and pepper. Cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the drained cauliflower and potatoes, and vegetable broth (or water, if using) to the pot. The liquid should almost reach the top of the vegetable mixture. Bring to a low simmer. Simmer the mixture for 10 minutes, stirring gently. until the cauliflower and potatoes are fork tender.
- Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. This dish requires a heavy hand of seasoning. Finish the soup by sprinkling and stirring in ½ to ¾ cup roughly chopped cilantro. Serve with rice and naan.
Nutrition Facts : ServingSize 1 serving, Calories 453 kcal, Carbohydrate 25 g, Protein 23 g, Fat 9 g, SaturatedFat 1 g, Sodium 1154 mg, Fiber 20 g, Sugar 14 g, UnsaturatedFat 6 g
MASHED CAULIFLOWER WITH COCONUT MILK
Works great as a side dish in place of mashed potatoes.
Provided by kellewic
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a pot of lightly salted water to a boil. Cook cauliflower in boiling water until soft, 15 to 20 minutes; drain and return cauliflower to the pot.
- Pour coconut milk over the cauliflower. Blend cauliflower with an immersion blender until smoot; add garlic powder, onion powder, salt, and pepper. Stir to distribute spices.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 8.7 g, Fat 1 g, Fiber 3.7 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 44.1 mg, Sugar 3.8 g
VEGAN THAI RED CURRY WITH CAULIFLOWER AND POTATOES
Vegan Thai Red Curry with Cauliflower and Potatoes is spicy and delicious with a side of healthy! It's the perfect satisfying veggie-packed meal!
Provided by By: Carol | From A Chef's Kitchen
Categories Vegetarian / Vegan Entrees
Time 45m
Number Of Ingredients 17
Steps:
- Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for 3-4 minutes or until beginning to soften.
- Add the carrots, red bell pepper and potatoes and cook for 5-6 minutes, stirring often so the potatoes don't stick to the pan.
- Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
- Reduce heat to medium-low and simmer for 8-10 minutes.
- Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
- Add the baby spinach by the handful and stir after each addition until wilted.
- Add lime juice and salt or vegan "fish" sauce to taste.
- Garnish with fresh Thai basil leaves.
- Serve with cooked jasmine rice.
Nutrition Facts : ServingSize 1, Calories 383 kcal, Carbohydrate 72 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 8 g, Sugar 6 g, TransFat 0.03 g, UnsaturatedFat 7 g
VEGAN THAI RED CURRY WITH CAULIFLOWER AND SWEET POTATOES
Whether you're vegan or are simply looking to cut down on meat, this vegan Thai red curry with cauliflower and sweet potatoes is a truly delicious treat that's so much better than takeaway.
Provided by Alice | Skinny Spatula
Categories Curry
Time 40m
Number Of Ingredients 12
Steps:
- Melt the coconut oil in a large and deep pan that has a lid. Add the onions and red pepper and saute for 8-10 minutes over medium heat.
- Stir in the garlic and ginger and continue to cook for another 30 seconds. Add the Thai red paste and cook for another minute. Next, stir in the tomatoes and coconut milk, then add the sweet potato and cauliflower. Cover the pan with a lid, reduce the heat, and simmer for about 15 minutes or until the sweet potato is fork-tender.
- Stir in the baby spinach and cover the pan again. Cook for a further 1-2 minutes until the spinach wilts. Next, stir in the lime juice and season to taste.
- Serve with basmati rice, naan, and topped with coriander leaves and extra lime wedges.
Nutrition Facts : Calories 314 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 70 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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- Clean the cauliflower and divide it into small florets. Peel the cauliflower stem and chop it into small cubes. Peel and chop the potatoes into small cubes. Finely chop the onions.
- Melt the coconut oil in a large pan. Add the onions and cook on medium-low heat for about 3 minutes or until slightly softer, but not dark. Add the cauliflower and potatoes and stir for another 3 minutes.
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