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
POTATO-CAULIFLOWER CURRY
This simple vegan curry recipe is packed with comforting potatoes, cauliflower, and peas, and the sauce comes together easily in your blender. Serve over brown rice garnished with fresh cilantro. Photo by Jackie Sobon
Categories Soups & Stews/">Soups & Stews
Time 1h
Number Of Ingredients 15
Steps:
- Place cauliflower in a steamer basket in a large saucepan or deep skillet. Add water to just below basket. Bring to boiling. Cover pan and steam 5 minutes or until cauliflower is crisp-tender. Transfer cauliflower to a bowl.
- Place potato pieces in steamer basket, cover pan, and steam 10 minutes or until potatoes are tender. Add to cauliflower in bowl; drain water from pan.
- For sauce, in a blender combine onion wedges, tomato paste, curry powder, ginger, cumin seeds, and garlic. Add 1 cup of water. Cover and blend until smooth. Transfer sauce to a skillet, and stir in 1 more cup of water. Bring sauce to boiling; reduce heat to medium-high, and cook 5 to 7 minutes. Reduce heat to medium-low, and cook 10 minutes longer or until sauce darkens in color.
- Add steamed cauliflower and potatoes, peas, cashews, lime juice, and cayenne pepper to sauce. Cook 5 to 7 minutes or until sauce is absorbed by the vegetables, stirring occasionally and adding additional water if needed to reach desired consistency. Season with salt.
- Serve vegetable mixture over rice and sprinkle with cilantro.
CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
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