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Cauliflower Potato Curry

Experience the comforting aroma and creamy texture of this easy-to-make Cauliflower Potato Curry, perfect for weeknights or potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup yellow onion, small dice
  • 1 medium carrot, cut into matchsticks
  • 1 small serrano pepper or jalapeño pepper, seeded, small dice
  • 2 tablespoons minced garlic Use fresh for best flavor
  • 2 teaspoons fresh minced ginger
  • 1 pound cauliflower florets (about 4 cups)
  • 4 cups unpeeled potatoes, cut into small cubes
Liquids
  • ½ cup vegetable broth Use low-sodium if preferred
  • ½ cup water (or broth)
  • 1 cup lite coconut milk (from can)
Canned Goods
  • 1 14.5 oz. can petite diced tomatoes (pureed)
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons dried minced onion flakes
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt (+/-) Adjust to taste
  • 1/4 teaspoon cayenne pepper (+/-) Adjust heat level to taste
Additional Ingredients
  • 1 1/4 cup frozen peas
  • to serve Steamed brown rice Optional, for serving
  • to serve Chopped fresh cilantro For garnish
  • to serve WFPB Flatbread or Quinoa Flatbread Optional, for serving

Method
 

Preparation
  1. Prepare your 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 your 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

Don't skip toasting the garlic; it makes all the difference! Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.