Cauliflower Potato Curry
on Jun 14, 2021, Updated Aug 22, 2024
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This delicious vegan cauliflower potato curry recipe is easy to make in 45 minutes with just a handful of simple ingredients for a satisfying meal that’s packed with flavour and nutrition!
This recipe is inspired by aloo gobi, a popular Indian vegetarian dish made with potatoes, cauliflower and spices. It can be served as an entree or side dish and although it’s quite simple, it’s very satisfying and flavourful.
Aloo gobi is found in both Indian and Pakistani cuisine and can be made several different ways. It may feature a rich and creamy tomato-based curry sauce or there’s a dry version featuring onions, spices and the veggies. This recipe is inspired by the dry version of aloo gobi.
For more Indian-inspired recipes, this Vegan Butter Chicken (Butter Tofu), Vegan Vegetable Korma and Vegan Coconut Red Lentil Dahl are some of my favourite recipes.
Ingredients
- Coconut oil: Works well as the saute oil here but if you can use olive or avocado oil if you prefer or for an oil-free recipe, you can use vegetable broth.
- Aromatics: Onion, garlic and ginger. Don’t skip these for the most flavour!
- Jalapeno: Adds some heat. Keep a few seeds in if you want some heat, otherwise remove the seeds (I prefer all seeds removed).
- Spices: You’ll need turmeric, cumin, coriander, garam masala and chili powder. I’d recommend using all of these for the best flavour profile.
- Potato: Yukon gold or another yellow variety works best. You could substitute sweet potatoes for a variation.
- Cauliflower: You’ll need a whole head of cauliflower but the amount doesn’t have to be exact so don’t worry too much about size.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step with Photos
Step 1: Saute the onion, garlic, ginger and jalapeno in the coconut oil for about 5 minutes until fragrant and golden in colour.
Step 2: Reduce the heat and add the dry spices, salt and tomato paste, cooking for a few more minutes until it forms a paste with the liquid from the onion, garlic and ginger.
Step 3: Add the diced potatoes and saute over low heat for another 5 minutes.
Step 4: Add the cauliflower and mix well with the potato and spices.
Step 5: Add water and bring to a light simmer. Cover and cook for 8-10 minutes.
After 8-10 minutes, remove the lid and continue cooking until the water is cooked down and the veggies are fork tender.
Serve over rice or on its own or with naan bread and fresh cilantro.
Storing
- Let cool before storing.
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Store in a good freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge then reheat as needed.
- Reheat in the microwave or stovetop until heated to your preference.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Cauliflower Potato Curry
Ingredients
- 2 tbsp coconut oil, 20 g
- 1 medium onion, diced (250 g)
- 3 cloves garlic, minced (15 g)
- 2 inch piece ginger, minced (25 g)
- 1 medium jalapeño, diced (35 g, remove seeds for less heat)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp garam marsala
- 1/4 tsp chilli powder
- 1 tbsp tomato paste, 15 g
- 1 tsp salt
- 3 Yukon gold potato, peeled and diced (450 g)
- 1 head cauliflower, cut into 2” pieces (650 g)
- 1/2 cup water
- fresh cilantro leaves, for topping (optional)
- rice or naan bread, for serving (optional)
Instructions
- Heat coconut oil in a large pan over medium heat. Add the onions, garlic, ginger and jalapeno. Sauté until fragrant and slightly golden in colour, roughly 5 minutes.
- Reduce heat and add of the spices, salt and tomato paste at once. Continue to cook for 2-3 minutes. The spices will start to form a paste with the liquids from onion, garlic and ginger.
- Add your diced potatoes and sauté over low heat for 5 minutes.
- Once 5 minutes has passed, add the cauliflower florets to the pan and toss with potatoes and spices until well mixed.
- Add water and bring to a light simmer. Once water is simmering, cover with a lid for 8-10 minutes. After 8-10 minutes remove the lid and continue cooking until water has mostly cooked down and potatoes and cauliflower are fork tender. Depending on the cut size, the potatoes might take a little longer to cook.
- Serve over rice or on its own with naan bread, and fresh cilantro leaves.
Great recipe, easy to follow and store cardboard essentials cover it. Yummy, thank you
Thanks Caroline!
Love this dish!! I added some extra veg … broccoli, fine beans and spinach to the peas and cauliflower for my personal tastes and I have basmati and red spilt lentils to go with the dish. Everyone who has tried it (inclusive of meat eaters) loves it 😁