This Spicy Vegan Cauliflower Curry with potatoes and peas is sure to hit any Indian curry lover's sweet spot. It has hearty potatoes, nutritious cauliflower and sweet peas swimming in a heavily spiced curry gravy. Cauliflower is the perfect vehicle to deliver the spicy curry sauce and the potatoes soak up the flavors like a sponge. Serve this with some rice or naan bread for a filling and comforting meal. And don't skimp on the cilantro! It is the perfect addition to this spicy vegan potato curry. I serve mine with a little drizzle of plant based yogurt to offset the spicy sauce. But even without it, this Spicy Vegan Cauliflower Curry Recipe with potatoes and peas is fabulous.
Why you will love this Spicy Vegan Cauliflower Curry
There is so much to love about this Spicy Vegan Cauliflower Curry recipe. If spicy food is your jam, this vegan Indian dish will be your new fave. It's easy to make, tastes delicious and it's full of hearty and filling ingredients. Plus it's full of vegetables which is a huge plus in my book!
What makes this a spicy recipe?
This Indian dish gets it's heat from a combo of warming spices. The toasted cumin seeds add a deep layer of spicy that is much different from a chili powder or crushed red pepper. This kind of heat comes up from inside rather than an initial tongue burning sensation. Garam masala also adds another deep level of warmth to the dish. If you do not tolerate much spice, never fear, you can still enjoy this dish! Omit the red pepper flakes completely and scale back the other spices. Make it slightly warming rather than fiery.
Ingredients for Spicy Vegan Cauliflower Curry
- Potatoes- Potatoes are meaty and substantial ingredients for a vegan curry. They soak up the curry gravy and make this dish super filling.
- Peas-Peas add a little sweetness to this dish. They are such a simple and humble ingredient. For a small vegetable they have alot of flavor, plus they pack a decent plant protein punch! I love keeping a bag of frozen peas on hand to up the protein factor in any dishes that are lacking it.
- Garlic, Ginger, Onion- These aromatics are the holy trinity of Indian food. Cooking these down will give many Indian curries the base flavor that people love.
- Cauliflower-One of my favorite curry ingredients is cauliflower. The texture and shape is perfect for a curry gravy as it clings to the florets and really gets into the nooks and crannies. It really adds another dimension to this curry. Cauliflowers mild flavor compliments the intense sauce in this Spicy Vegan Cauliflower Curry!
- Tomatoes and tomato paste- Tomatoes bring some acid to the dish that balance the spice and make flavors pop.
- Indian Spices: Cumin seeds, Curry powder, Chili flakes (optional),Garam masala, Coriander, Smoked paprika
How to Make Spicy Vegan Cauliflower Curry
This is a really easy recipe. Here is how you can make it for yourself in about 40 minutes!
- Cook the potatoes-In a wok or large skillet, start by frying potatoes in oil and cook for 5 mins stirring often so the potatoes begin to brown.
- Add the aromatics-Then add garlic, ginger, onion and cook for 10 minutes stirring often so potatoes do not stick to the pan.
- Temper the cumin seeds-Push the potatoes and aromatics to the side and add cumin seeds and cook for 1 minute until sputtering then mix them into the potatoes.
- Add tomatoes and cauliflower-Then add cauliflower and chopped tomatoes and cook for 2-3 mins until the tomatoes release their juices.
- Spice and finish the curry-Add water, curry powder, tomato paste, garam masala, coriander, smoked paprika, chili flakes and frozen peas, bring to a boil then simmer about 15 minutes. It is done when the potatoes are fork tender and the sauce has thickened into a spicy curry gravy.
Other delicious vegan curry recipes
Spicy Vegan Cauliflower Curry
Ingredients
- 5 potatoes medium size, cubed
- 3 cloves garlic minced
- 2 tbsp ginger minced
- 1 onion 1 small yellow, diced
- ½ head cauliflower cut in florets
- 3 tomatoes diced
- 1 tbsp cumin seeds,
- 2 tbsp curry powder,
- ¼ tsp chili flakes (optional)
- ½ tsp teaspoon salt
- 1 tsp garam masala,
- ½ tsp coriander,
- 2 tbsp tomato paste,
- 2 cups water
- 1 tsp smoked paprika
- 1 cup peas
- 2 tbsp extra virgin olive oil
Instructions
- In a wok or large skillet, start by frying potatoes in oil and cook for 5 mins stirring often so the potatoes begin to brown.
- Then add garlic, ginger, onion and cook for 10 minutes stirring often so potatoes do not stick to the pan.
- Push the potatoes and aromatics to the side and add cumin seeds and cook for 1 minute until sputtering then mix them into the potatoes.
- Then add cauliflower and chopped tomatoes and cook for 2-3 mins until the tomatoes release their juices.
- Add water, curry powder, tomato paste, garam masala, coriander, smoked paprika, chili flakes and frozen peas, bring to a boil then simmer about 15 minutes. It is done when the potatoes are fork tender and the sauce has thickened into a spicy curry gravy.
- Serve with rice, more chili flakes, black pepper and cilantro. Optional: drizzle with yogurt.
- Enjoy for 3-4 days for best quality.
Leave a Reply