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+ servings
Indian food

Spicy Vegan Cauliflower Curry

Spicy Vegan Curry with Potatoes, Cauiflower and Peas
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, lunch, Main Course, Side Dish
Cuisine American, fusion, Indian
Servings 4
Calories 283 kcal

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

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 10 minutes sttirring often so paotatoes do not stick
  • Push the potatoes to the side and add cumin seeds and cook for 1 minute until sputtering then mix into the potatoes.
  • Then add cauliflower and chopped tomatoes and cook for 2-3 mins until they 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 until potatoes are fork tender and the sauce has thickened into a spicy curry gravy.
  • Serve with rice, more chili flakes, black pepper and cilantro and drizzle with cashew yogurt

Nutrition

Calories: 283kcalCarbohydrates: 62gProtein: 9gFat: 2gSaturated Fat: 1gSodium: 410mgPotassium: 1786mgFiber: 11gSugar: 8gVitamin A: 1229IUVitamin C: 105mgCalcium: 104mgIron: 5mg
Keyword cauliflower, curry, Easy, glutenfree, quick, vegan
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