Best 3 Vegetarian Potato And Cauliflower Curry Recipes

Vegetarian potato and cauliflower curry is a flavorful and nutritious dish that can be easily prepared using a combination of spices, vegetables, and coconut milk. This comforting curry is perfect for a quick weeknight meal or as a hearty addition to a vegetarian feast. With its vibrant colors and aromatic spices, vegetarian potato and cauliflower curry is sure to be a hit among both vegetarians and meat-eaters alike. In this article, we'll provide you with a detailed guide to creating a delicious and satisfying vegetarian potato and cauliflower curry that will tantalize your taste buds and leave you feeling satisfied.

Here are our top 3 tried and tested recipes!

CAULIFLOWER & POTATO CURRY

Cauliflower & potato curry image

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

Ingredients

2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder, or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve

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

VEGETARIAN POTATO AND CAULIFLOWER CURRY

Vegetarian Potato and Cauliflower Curry image

I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!

Provided by Jamie

Categories Soups, Stews and Chili Recipes

Time 53m

Yield 8

Number Of Ingredients 16

Ingredients

2 teaspoons salt, divided
8 small Yukon Gold potatoes, cut in half
2 cups cauliflower florets, or more to taste
3 tablespoons water, or as needed
2 tablespoons curry powder
1 teaspoon ground coriander
¼ teaspoon cayenne pepper, or to taste
1 pinch saffron
2 tablespoons ghee (clarified butter)
1 teaspoon whole cumin seeds
1 small onion, diced
1 lemon, juiced
1 (15 ounce) can garbanzo beans, drained
1 cup frozen peas
1 cup unsweetened coconut milk
3 tablespoons chopped fresh cilantro

Steps:

Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 31.3 g, Cholesterol 8.2 mg, Fat 10.1 g, Fiber 5.6 g, Protein 6.1 g, SaturatedFat 7.5 g, Sodium 726.5 mg, Sugar 2.1 g

POTATO AND CAULIFLOWER CURRY

Potato and Cauliflower Curry image

This is a delicious vegetarian curry popular with everyone. It is beatifully fragrant and colourful.

Provided by angelina ballerina

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 onions, thinly sliced
1 head cauliflower, cut into florettes
15 -20 baby new potatoes, cut in half
2 carrots, thinly sliced
2 tablespoons olive oil or 2 tablespoons butter
1 tablespoon pre prepared curry paste, commercially or not
1 tablespoon chopped fresh ginger
2 cloves minced garlic
vegetable stock cube (optional)
1 can tomatoes
2 1/2-3 cups water
2 bay leaves

Steps:

Place oil in a large saucepan or soup pot.
Add onions and saute until beatiful and caramelised brown.
I sometimes add a splash of water if the onions aren't browning in oil.
When onions are done and curry paste and fry about 5 minutes.
Add garlic and ginger and fry 2 minutes more.
Do not burn.
Add potatoes and carrots and saute a further 2-3 minutes.
Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer.
Simmer for about half and hour, then add cauliflower.
Allow the curry to simmer until thickened and reduced.
Stir occasionally.
You can add seasoning as per taste.
I reccomend cinnamon, coriander and cayenne pepper.
Serve with your favourite condiments.

Nutrition Facts : Calories 768.1, Fat 8.4, SaturatedFat 1.3, Sodium 124.9, Carbohydrate 159.5, Fiber 23.8, Sugar 14.9, Protein 20.8

Tips:

Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape better than starchy potatoes like Russet potatoes, making them ideal for this curry.
Roast the cauliflower: Roasting the cauliflower before adding it to the curry gives it a slightly charred flavor and helps it retain its texture.
Use a good quality curry powder: The curry powder is the key flavoring ingredient in this dish, so use a good quality brand that you trust.
Don't be afraid to adjust the spice level: If you like your curry mild, use less curry powder or add a touch of sweetness with some honey or coconut milk. If you like it spicy, add more curry powder or a pinch of cayenne pepper.
Serve with your favorite sides: This curry goes well with rice, quinoa, or naan bread. You can also serve it with yogurt, chutney, or pickles.

Conclusion:

This vegetarian potato and cauliflower curry is a flavorful and satisfying dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and healthy vegetarian meal, give this curry a try.