Cauliflower coconut curry with potatoes is savory, comforting, and so warming. This easy vegan meal is just perfect for sharing on a chilly evening.
Sometimes you’re just in the mood for a lot of vegetables, you know? And one of my favorite ways to get my family to eat their veggies is by cooking them in a rich, flavorful coconut curry sauce.
This easy cauliflower and potato curry is delicious and simple to make. The taste is flavorful, but not overly spicy, and the variety of vegetables gives this dish great texture and color.
Indian cuisine is something that many families really miss once they’re diagnosed with food allergies. With the inclusion of lots of tree nuts and dairy, many Indian restaurants are no longer safe for people with those allergies.
Once we were diagnosed with a tree nut allergy in our family, we had to adapt and learn to enjoy curries made at home. Thankfully, it is possible to make tasty curries without any dairy or nuts.
We love lentil potato curry, dairy free butter chicken, and this easy cauliflower curry recipe. If you’ve been missing out on Indian food, you may want to give this recipe a try!
It’s easy to make this dairy free dish, and it’s just delicious with homemade vegan naan.
Ingredients
- olive oil
- onion
- garlic
- potatoes
- cauliflower
- full fat coconut milk
- non-dairy milk
- curry powder
- ground ginger
- sugar
- salt
- pepper
- green beans
- Basmati rice
Ingredient Notes
Full fat coconut milk that comes in a can is a necessary ingredient. This kind of coconut milk adds a lot of flavor and richness to the curry sauce.
You can adjust the amount of curry powder to your liking. This is a pretty mild curry if you use the amount indicated.
Rice
I like to serve this over Basmati or Jasmine rice. You could use a different variety of rice if you like. If you can’t eat rice, this curry is very good plain, or you could serve it over quinoa instead.
Variations
If you don’t have green beans, you can add zucchini, peas, or diced red or green peppers to this recipe.
If you’d like to add some protein to this curry, try adding some chickpeas, tofu, or cooked, shredded chicken.
Sweet potatoes could be used in place of the Yukon Gold potatoes.
Storage
Store leftover cauliflower curry in an airtight container in the refrigerator. It should stay fresh for about 3 days.
I don’t recommend freezing leftovers of this dish. The texture of the potatoes and cauliflower might change, and the sauce may be a little watery once you reheat it.
More Dairy Free Main Dishes
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Recipe
Cauliflower Coconut Curry with Potatoes.
A creamy coconut curry with cauliflower, potatoes, and green beans is a great way to warm up on a cool evening! This tasty recipe is gluten free, dairy free, and vegan.
Ingredients
- 1 onion chopped
- 2 Tablespoons olive oil
- 3 cloves garlic
- 3 Yukon Gold potatoes peeled and diced, about 3 cups
- 4 cups cauliflower florets
- 15 ounces full fat unsweetened coconut milk
- 1 cup non-dairy milk I used So Delicious Unsweetened Coconut Milk
- 4 teaspoons curry powder
- ½ teaspoon ground ginger
- 2 teaspoons sugar
- 1 teaspoon salt
- â…“ teaspoon pepper
- 1 cup frozen green beans
- 1 cup Basmati rice cooked according to package directions
Instructions
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In a large skillet, cook the onion and garlic in olive oil until it starts to soften, about 5 minutes. Add the potatoes, and cook for a few more minutes, stirring to prevent sticking.
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Add the coconut milk, non-dairy milk, sugar, spices, and cauliflower. Stir well. Bring to a simmer, and cook on low for about 25 minutes until cauliflower and potatoes are soft and tender.
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Add another ½ cup of non-dairy milk if the sauce starts to get too thick.
-
Add the green beans, stir, and cook for a 10 more minutes until the beans are heated through.
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Serve over Basmati rice.
Recipe Notes
Store leftovers in the refrigerator. They should stay fresh for about 3 days.
Feel free to add different vegetables to this recipe if you like. Try zucchini, carrots, peppers, or sweet potatoes.
Katie
Delicious recipe!
sophie
does regular milk work too — or does it have to be non-dairy?
Kelly Roenicke
Regular milk will work!
Bernice
I have made this but changed to frozen peas , added Puree tomatoes ,can this be frozen after made , wondering if it’s ok a week later
Kelly Roenicke
I would probably recommend just five days in the refrigerator.
Bernice
I have made this but changed to frozen peas , added Puree tomatoes , Garam Marsala spice as well can this be frozen after made , wondering if it’s ok a week later
jillbaker3
Looks yummy! Do you have nutritional facts for the recipe?
jillbaker3
I typed into my WW recipe builder – 1 serving is 15 points. That is without substitutions (such as light coconut milk).
Karen
Would you happen to have the calories for this dish?
Kelly
I don’t, I’m sorry! There are a lot of great nutrition calculators online, though, and you can just plug the ingredients in to get the calorie count!
genevieve y
Haha, I loved that you ate chicken tikka masala throughout your first pregnancy! Indian food is so delicious, can’t wait to try this.
Arpita@ TheGastronomicBong
How gorgeous is this curry?! I simply love curries.. curry and rice is one of my all time favourite comfort food… Veggies with coconut milk sounds perfect!! :)
Caitlin
curries are my weekly staple. so easy, healthy and tasty! I usually do a thai version though, so I will give this indian version a try!
Kelly
Ooh, Thai curry sounds good, too!
cheri
This could be one of my newest favorite dishes, love this combination!
consuelohoneyandfigs
I ove Indian food too! And the kind made with coconut milk is soooo much better! I really like the sound of this curry, and your pictures are wonderful! Hey, congrats on the ebook too Kelly! xxxx
Kelly
Thank you so much, Consuelo!
Sarah@WholeandHeavenlyOven
Oh, I ADORE Indian food! This curry is right up my alley and your photos are gorgeous, Kelly!
Kelly
Thank you, Sarah! You’re too kind!
Jess @ whatjessicabakednext
This curry looks amazing!
olivia - Primavera Kitchen
This recipe looks awesome. I love Indian food, especially curry!!
oliribas
This bowl looks amazing. I love curry and coconut milk. Such a great combination.
Kelly
Thank you so much!
Thalia @ butter and brioche
yum! looks delicious.. i love a good curry. thanks for sharing this great recipe Kelly!
Kelly
Thanks, Thalia!
Gayle @ Pumpkin 'N Spice
This looks delicious! I have to admit that I’ve never tried Indian food before (gasp!), but this recipe is definitely intriguing me to try this!
Kelly
Oh, try it! You can tell them to keep the spice mild if you are worried about that at a restaurant!
Natalie @ Tastes Lovely
Oh I just love indian food too! Especially curries made with coconut milk. This bowl looks like a big hug of yummy food!
theprettybee
Thanks, Natalie!
Christine@ Apple of My Eye
This looks absolutely delicious! I wasn’t a huge fan of Indian food for a long time (my spice tolerance is basically zero), but then I went to a greta restaurant with some friends and it totally changed my mind on the cuisine! Pinning!
theprettybee
Thanks for pinning! Oooh, I’m glad you changed your mind, Indian food is awesome!