Cauliflower coconut curry with potatoes is savory, spiced, and so warming. Perfect for sharing on a chilly evening.
Have I mentioned my extreme love of Indian food before? Like it’s my super favorite best food of all time? So much so that I ate chicken tikka masala throughout my first pregnancy to the point that my doctor (who is Indian herself) predicted that I would have “a little Indian baby.” :)
Anyway, even though we don’t eat dairy anymore, we can still eat Indian food that’s made with coconut milk. Thankfully we have a couple of wonderful Indian restaurants in our area who will make our favorite dishes with coconut milk rather than dairy milk or cream.
I love to make cauliflower coconut curry at home, and it’s really so easy! We make it with just a few ingredients, and it’s a flavorful and healthy meal that comes together relatively quickly. This vegetable version is inspired by a vegetable curry at one of our favorite restaurants.
This cauliflower coconut curry is:
- delicious and savory
- an easy and tasty meal
- perfect for a date night in
Cauliflower Coconut Curry with Potatoes.
- 15 ounces full fat unsweetened coconut milk
- 1 onion chopped
- 1 Tablespoon olive oil
- 2 cloves garlic
- 6 Yukon Gold potatoes peeled and diced
- 3 cups cauliflower florets
- 1 cup frozen green beans
- 1/2 cup non-dairy milk I used almond milk
- 1 Tablespoon curry powder
- 3/4 teaspoon turmeric
- 3/4 teaspoon salt
- 1/3 teaspoon pepper
- cashews for topping
- 1 cup Basmati rice cooked according to package directions
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.
Add the coconut milk, spices, and cauliflower. Stir well. Bring to a simmer, and cook on low for about 20 minutes until cauliflower and potatoes are soft and tender. Add the 1/2 cup of non-dairy milk if the sauce is getting too thick.
Add the green beans, stir, and cook for a few more minutes until the beans are heated through.
Serve over rice and top with cashews.
Once you have the basic idea down, you can make curry any way you like! Use different vegetables, add more spice, add more nuts or sweetness to the sauce. The possibilities are endless!