The Pretty Bee
menu icon
search icon
×

Cauliflower Coconut Curry with Potatoes.

· Modified: by · 32 Comments

Jump to Recipe Print Recipe

Cauliflower coconut curry with potatoes is savory, spiced, and so warming. Perfect for sharing on a chilly evening.

cauliflower coconut curry

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
Deliciously creamy, spicy, and so easy to make Coconut Curry with Cauliflower and Potatoes. #vegan and #glutenfree
5 from 1 vote
Print

Cauliflower Coconut Curry with Potatoes.

A creamy coconut curry with cauliflower, potatoes, and green beans.
Course Main Dish
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 616 kcal
Author Kelly Roenicke

Ingredients

  • 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
  • ½ cup non-dairy milk I used almond milk
  • 1 Tablespoon curry powder
  • ¾ teaspoon turmeric
  • ¾ teaspoon salt
  • ⅓ teaspoon pepper
  • cashews for topping
  • 1 cup Basmati rice cooked according to package directions

Instructions

  1. 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.
  2. 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 ½ cup of non-dairy milk if the sauce is getting too thick.
  3. Add the green beans, stir, and cook for a few more minutes until the beans are heated through.
  4. Serve over rice and top with cashews.
Nutrition Facts
Cauliflower Coconut Curry with Potatoes.
Amount Per Serving
Calories 616 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 20g125%
Sodium 519mg23%
Potassium 1732mg49%
Carbohydrates 82g27%
Fiber 10g42%
Sugar 4g4%
Protein 15g30%
Vitamin A 265IU5%
Vitamin C 72.1mg87%
Calcium 189mg19%
Iron 13.5mg75%
* Percent Daily Values are based on a 2000 calorie diet.

potato cauliflower coconut curry

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!

Follow along:

my ebook //  pinterest //  facebook // twitter // shop
«
»
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)

Reader Interactions

Comments

  3. 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

    Reply

  4. 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

    Reply

    • 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!

      Reply

  11. 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

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating