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.
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
- 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
Instructions
- 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!
Follow along:
Delicious recipe!
does regular milk work too — or does it have to be non-dairy?
Regular milk will work!
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
I would probably recommend just five days in the refrigerator.
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
Looks yummy! Do you have nutritional facts for the recipe?
I typed into my WW recipe builder – 1 serving is 15 points. That is without substitutions (such as light coconut milk).
Would you happen to have the calories for this dish?
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!
Haha, I loved that you ate chicken tikka masala throughout your first pregnancy! Indian food is so delicious, can’t wait to try this.
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!! :)
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!
Ooh, Thai curry sounds good, too!
This could be one of my newest favorite dishes, love this combination!
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
Thank you so much, Consuelo!
Oh, I ADORE Indian food! This curry is right up my alley and your photos are gorgeous, Kelly!
Thank you, Sarah! You’re too kind!
This curry looks amazing!
This recipe looks awesome. I love Indian food, especially curry!!
This bowl looks amazing. I love curry and coconut milk. Such a great combination.
Thank you so much!
yum! looks delicious.. i love a good curry. thanks for sharing this great recipe Kelly!
Thanks, Thalia!
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!
Oh, try it! You can tell them to keep the spice mild if you are worried about that at a restaurant!
Oh I just love indian food too! Especially curries made with coconut milk. This bowl looks like a big hug of yummy food!
Thanks, Natalie!
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!
Thanks for pinning! Oooh, I’m glad you changed your mind, Indian food is awesome!