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Home » Main Dishes » Cauliflower Coconut Curry with Potatoes.

Cauliflower Coconut Curry with Potatoes.

Mar 4, 2022 by Kelly Roenicke · 32 Comments

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easy cauliflower curry

Cauliflower coconut curry with potatoes is savory, comforting, and so warming. This easy vegan meal is just perfect for sharing on a chilly evening.

vegan cauliflower and potato curry in a white bowl

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.

Jump to:
  • Ingredients
  • Ingredient Notes
  • Rice
  • Variations
  • Storage
  • More Dairy Free Main Dishes
  • Recipe

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.

cauliflower potato curry with green beans in a white bowl on a floral napkin

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.

potato cauliflower curry in a skillet

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

  • Sweet Potato Chickpea Curry
  • Slow Cooker Lentil Curry
  • Easy Cheesy Broccoli Rice
dairy free cauliflower curry with green beans in a white bowl

Disclosure: This post contains affiliate links.

Recipe

cauliflower and potato curry
5 from 1 vote
Print

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.

Course Main Dish
Cuisine Dairy Free, gluten free, Indian, vegan.
Keyword easy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 628 kcal
Author Kelly Roenicke

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

  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, 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.

  3. Add another ½ cup of non-dairy milk if the sauce starts to get too thick.

  4. Add the green beans, stir, and cook for a 10 more minutes until the beans are heated through.

  5. 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.

Nutrition Facts
Cauliflower Coconut Curry with Potatoes.
Amount per Serving
Calories
628
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
21
g
131
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Sodium
 
669
mg
29
%
Potassium
 
1350
mg
39
%
Carbohydrates
 
78
g
26
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
13
g
26
%
Vitamin A
 
446
IU
9
%
Vitamin C
 
85
mg
103
%
Calcium
 
184
mg
18
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

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Spicy Veggie Pasta Sauce. »

Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    September 29, 2019 at 9:21 pm

    5 stars
    Delicious recipe!

    Reply
  2. sophie

    June 17, 2019 at 2:14 pm

    does regular milk work too — or does it have to be non-dairy?

    Reply
    • Kelly Roenicke

      June 26, 2019 at 3:26 pm

      Regular milk will work!

      Reply
  3. Bernice

    June 25, 2018 at 3:36 pm

    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
    • Kelly Roenicke

      July 02, 2018 at 12:26 pm

      I would probably recommend just five days in the refrigerator.

      Reply
  4. Bernice

    June 25, 2018 at 3:30 pm

    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
  5. jillbaker3

    July 20, 2014 at 9:31 am

    Looks yummy! Do you have nutritional facts for the recipe?

    Reply
    • jillbaker3

      July 20, 2014 at 9:42 am

      I typed into my WW recipe builder – 1 serving is 15 points. That is without substitutions (such as light coconut milk).

      Reply
  6. Karen

    July 16, 2014 at 2:53 pm

    Would you happen to have the calories for this dish?

    Reply
    • Kelly

      July 18, 2014 at 8:00 am

      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
  7. genevieve y

    July 14, 2014 at 11:48 am

    Haha, I loved that you ate chicken tikka masala throughout your first pregnancy! Indian food is so delicious, can’t wait to try this.

    Reply
  8. Arpita@ TheGastronomicBong

    July 14, 2014 at 7:20 am

    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!! :)

    Reply
  9. Caitlin

    July 14, 2014 at 5:00 am

    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!

    Reply
    • Kelly

      July 14, 2014 at 9:43 am

      Ooh, Thai curry sounds good, too!

      Reply
  10. cheri

    July 13, 2014 at 9:56 pm

    This could be one of my newest favorite dishes, love this combination!

    Reply
  11. consuelohoneyandfigs

    July 13, 2014 at 6:32 am

    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
    • Kelly

      July 14, 2014 at 9:42 am

      Thank you so much, Consuelo!

      Reply
  12. Sarah@WholeandHeavenlyOven

    July 12, 2014 at 10:16 am

    Oh, I ADORE Indian food! This curry is right up my alley and your photos are gorgeous, Kelly!

    Reply
    • Kelly

      July 12, 2014 at 6:01 pm

      Thank you, Sarah! You’re too kind!

      Reply
  13. Jess @ whatjessicabakednext

    July 12, 2014 at 5:31 am

    This curry looks amazing!

    Reply
  14. olivia - Primavera Kitchen

    July 11, 2014 at 9:03 pm

    This recipe looks awesome. I love Indian food, especially curry!!

    Reply
  15. oliribas

    July 11, 2014 at 8:59 pm

    This bowl looks amazing. I love curry and coconut milk. Such a great combination.

    Reply
    • Kelly

      July 12, 2014 at 6:02 pm

      Thank you so much!

      Reply
  16. Thalia @ butter and brioche

    July 11, 2014 at 5:11 pm

    yum! looks delicious.. i love a good curry. thanks for sharing this great recipe Kelly!

    Reply
    • Kelly

      July 12, 2014 at 6:00 pm

      Thanks, Thalia!

      Reply
  17. Gayle @ Pumpkin 'N Spice

    July 11, 2014 at 4:55 pm

    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!

    Reply
    • Kelly

      July 12, 2014 at 6:00 pm

      Oh, try it! You can tell them to keep the spice mild if you are worried about that at a restaurant!

      Reply
  18. Natalie @ Tastes Lovely

    July 11, 2014 at 12:33 pm

    Oh I just love indian food too! Especially curries made with coconut milk. This bowl looks like a big hug of yummy food!

    Reply
    • theprettybee

      July 11, 2014 at 3:00 pm

      Thanks, Natalie!

      Reply
  19. Christine@ Apple of My Eye

    July 11, 2014 at 12:32 pm

    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!

    Reply
    • theprettybee

      July 11, 2014 at 2:59 pm

      Thanks for pinning! Oooh, I’m glad you changed your mind, Indian food is awesome!

      Reply

Trackbacks

  1. 10 tried-and-true Vegan Pinterest Recipes | One Shared Planet says:
    March 26, 2015 at 10:22 am

    […] Cauliflower and Potato Curry […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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