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
- ⅓ teaspoon pepper
- 1 cup frozen green beans
- 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, 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.
- 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.
- Serve over Basmati rice.
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
Calories: 628kcalCarbohydrates: 78gProtein: 13gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 669mgPotassium: 1350mgFiber: 8gSugar: 9gVitamin A: 446IUVitamin C: 85mgCalcium: 184mgIron: 7mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!