Description
This ultra-flavorful Cauliflower Potato Curry is a comforting vegan dish packed with aromatic spices and wholesome vegetables. Easy to make in the Instant Pot or on the stovetop, it’s perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1 cup yellow onion, small dice
- 1 carrot, cut into matchsticks
- 1 small serrano or jalapeño pepper, seeded, diced
- 2 tablespoons minced garlic
- 2 teaspoons fresh minced ginger
- 1 (14.5 oz) can petite diced tomatoes (pureed)
- 1 lb cauliflower florets
- 4 cups unpeeled potatoes, cubed
- 1/2 cup vegetable broth
- 1/2 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dried minced onion flakes
- 1 tablespoon + 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- Pinch to 1/4 teaspoon cayenne pepper
- 1 cup lite coconut milk
- 1 1/4 cup frozen peas
Instructions
- Mix all spice ingredients in a small bowl and set aside.
- Set Instant Pot to sauté mode. Add onion, carrot, and pepper. Cook 3–5 minutes until softened.
- Add garlic, ginger, and spices. Cook for 1 minute.
- Add cauliflower and potatoes. Stir well to coat.
- Add tomatoes, broth, and water. Pressure cook on high for 5 minutes.
- Let rest 4 minutes, then quick release pressure.
- Stir in coconut milk and peas. Adjust seasoning and let sit a few minutes before serving.
Notes
- Do not cut vegetables too small to avoid overcooking.
- Pureeing tomatoes helps prevent burn notice in Instant Pot.
- Adjust cayenne pepper for desired heat level.
- Store in refrigerator up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (+ 4 minutes rest)
- Category: Dinner
- Method: Instant Pot, Stovetop
- Cuisine: Indian