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We are lickin' the bowl of this ultra-flavorful dish! Easy to make using the Instant Pot or Stovetop, this comforting Cauliflower Potato Curry is packed full of aromatic spices and powerhouse veggies. The whole family will be running to the table for this hearty filling dish! It’s perfect for a quick weeknight dinner in the Instant Pot. Stovetop instructions make this recipe versatile. Soul-warming and full of feel good ingredients, grab a bowl and get ready to dig in! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.


Servings

4

Total time

19 minutes

Cuisines

Indian

Courses

Dinner


Ingredients

  • 1 cup yellow onion (small dice)
  • 1 carrot (cut into matchsticks)
  • 1 serrano pepper (small, or jalapeño pepper, seeded, small dice *)
  • 2 tablespoons minced garlic
  • 2 teaspoons ginger (fresh minced)
  • oz petite diced tomatoes (can, pureed)
  • 1 lb Cauliflower florets
  • 4 cups potatoes (unpeeled, cut into small cubes)
  • ½ cup vegetable broth
  • ½ cup water (or broth)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons dried minced onion flakes
  • 1 tablespoon curry powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon sea salt (+/-)
  • teaspoon cayenne pepper ((+/-))
  • 1 cup lite coconut milk (from can)
  • 1¼ cup frozen peas
  • brown rice (steamed)
  • fresh cilantro (chopped)
  • wfpb flatbread (or quinoa flatbread)


Method

  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. Prepare all the veggies as the recipe comes together fast.
  3. Set the Instant Pot to Sauté (high) mode, then add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
  4. Then add all the remaining ingredients except for the lite coconut milk and peas. Press Cancel, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release. Unplug the Instant Pot.
  5. Once all the pressure is released, carefully remove the lid, add in the lite coconut milk and peas. Stir well to combine.Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
  6. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  7. Prepare all the veggies as the recipe comes together fast.
  8. In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
  9. Then add all the remaining ingredients except for the lite coconut milk and peas. Cover the pot and cook for 20 to 30 minutes until the cauliflower and potatoes are tender.
  10. Once the potatoes and cauliflower are tender, remove the lid, add in the lite coconut milk and peas. Stir well to combine. Taste test the flavors and add any additional seasoning at this time and cook for a few minutes to allow the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
  11. View the recipe instructions at monkeyandmekitchenadventures.com

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