Cauliflower Potato Curry: A Soul-Warming Delight (Easy Vegan Instant Pot Curry Recipe)

If you’re on the hunt for a cozy, heartwarming dish that packs a punch of flavor, look no further than this Cauliflower Potato Curry! Imagine buttery soft cauliflower and tender potato cubes swimming in a creamy, aromatic coconut milk sauce, infused with the magic of spices that dance on your palate. This recipe is not just a meal; it’s an experience that wraps you in comfort and nourishes your soul! Perfect for a quick weeknight dinner, this beauty shines whether you whip it up in your Instant Pot or simmer it on the stovetop.

Why You’ll Love This Recipe

This Cauliflower Potato Curry is not just another dish to add to your repertoire; it’s a vibrant feast that everyone will enjoy!

– Big, Bold Flavors: Each spoonful bursts with layers of spices, from smoky garam masala to zesty ginger, creating a flavor explosion that will leave you craving more.
– Crowd-Pleaser: With its rich, creamy texture and colorful veggies, this dish appeals to both kids and adults alike. It’s a guaranteed hit at the dinner table!
– Flexible & Fast: Whether you choose the Instant Pot for a speedy dinner or the stovetop method for a more leisurely cook, this recipe fits your schedule perfectly.
– Feel-Good Ingredients: Packed with wholesome, plant-based goodness, this curry is oil-free, gluten-free, and refined sugar-free, making it a guilt-free indulgence!

Ingredients You’ll Need

Let’s gather the beautiful, wholesome ingredients that make this Cauliflower Potato Curry so special. The vibrant colors and fresh aromas will make your kitchen feel alive!

– 1 cup yellow onion, small dice
– 1 carrot, cut into matchsticks
– 1 small serrano pepper or jalapeño pepper, seeded, small dice
– 2 tablespoons minced garlic
– 2 teaspoons fresh minced ginger
– 1 (14.5 oz.) can petite diced tomatoes (pureed)
– 1 lb. cauliflower florets (about 4 cups)
– 4 cups unpeeled potatoes, 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 + 1 teaspoon curry powder
– 1 teaspoon garam masala
– 1 teaspoon sea salt (+/-)
– Pinch to ¼ teaspoon cayenne pepper (+/-)
– 1 cup lite coconut milk (from can)
– 1 ¼ cup frozen peas
– Steamed brown rice
– Chopped fresh cilantro
– WFPB Flatbread or Quinoa Flatbread

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Cauliflower Potato Curry is its versatility! You can easily customize it to suit your taste or dietary preferences. Here are some delicious ideas:

– Go Gluten-Free: This recipe is inherently gluten-free, but if you’re serving it with bread, make sure your flatbread is gluten-free!
– Add Extra Protein: Toss in some chickpeas or lentils for a protein boost that will make this dish even heartier.
– Make it Spicier: If you crave heat, add more serrano pepper or a dash of your favorite hot sauce to elevate the spice level.
– Swap the Dressing: Experiment with different spices! Try adding turmeric or cumin for a unique twist.
– Cheese it Up: For those who are not strictly vegan, a sprinkle of feta or paneer can add a delightful creaminess!

How to Make Cauliflower Potato Curry

Ready to dive into the cooking process? Let’s get those flavors mingling! Here’s how to create your very own Cauliflower Potato Curry:

Step 1: Prep the Spice Mix

In a small bowl, combine all the spice and herb ingredients. Give it a good mix and set it aside for the flavors to marry.

Step 2: Chop Those Veggies

Prepare all your fresh vegetables! Having them ready to go will make the cooking process a breeze.

Step 3: Sauté the Base

For the Instant Pot: Set it to Sauté (high) mode. Add the minced onion, carrot, and serrano pepper. Sauté for 3-5 minutes, stirring until they soften. If they start to stick, add a splash of water to keep them from burning. Then, add in the garlic, ginger, and spice mix; sauté for another minute.

For Stovetop: In a large Dutch oven or pot, follow the same instructions as above to sauté the base until fragrant.

Step 4: Add the Veggies

Add the cauliflower florets and cubed potatoes into the pot. Sauté for one minute, stirring consistently to coat them with the spice mixture.

Step 5: Pressure Cook or Simmer

For Instant Pot: Add in the remaining ingredients, excluding the coconut milk and peas. Press Cancel and set to Manual Pressure on high for 5 minutes. Once done, allow a 4-minute natural release, then do a Quick Release. Unplug the pot.

For Stovetop: Add all ingredients (except for the coconut milk and peas), cover, and let it simmer on low for 20-30 minutes until the potatoes and cauliflower are tender.

Step 6: Final Touches

Once cooked, carefully remove the lid. Stir in the lite coconut milk and frozen peas. Taste and adjust seasoning if needed, allowing it to sit for a few minutes to let those flavors deepen.

Step 7: Serve and Enjoy

Dish up your Cauliflower Potato Curry with a generous helping of steamed brown rice and a sprinkle of fresh cilantro. Pair with WFPB flatbread, and dig in!

Pro Tips for Making Cauliflower Potato Curry

– Prep Ahead: Chop your veggies in advance for a super quick cooking time when you’re ready to eat!
– Adjust the Texture: If you prefer a creamier curry, blend a small portion of the cooked curry and stir it back in.
– Flavor Boost: For a brighter taste, squeeze fresh lime juice just before serving to elevate those flavors!
– Experiment with Spices: Don’t be afraid to play with different spice combinations to find your perfect blend!

How to Serve Cauliflower Potato Curry

Garnishes

Elevate your dish with beautiful garnishes! Sprinkle fresh cilantro, a swirl of coconut milk, or a sprinkle of red chili flakes for a pop of color and flavor.

Side Dishes

This Cauliflower Potato Curry shines when served alongside steamed brown rice, fluffy quinoa, or warm flatbreads for mopping up every last drop!

Creative Ways to Present

Serve this dish in vibrant bowls or individual cups for a fun dinner twist. You could also create a beautiful platter for a family-style meal!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cauliflower Potato Curry in an airtight container in the refrigerator for up to 3-4 days.

Freezing

This dish freezes beautifully! Portion it out into freezer-safe containers, and it’ll last for about 2-3 months. Just remember to leave a little room for expansion!

Reheating

When you’re ready to enjoy your leftovers, reheat gently on the stovetop over low heat, adding a splash of water or broth if it seems too thick.

FAQs

Can I use red potatoes instead of white?
Absolutely! Red potatoes will work just fine, and they’ll add a lovely color to your dish.

Is this recipe spicy?
The spice level can be adjusted! If you’re sensitive to heat, simply reduce the amount of serrano pepper or omit the cayenne completely.

Can I prepare this in advance?
Yes! You can prepare it a day ahead and reheat before serving for an even richer flavor.

How do I make this gluten-free?
This recipe is naturally gluten-free, just ensure any side dishes like flatbread are also gluten-free!

Final Thoughts

Get ready to experience the warm embrace of this Cauliflower Potato Curry! With its delightful blend of spices and wholesome ingredients, it’s a dish that brings everyone together. Whether you serve it for a cozy family dinner or a gathering with friends, this curry is sure to impress. So roll up your sleeves, grab those ingredients, and let your kitchen fill with the enticing aromas of this heartwarming meal. You’ve got this! 🌟