Vegan Cauliflower And Potato Curry

vegan cauliflower and potato curry

I love Indian curries! Even before I was vegan, I loved going out and ordering a vegetarian curry. Eggplant and malai kofta were my favourites.

I have had to retire from the kofta as they put cream in it but the eggplant and some others are still available. You can’t go wrong.

I love potatoes in curries. And cauliflower is a great accompanying vegetable to break up the starch and the carbs in the meal.

I generally make curries in the colder months of the year, and it’s certainly time for that over here in Australia! Another great combination is sweet potato and chickpea.

I want to start experimenting more with different curries as I think they offer so much depth of flavour and it’s also a great comforting dish.

All the herbs and spices used in many of them provide a range of health benefits, and they all help to boost your immunity. In this one, in particular, the garlic, ginger and turmeric are all great for fighting the colds in winter and are anti-inflammatories.

I love it when the ingredients I use in my cooking have a multitude of health benefits!

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Vegan Cauliflower & Potato Curry

Vegan Cauliflower & Potato Curry

Yield: Serves 4
Inactive Time: 45 minutes
Total Time: 45 minutes


  • 2 cups medium or long grain brown rice (soaked overnight), rinsed, drained and cooked
  • 1 ½ tbsp coconut oil
  • 1 brown onion, chopped
  • ¼ medium cauliflower head, cut into florets
  • 2 medium potatoes, cut into 8 pieces
  • 1 can tomatoes (400g)
  • 1 can coconut milk or low fat cream
  • 2-3cm piece of ginger
  • 3 garlic cloves
  • ⅓ cup curry leaves
  • 1 tbsp garam masala
  • ½ tsp turmeric powder
  • ½ cup cashews
  • 1/8 tsp hot chilli powder
  • Salt to taste
  • Coriander for garnish (optional)


  1. Cook the rice following instructions on packet.
  2. Place the coconut oil in a large saucepan on medium heat.
  3. When the pan gets hot, add the onion and sauté for around 2 minutes.
  4. Add in the cauliflower and potatoes and cook for another 5 minutes stirring occasionally so the potatoes don't stick to the bottom of the pan.
  5. In a high speed blender, combine tomatoes, coconut milk/cream, ginger, curry leaves, garlic, garam masala, turmeric, cashews, hot chilli powder and salt. Blend until you reach a smooth and thick consistency then add to the saucepan. You can add some water if you want it a little runnier. I like my curries nice and thick.
  6. Cook for around 25-30 minutes stirring occasionally. It's ready when the potatoes are cooked.
  7. Serve with brown rice and garnish with coriander.

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What kind of curry do you love preparing in the colder months?

Other curry recipes you’ll love:

  1. Creamy Red Lentil Curry (Vegan-Friendly)
  2. Vegan Dal Makhani (Black Lentil Dal)
  3. Palak Sweet Potato Paneer
  4. Homemade Vegan Naan
  5. Coconut Red Lentil Dahl

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12 thoughts on “Vegan Cauliflower And Potato Curry”

  1. I love the procedure for this recipe, the cashews and the blender, etc but it is sticking at any temperature. As a previous carnivore turned vegan in my omnivore curries I always added the coconut milk at the end and I wish I’d waited cause I don’t know how the potatoes are going to cook in this thick curry! I have it as low as it will go as is.

    1. Sorry Susan, I only saw this now!
      Did you add some water to prevent sticking? You can also put the lid on to prevent any of the water evaporating and put it on a smaller flame. At what point did it start to stick to the bottom? I’ve personally never had issues with this. How did it turn out?

  2. Hi guys, I’m in the middle of making this and realised the recipe doesn’t say what to do with the curry leaves! I’ve never cooked with them before. Are they similar to bay leaves in that you leave them in there while coooking them pull them out?

    1. So sorry Rachel! I only just saw this! Thanks for bringing it to my attention. I normally blend them with the rest of the curry ingredients but you can have them in the curry itself and eat them. Bay leaves are just for cooking but curry leaves you can eat. Sorry again for the delay! I hope you still enjoyed it 🙂

  3. I’m afraid I tried this dish and it was not success for me. The flavour was very bland and you could hardly taste the curry even though I put more than was required. I think the coconut milk made the sauce too thick and gloopy and absorbed a lot of the spice.

    I would adjust the amount of potatoes and add more of them. I’m sorry I couldn’t be more positive, and I appreciate that this is simply MY opinion, but this didn’t work as expected on first attempt.

    1. Hi Gemma,

      Thank you for your honest feedback and we’re sorry you didn’t enjoy this recipe! Did you season it with salt? Maybe that is why it could’ve been bland. Also, using a high speed blender really helps to incorporate all the flavours well. From all the spices that are in the recipe, if you used them all in the quantities suggested, it shouldn’t be a bland mix. Let us know if you try making it again and if you make any other adjustments.

      Thanks, M & M

  4. Jean Engstrand

    This looks so good. Can I substitute curry powder for the leaves? If so, how much?
    Like Anne, I was also wondering about the size of the can of tomatoes.

    1. Hi Jean,

      You certainly can! It will just have a different taste. If it’s a mild one I would use 1 tablespoon. Depends on how strong you want it. I would add a little bit first, blend it and try and then see if you want more 🙂

      Size of the can is 400g.

  5. Hi Michael,
    I do enjoy potato cauliflower curry dishes. This is something I usually order at Indian Restaurants. Your recipe looks delicious. I am wondering what is the size of the can of tomatoes that you recommend.
    Many thanks.

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