This vegan cauliflower potato curry with coconut milk is creamy, aromatic and easy to make. You’ve probably already got most of the ingredients in your kitchen, so it makes this recipe all the more approachable!
Building on basic Indian cooking principles, I’ve learned a thing or two through creating curries. I absolutely love Indian food and have taken it upon myself to try and learn as much as I can. Even though I’ve shared quite a few recipes with you until now, there are plenty more to come!
This curry is a marriage between a simple curry base and aloo gobi. Aloo gobi literally means “potato cauliflower”. I love a nice rich gravy with the addition of vegetables and vegan proteins like tofu. My vegan matar paneer with tofu is the perfect example!
I originally posted a similar recipe to this one back in 2015, and it needed a bit of a facelift. So, here is a beautiful recreation with some tweaks that makes the flavours deeper, fresher and richer.
All the spices used in many of them provide a range of health benefits, and they all help to assist your immunity. In this one, in particular, garlic, ginger, cinnamon and turmeric are all great for helping fight colds in winter and are anti-inflammatories.
I love it when the ingredients I use in my cooking have a multitude of health benefits!
Some tips to make this cauliflower potato curry
To help you get the best results with this dish, here are some tips:
- The reason the curry takes a while to cook at the end there is because potatoes take longer to cook in an acidic sauce like a tomato sauce. They hold their shape well but need more time to cook. If you’d like to speed this up, you can par-boil them first and then add to the curry. You’ll be able to reduce the cooking time by about 10-15 minutes. Keep in mind though that the cauliflower will be a little more crunchy.
- If you want to keep this nut-free, you can simply add coconut cream instead of coconut milk and cashew blend to the curry. It won’t be as thick and creamy, but the flavour will still be wonderful.
- When I make curries, I always pre-chop and do all the prep before the stove gets turned on. Things can easily burn if you’re trying to multitask when ingredients get added quickly to the pan. Trust me, I know…burnt onions, garlic and spices anyone? Not that nice!
- The main difference here will be the kind of curry powder that you use. Some are a little sweeter than others, and some have a bolder spice profile. Whatever one you use, it will be wonderful, I promise you.
What to serve with this vegan cauliflower potato curry
This dish serves beautifully with a side of:
- Rice (white or brown)
- A fresh salad
- Pickled vegetables
- Or if you love spicy food, some fresh red chillies or sriracha
What kitchen tools you’ll need to make this curry
Here’s a list of kitchen tools required to make this potato cauliflower curry.
- Sharp chef’s knife
- Chopping board
- Skillet or wider pot with lid
- Wooden mixing spoon
- Fine/Microplane grater for fresh ginger
- Peeler for potatoes
- Measuring cups and spoons
The potatoes and cauliflower are the perfect vegetables to soak up all the deliciousness in the rich masala gravy. Naturally gluten-free, this curry can be an excellent addition to your weeknight dinners as well as leftovers for the next day. In fact, this dish gets better with age. All the flavours deepen and infuse even more overnight.
If you haven’t noticed, I have a few Indian inspired recipes on The Minimalist Vegan, and there are plenty more to come! So if you love these recipes, please let me know what you’d like to see next.
Love Indian food? Some more delicious recipes
- Creamy Red Lentil Curry
- Matar Paneer with Tofu
- Dal Makhani (Black Lentil Dal)
- Palak Paneer with Sweet Potato
- Roasted Curried Cauliflower with Coconut Rice
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