When we lived in Jacksonville Florida, we had really close Indian friends who followed a vegan diet. My husband and I love Indian food, so we thought “hey, we totally scored in the friends department!!
The first time they invited us over for dinner, they made a rice dish with a stew and when I heard my friend describing it to me, I realized it was essentially the exact same way I make my Arabic stews but with slightly different spices. Even the rice that went with the stew was pretty similar but instead of using vermicelli with the rice, they used Cumin seeds to make Jeera rice.
That’s when I had the brilliant idea that if my kids can eat arabic stews, they should definitely try Indian stews. And so, my kids tried it that day and they loved it! It’s all in the name of raising non-picky eaters, you know?!
And my non-picky eaters love simple Indian dishes like this Cauliflower Potato Curry. And I’m happy because I never have to make something different for my kids to eat. Win/Win!
If you make this healthy-ish feelgood Cauliflower Curry recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It's a healthy easy dinner idea.
Course: Main Course
Keyword: Cauliflower Curry, Vegan Curry
Author: Yumna Jawad
1-inchfresh gingerpeeled/finely grated
2-3Tbspfresh cilantrochopped (plus more for garnish)
1/2large head of cauliflowercut into florets
2-3large sweet potatoesdiced
2Tbspred curry pasteor substitute with just tomato paste
1 28ozcan chopped tomatoes
1 14ozcan chickpeasdrained and rinsed
1 14ozcan of coconut milkfull fat or light
Heat the oil in a large, heavy pot. Add the onions, garlic, ginger,and cilantro; and saute for 5-10 minutes until the onions are very soft and translucent.
Add the cauliflower and sweet potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and spices and the dish becomes very fragrant.
Next, add the canned tomatoes with their juices, chickpeas, coconut milk and as much water as you'd like depending on the thickness preference. I usually do about 2 cups of water so that it covers the vegetables slightly.
Bring to a boil, then turn the heat to low. Simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
Serve over rice and garnish with cilantro, if desired
Nutrition: The Nutrition label does not include the kale chips or rice. It is only for the curry.
How to Make Rice: For every cup of rice, use 1¾ cups of boiling water. Give it one stir, (don’t over stir to avoid making the rice sticky), then cover wtih a tight-fitting lid and simmer on the lowest heat setting for 15-20 minutes, depending on the quantity of rice. Remove from heat and allow the rice to steam in the pot for a few minutes, then fluff the rice with a fork.
Storage: Store any leftovers in tight-fitting container for up to 5 days.
Adaptation: Feel free to add other vegetables, or chicken, beef or seafood to the curry!
Amount Per Serving (1 g)
Calories 252Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 11g55%
Total Carbohydrates 24g8%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.
I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!