Easy Potato Curry with Roasted Cauliflower and Greens - this plant-based, vegan meal comes together in about 30 minutes. Cauliflower is roasted in the oven until sweet and caramelized while the potatoes are simmered to make a quick sauce. It's sweet and fragrant. And best of all quick.
Happy New Year!
Happy New Decade!!
Can you believe it is 2020? Me either
Before you say, it's just another curry recipe. Let me just say, you can always use another curry recipe 🙂
Curries can be incredibly quick and easy - and healthy. This one is full of fresh veggies - potatoes, cauliflower, and greens. Which might help you with your New Year's resolutions... or just help you get through next week. Whichever, it is good with me.
Serve this with a whole grain - like whole-grain basmati or quinoa and you will add fiber and nutrients. You might also want to try this instant pot red lentil curry or this easy cauliflower and tofu curry (for a no coconut milk option).
This particular recipe requires some easy multitasking to get the job done in around 35-minutes.
How to make Quick Potato Curry
To have dinner ready in 35-40 minutes, before I do anything else, I start the rice. If using whole grain rice you will need about 40 minutes for it to cook. White rice - I like basmati for this will take about 25 minutes.
Cook this according to package directions using your preferred method. I'm a big fan of my rice cooker. A rice cooker allows for hands-off rice cooking. It's an inexpensive small appliance and is totally worth the investment. You can cook just about any grain in it too -- not just rice.
TIP - A good rice cooker will keep rice warm for hours. As in 8-10 hours. To save even more time, start the rice before you leave for work.
Once the rice is on, preheat the oven to 400 degrees.
While the oven heats up you can get the cauliflower ready for roasting. Toss the florets with a little bit of olive oil and about half of the curry spice, or one tablespoon.
Once the cauliflower is in the oven, chop the potatoes into small dice. Use a thin-skinned potato - yellow or red- so you don't have to peel them first.
4 large potatoes will feed 4 people nicely in this dish.
Add the potatoes to a pot with the measured amount of vegetable stock and the remaining curry spices.
This is a sweeter curry from the coconut, so I like a bit of heat. I add some crushed chili flakes or cayenne pepper. Just a pinch. You can always add more.
Let this come to a boil. Then reduce the heat and simmer until the potatoes are almost tender. Then increase the heat again and let the liquid boil off. You will be left with a slightly saucy broth at the bottom of the pot, thickened from the potatoes.
While the potatoes are simmering get the other ingredients ready: chopped the green onion and cilantro and peel the garlic. Cut the cherry tomatoes in half. Open the can of coconut milk. I use baby spinach, so just get out the amount you need.
At this point, add the garlic, green onions, and coconut milk. I like to add a little bit of sweetener - a couple of teaspoons of maple syrup, honey or brown sugar. The sweetness highlights the coconut flavor and my family prefers it this way. But this is totally optional.
Let it simmer for a couple of minutes. It will thicken slightly. Stir in the spinach and cherry tomatoes. Allow them to wilt a little bit. Remove it from the heat.
Now the cauliflower is done. It should be soft and caramelized with some toasted edges.
Stir the cooked cauliflower into the curry sauce. Taste for seasoning, adding a bit of salt if necessary.
Serve over rice with a slice of lime.
A few notes about this recipe:
- Use a low sodium vegetable broth to keep the sodium down in this recipe
- You can also use water and a vegetable broth bouillon cube or vegetable broth concentrate. I like this brand Better than Bouillon Brand No Chicken Broth.
- You can leave out the brown sugar, I find a bit of sweetener highlights the coconut milk and goes nicely with some chili pepper. You can leave it out depending on your taste buds.
Easy Cauliflower & Potato Curry
- 1 cup basmati rice
- ½ large head of cauliflower broken into bite-sized pieces, about 4 cups
- 4 yellow or white potatoes diced small, about 4 cups
- 1 pint cherry tomatoes cut in half
- 4 cup baby spinach
- 1 bunch green onions white and light green parts thinly sliced
- 2 cup vegetable stock low sodium preferable
- ¼ cup cilantro chopped
- 2 cloves garlic
- 2 tablespoon curry powder
- ¼ teaspoon cayenne more or less to taste and desired heat level
- 1 can coconut milk
- 2 teaspoon brown sugar or other sweeteners (optional)
- Preheat oven to 400 degrees. Toss cauliflower with olive oil and spread on a baking sheet. Sprinkle 1 tablespoon of curry powder over cauliflower. Toss again. Roast in a preheated oven until soft and caramelized, 25-30 minutes.
- In a large, wide saucepan, heat potatoes, I tablespoon curry powder, cayenne pepper and 2 cups vegetable stock. Bring to a boil, reduce heat and simmer until potatoes are tender about 8 minutes. Increase heat and allow the liquid to evaporate into a thick sauce, another 5-8 minutes. Reduce heat, add garlic, green onions, coconut milk, sweetener, and tomatoes. Stir into the potatoes and cook 1-2 minutes. The sauce will continue to thicken slightly. Remove from heat, stir in spinach and cilantro. Stir until spinach wilts. Check the sauce for salt, add salt if necessary.
- At this point, the cauliflower is likely done. Remove the cauliflower from the oven, and stir into the potato and spinach mixture. Serve over rice.