CAULIFLOWER POTATO CURRY

 


We are lickin’ the bowl of this ultra-flavorful dish! Easy to form using the moment Pot or Stovetop, this comforting Cauliflower Potato Curry is packed filled with aromatic spices and powerhouse veggies. the entire family are going to be running to the table for this hearty filling dish! It’s perfect for a fast weeknight dinner within the Instant Pot. Stovetop instructions make this recipe versatile. Soul-warming and filled with feel good ingredients, grab a bowl and obtain able to dig in!

Whole Food Plant Based, vegan, plant based, oil free, sugar free, no highly processed ingredients, and gluten free.


PRODUCTS USED:

  • Instant Pot/Pressure Cooker – or – Ceramic/enamel lined Dutch oven or similarly large stock pot


CAULIFLOWER POTATO CURRY


Prep Time: 10 Minutes


Cook Time: 5 Minutes (+ 4 Minutes Rest)


Total Time: 19 Minutes (+ pressure time)


Yield: 4-5 Servings 1x


Category: Dinner


Method: Instant Pot, Stovetop


Cuisine: Indian


DESCRIPTION

We are lickin’ the bowl of this ultra-flavorful dish! Easy to form using the moment Pot or Stovetop, this comforting Cauliflower Potato Curry is packed filled with aromatic spices and powerhouse veggies. the entire family are going to be running to the table for this hearty filling dish! It’s perfect for a fast weeknight dinner within the Instant Pot. Stovetop instructions make this recipe versatile. Soul-warming and filled with feel good ingredients, grab a bowl and obtain able to dig in!

Whole Food Plant Based, vegan, plant based, oil free, sugar free, no highly processed ingredients, and gluten free.


INGREDIENTS

  • 1 cup yellow onion, small dice
  • 1 carrot, dig matchsticks
  • 1 small serrano pepper or jalapeno , 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, dig small cubes *
  • ½ cup vegetable broth *
  • ½ cup water (or broth)

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • 1 Tablespoon + 1 teaspoon flavorer *
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt () *
  • Pinch to ¼ teaspoon cayenne pepper () *

Other Ingredients:

  • 1 cup lite coconut milk (from can)
  • 1 ¼ cup frozen peas

Other Optional Ingredients:

  • Steamed rice
  • Chopped fresh cilantro
  • WFPB Flatbread or Quinoa Flatbread

________________________________________

INSTRUCTIONS

  1. Place the Spice/Herb Ingredients during a small bowl, mix well, set aside.
  2. Prepare all the veggies because the recipe comes together fast.
  3. Set the moment Pot to Sauté (high) mode, then add the minced onion, carrot and serrano pepper, sauté for 3 to five minutes until the onion, carrot, and pepper start to melt . Add a tablespoon of water if they begin to stay to stop them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower within the seasoning.
  4. Then add all the remaining ingredients apart from the lite coconut milk and peas. Press Cancel, then set the moment Pot to Manual Pressure High for five minutes. When finished, press Cancel and permit to take a seat for 4 minutes, then do a fast Release. Unplug the moment Pot.
  5. Once all the pressure is released, carefully remove the lid, add within the lite coconut milk and peas. Stir well to mix .Taste test the flavors and add any additional seasoning at this point , stir to mix , allow a couple of minutes for the flavors to marry. Serve together with your favorite rice, chopped cilantro, and flatbread.

Stove Top Instructions

  1. Place the Spice/Herb Ingredients during a small bowl, mix well, set aside.
  2. Prepare all the veggies because the recipe comes together fast.
  3. In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the minced onion, carrot and serrano pepper, sauté for 3 to five minutes until the onion, carrot, and pepper start to melt . Add a tablespoon of water if they begin to stay to stop them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower within the seasoning.
  4. Then add all the remaining ingredients apart from the lite coconut milk and peas. Cover the pot and simmer (low boil) for 20 to half-hour until the cauliflower and potatoes are tender.
  5. Once the potatoes and cauliflower are tender, remove the lid, add within the lite coconut milk and peas. Stir well to mix . Taste test the flavors and add any additional seasoning at this point and cook for a couple of minutes to permit the flavors to marry. Serve together with your favorite rice, chopped cilantro, and flatbread.


________________________________________

NOTES

  • *Cauliflower Florets and Cubed Potatoes: don't cut the cauliflower and potatoes too small as they might disintegrate within the Instant Pot.
  • *Petite Diced Tomatoes: We pureed our petite diced tomatoes to feature a gorgeous color to the sauce. We strongly suggest pureeing the tomatoes as this may create a pleasant liquid, especially when using the moment Pot. Otherwise you'll potentially get the “Burn” warning with the moment Pot if not pureed.
  • *Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it's Whole Food Plant Based compliant, because it doesn't contain MSG, has no oil, and doesn't contain any highly-processed ingredients.
  • *Curry Powder: we actually enjoy Penzeys Sweet flavorer , please be happy to use your favorite flavorer .
  • *Cayenne Pepper: If you only need a hint of warmth , use a pinch. If you would like tons of warmth use ¼ teaspoon or more. you'll add it at the top if unsure and add a small bit at a time until the will heat is achieved.
  • *Sea Salt: Please adjust the ocean salt based upon your family’s sea salt preferences and/or based upon dietary needs.
  • *Serving: 4-5
  • *Storage: Refrigerate and use within 5 days.


Nutrition Facts

Serving Size 1 bowl

Serves 5


Amount Per Serving

Calories 426%

 Daily Value*

Total Fat 7g9%

Cholesterol 0mg0%

Total Carbohydrate 82.7g30%

Dietary Fiber 8.9g32%

Protein 7.9g16%

Vitamin A34%

Vitamin C44%

Calcium7%

Iron25%

Vitamin D0%

Magnesium19%

Potassium25%

Zinc11%

Phosphorus13%

Thiamin (B1)17%

Riboflavin (B2)10%

Niacin (B3)13%

Vitamin B624%

Folic Acid (B9)13%

Vitamin B120%

Vitamin E4%

Vitamin K173%


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