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Cauliflower and Potato Curry [Vegan, Gluten-Free]

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This cauliflower and potato curry is simple and delicious. The rich, thick curry is punctuated by perfectly sautéed vegetables and the whole dish is bursting with flavor. This recipe is great for a dinner and heats up great for leftovers.

Cauliflower and Potato Curry [Vegan, Gluten-Free]


  • 2 cups medium or long grain brown rice (soaked overnight), rinsed, drained and cooked
  • 1 1/2 tablespoons coconut oil
  • 1 brown onion, chopped
  • 1/4 medium cauliflower head, cut into florets
  • 2 medium potatoes, cut into 8 pieces
  • 1 14-ounce can tomatoes
  • 1 13.6-ounce can coconut milk
  • 2/3-inch piece of ginger
  • 3 garlic cloves
  • 1/3 cup curry leaves
  • 1 tablespoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 cup cashews
  • 1/8 teaspoon chili powder
  • Salt, to taste
  • Coriander, for garnish (optional)


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





Minimal plant-based recipes that bring a balance between eating well and living mindfully. Michael and Masa are the founders of The Minimalist Vegan, where they write about finding the balance between eating well and living mindfully. To help you get started on your journey, download a free copy of their cookbook called One Week of Meals from The Minimalist Vegan website.



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0 comments on “Cauliflower and Potato Curry [Vegan, Gluten-Free]”

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Debbie Callender-O\'Neill
1 Years Ago

Thumbs up from the family - really delicious flavours. Thank you!

I omitted the cashew nuts due to my severe nut allergy and added the curry leaves even though it was not mentioned in the instructions (but listed in the ingredients)
I shall be making this again

Thanks again

1 Years Ago

Measurements - I\'m from England, there are few old people left in this country who understand what an ounce is but for the vast majority of us we do not.... because we are Europeans and we use the metric system. Now Europe is a big place, with many countries but we are not alone in using the metric system. It\'s INTERNATIONAL, used and undesrstood allover the world, the planet, everywhere. Everywhere but the US it seems. So we are bombarded with ounces, pounds, inches, tbsp, cups all in the same recipe. So please... Pretty please with sugar on top, use the..... metric system!


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