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- 1 medium head of cauliflower, cut into florets - 2 medium potatoes (Yukon Gold or Russet), peeled and diced - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 1 inch piece of fresh ginger, grated - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon ground coriander - 1 can (13.5 oz) coconut milk - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving

Easy Cauliflower and Potato Curry Recipe

Discover the comforting flavor of Creamy Cauliflower & Potato Delight, a wholesome vegan dish that's easy to prepare and perfect for any occasion. This nutrient-rich combination of cauliflower and potatoes creates a creamy, satisfying meal that everyone will love. Packed with essential vitamins and fiber, this recipe not only nourishes but also pleases the palate. Perfect for family dinners or meal prep, elevate your culinary skills with this delicious plant-based treat!
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Ingredients
  

1 medium head cauliflower, cut into florets

2 medium potatoes, peeled and diced

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, minced

2 medium tomatoes, chopped

1 can (400 ml) coconut milk

2 tablespoons vegetable oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon coriander powder

Salt to taste

Fresh cilantro leaves, for garnish

1 cup vegetable broth or water

Optional: lime wedges for serving

Instructions
 

Prepare the Aromatic Base: In a large pan, heat the vegetable oil over medium heat. Once hot, add the mustard seeds and cumin seeds. Sauté for about 30 seconds until they begin to crackle and release their aroma.

    Sauté Vegetables: Add the chopped onions to the pan and cook for 5-7 minutes until they turn translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

      Incorporate the Spices: Add the turmeric powder, garam masala, and coriander powder to the onion mixture. Stir well to combine and sauté for another minute to toast the spices.

        Add Tomatoes: Stir in the chopped tomatoes and a pinch of salt, cooking for about 5 minutes or until the tomatoes soften and break down.

          Introduce Cauliflower and Potatoes: Add the cauliflower florets and diced potatoes to the pan, stirring well to coat them with the spice mixture.

            Add Liquid: Pour in the coconut milk and vegetable broth (or water), bringing the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the potatoes and cauliflower are tender.

              Final Touches: Taste and adjust the seasoning, adding more salt if needed. If you like a little extra creaminess, you can mash a few pieces of potato and cauliflower against the side of the pot.

                Serve: Once cooked, remove from heat, and garnish with fresh cilantro leaves. Serve hot with lime wedges on the side, alongside rice or naan.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings