Coconut cauliflower and potato curry with sweet-spicy flavors and a slight Indian twist. Creamy yet healthy (and in my opinion, more delicious) alternative to the usual butter- and cream-rich version. Minimal steps and easy to throw together – one pot only! Perfect with rice, roti, or naan any night of the week.
I’ve always enjoyed hovering over my parents as they whipped together a curry for dinner. I remember my dad would often summon me to the kitchen whenever he was making chicken curry and tell me to watch, just because he knew how much I loved it. I was under the impression that something with such rich colors and flavors must be pretty complex to make, so I admired how he just threw in spices based on intuition. Many many years later, it became my turn to do that, and this dish is proof!
I made this for the first time a couple of months ago and my parents loved it so much they asked me to make it again the other day. I slightly adapted the recipe and used measuring spoons, so the recipe is set in stone and ready to be shared.
The Flavors
From my experience, usually Indian recipes don’t call for coconut milk, especially since it’s sweet and we need that spice. Although it may be sweet, it adds a creaminess and coconut flavor that complements the traditional Indian spices in this dish extremely well. If you don’t have some of the spices the recipe calls for, I’m sure it will still taste great if you omit what you don’t have from the recipe. But if you really want the full flavor profile of Indian dishes in general, I’d recommend keeping the basics in your pantry, like turmeric and garam masala.
The Rundown
This recipe requires just a few simple steps. You boil the potatoes separately, marinate and broil the cauliflower in the oven to give it a crispness, and then throw it all together in one pot only. First the onion/ginger/garlic, then spices, then liquids, and finally, the veggies. Dinner will be ready in a mere 30 minutes!
Coconut Cauliflower Curry
Ingredients
- 1 cauliflower
- 3 small potatoes
- 2 tbsp avocado oil sub olive oil
- 1/2 purple onion, chopped
- 4 cloves of garlic, minced
- 2 inches ginger, grated
- 1 cup tomato paste ~ 2 tomatoes
- 1 14 oz. can coconut milk
- 1.5 cups water
- 1 tbsp coconut oil
Spices
- 1 tsp cayenne
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp red chili powder (reduce to 1/2 tsp for less spice or omit)
Instructions
- Chop cauliflower into florets and marinate in 2 tbsp coconut milk, 2 cloves garlic, 1 inch ginger, and salt for 10 minutes.
- Quarter potatoes and boil in water until soft (~ 10-12 min). Judge softness with fork.
- Put cauliflower on baking sheet and broil on high for 4-5 minutes.
- While the cauliflower broils, add 2 tbsp avocado oil to a pot over medium heat.
- Add onion, ginger, and garlic. Cook for 5 minutes, letting onions brown a little.
- Add all spices and combine for 2 minutes.
- Add tomato paste, coconut milk, and water. Increase to high heat so that it bubbles and thickens for 5 min.
- Add cauliflower, coconut oil, and water if you would like it thinner. Cook for 5 minutes.
- Take pot off heat and add potatoes, spinach, and salt to taste.
- Garnish with cilantro and serve with rice, roti, or naan.
