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Bowl of Cauliflower Potato Curry with spices and herbs

Cauliflower Potato Curry

A creamy, flavorful curry featuring cauliflower and potatoes, perfect for a cozy dinner or busy weeknight.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup yellow onion, small dice
  • 1 carrot, cut into matchsticks
  • 1 small serrano pepper or jalapeño pepper, 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, cut into small cubes
  • 1/2 cup vegetable broth can substitute with water
  • 1/2 cup water or broth
  • 1 cup lite coconut milk (from can)
  • 1 1/4 cup frozen peas
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • 1 Tablespoon + 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt (+/-)
  • 1/4 teaspoon cayenne pepper (pinch to 1/4 teaspoon, +/-)

Method
 

Preparation
  1. Prepare your spice mix by combining all spices in a small bowl.
  2. Chop the vegetables into uniform pieces for even cooking.
Cooking
  1. In the Instant Pot on Sauté mode, cook the onion, carrot, and serrano pepper for 3-5 minutes until softened.
  2. Add garlic, ginger, and the spice mix; sauté for another minute.
  3. Stir in cauliflower and potatoes; sauté briefly before adding the remaining ingredients except coconut milk and peas.
  4. Set to Manual Pressure High for 5 minutes. After cooking, let it sit for 4 minutes before Quick Release.
  5. Stir in coconut milk and peas before serving.

Notes

Don’t skip toasting the spices before adding the vegetables; it enhances the flavors significantly. For an extra kick, drizzle some sriracha on top before serving.