VEGETARIAN CURRY w / POTATOES and CAULIFLOWER | VEGAN CURRY RECIPE

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can provide a similar creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Making a spice blend allows control over ingredients and flavor.

Add 1/3 cup of vegetable oil to a pan and heat until hot.

Add 1/2 diced red onion and sauté until it starts to get color, about 5 minutes, seasoning with salt.

Add minced garlic and ginger; sauté until fragrant.

Stir in 1 teaspoon of curry powder, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of chili powder, and 1/2 teaspoon of black pepper; toast the spices slightly.

Add 2 diced ripe tomatoes and cook until they break down, about 5 minutes.

Add rinsed potatoes and cover; cook on low for about 6-7 minutes.

Add water to prevent sticking and cover; cook for another 3 minutes until potatoes start to soften.

Add cauliflower, carrot, bell pepper, and jalapeno; cover and cook for 3 minutes.

Add about 4 cups of water to create a sauce and some cilantro; cover and cook until vegetables are softened.

Check the vegetables; once cooked, garnish with remaining cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary