Weeknight Vegan Curry with Cypriot New Potatoes (ad)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still providing creaminess.

Cypriot new potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add nutrients and flavor, while regular potatoes are more accessible.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: individual spices

Homemade blends can be tailored for flavor and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and healthy fats.

Preheat oven to 184 degrees Celsius.

Roast cauliflower florets in olive oil and cumin seeds for 10-15 minutes until browned.

Add chopped leeks to the roasted cauliflower and cook for 5 minutes with the lid on.

Add 2 chopped garlic cloves and about an inch of peeled and chopped ginger, cooking until fragrant.

Add a pinch of cumin seeds and ground coriander, stirring for a minute to release flavors.

Add 3 teaspoons of medium curry powder and a cinnamon stick, cooking until fragrant.

Add Cypriot new potatoes and mix well with the spices.

Add half a can of coconut milk and a vegetable stock cube, mixing to combine.

Add about the same amount of water and cook for 10-15 minutes until potatoes are soft.

Add green beans and tomatoes, cooking for another 5 minutes until everything is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens