Creamy Coconut Cauliflower and Potato Curry

Ingredients

• 1 head cauliflower(paid link)
• 2 medium potatoes(paid link)
• 1 large sweet potatoes(paid link)
• 13 ½ oz coconut milk(paid link)
• 2 tbsp curry powder(paid link)
• 2 tbsp vegetable oil(paid link)
• 1 medium onion(paid link)
• 3 cloves garlic(paid link)
• 1 inch ginger(paid link)
• 1 cup vegetable broth(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• ¼ cup fresh cilantro(paid link)

Instructions

1. 1

   Chop the cauliflower into florets. Peel and dice the potatoes and sweet potatoes into 1-inch cubes. Finely chop the onion, mince the garlic, and grate the ginger.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

   5 min

3. 3

   Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

4. 4

   Stir in the curry powder and cook for 30 seconds, until fragrant.

5. 5

   Add the diced potatoes, sweet potatoes, cauliflower florets, coconut milk, and vegetable broth to the pot. Season with salt and black pepper.

6. 6

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the vegetables are tender.

   20 min

7. 7

   Stir in fresh cilantro just before serving.

Perfect With