This is an easy, comforting curry recipe with potatoes and cauliflower as the main ingredients. If you want a richer sauce, you can add more coconut milk.
2 cups potatoes, peeled and cubed
2 cups cauliflower florets
1 medium onion, chopped
2 large garlic cloves, minced
1 tbsp ginger, grated
1/3 cup full fat coconut milk
3 tbsp tomato paste
2 tbsp curry powder
2 cups water
2 tbsp lemon juice
2 tbsp avocado oil, divided
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1/2 tsp cayenne
1/4 tsp turmeric
1/4 tsp cardamom
1 tsp salt
Preheat oven to 420°F and line 2 sheet pans with parchment paper. Place the potatoes in one of the pans and the cauli in the other, drizzle with ½ tbsp avocado oil each and bake until crispy on the outside and soft in the middle, ~20 mins for the cauli and ~30 mins for the potatoes.
Meanwhile make the curry base. Heat up the remaining avocado oil in a pot and once hot add the onion and saute 2-3 mins. Add the garlic and ginger and saute 2 more mins.
Add the spices and stir everything together for 30 secs then add the tomato paste, @malagirlbroths Cosmic Curry and water. Bring everything to a boil then lower heat to simmer and cook 10 mins.
Add the roasted potatoes, and cauliflower, coconut milk and Sparkle Salt, stir, and cook 2 more mins.
Remove from heat, stir in the lemon juice and serve topped with chopped cilantro alongside naan bread and/or your favorite grain. Enjoy!
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.
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