Vegan Cauliflower and Potatoes Curry

Vegan Cauliflower and Potatoes Curry

Recently, I fell in love again, with the warm, soothing, and comforting yellow curry. It has been years since I ate curry, but since we tried it again a couple of months ago, it made a real comeback. Now, there is not a two weeks period in which we don’t eat curry at least once.
Curry is such a good dish because you can play with your ingredients, and every time you make it different, it still comes out so good. One of my favorites is this lovely cauliflower and potatoes combination, and I'd like to share it with all of you.
I like to serve it with white rice, but honestly, it can work just as well with noodles or even on it’s own.
Purple Wildflour Vegan Bakery

Curry
The combination of spices found in curry powder makes it a great way to add flavor and nutritional benefits to your dishes. Curry powder contains a variety of anti-inflammatory spices, including turmeric, coriander, and chili powder. Curry dish is also very comforting and very fulfilling, which are all really good qualities in a dish.


Fresh Ginger
Ginger is high in gingerol, which has powerful anti-inflammatory and antioxidant properties, it has been shown to lower blood sugar levels and improve various heart disease risk factors. Ginger is a superfood and well worth to incorporate into your meals routine.

Purple Wildflour Vegan Bakery

Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

This recipe is spicy and full of flavor, every bite brings so many feelings, much like the song Mardy Bum by Arctic Monkeys

Purple Wildflour Vegan Bakery

Let's start:

Prep time: 15 min.
Cooking time: 25 min.
Difficulty: simple Servings: 8 ppl


Tools: Ingredients:
  Instructions:
  1. Boil a pot of water with a little salt and put the cauliflower florets to boil for approximately 10 minutes (the florets should soften a little bit but still be relatively firm). Drain and put aside.
  2. In your saucepan heat the olive oil and add the onion. Saute until soft and a little transparent (5-7 minutes), add the garlic and ginger, cook for another 2 minutes. Add the cauliflower florets and the potatoes and fry for 2 more minutes.
  3. Add the water and the crushed tomatoes along with the spices and stir until fragrant.
  4. Cook for another 10 minutes, stir in the coconut cream/ milk and add spices to taste.
  5. Serve with white rice or any other choice of grain. I like to add baked crispy tofu. (for a tofu recipe press link) 
  6. Enjoy!
 

 

Purple Wildflour Vegan Bakery

 Have you already tried it?

Go ahead, share your version with me, tag  #pwildflour

Let me know what you think of the recipe in the comments section :)

Purple Wildflour Vegan Bakery
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