Vegan Cauliflower and Potato Curry


-2 cups medium or long grain brown rice (soaked overnight), rinsed, drained and cooked
-1 1/2 tablespoons coconut oil
-1 brown onion, chopped
-1/4 medium cauliflower head, cut into florets
-2 medium potatoes, cut into 8 pieces
-1 14-ounce can tomatoes
-1 13.6-ounce can coconut milk
-2/3-inch piece of ginger
-3 garlic cloves
-1/3 cup curry leaves
-1 tablespoon garam masala
-1/2 teaspoon turmeric powder
-1/2 cup cashews
-1/8 teaspoon chili powder
-Salt, to taste
-Coriander, for garnish (optional)


-Cook the rice by following instructions on the packet.
-Place the coconut oil in a large saucepan on a medium heat.
-When the pan gets hot, add the onion and sauté it for around 2 minutes.
-Add in the cauliflower and potatoes and cook them for another 5 minutes, stirring them occasionally so the potatoes don’t stick to the bottom of the pan.
-In a high-speed blender, combine tomatoes, coconut milk, ginger, garlic, garam masala, turmeric, cashews, hot chili powder, and salt.
-Blend this until you reach a smooth and thick consistency, then add it to the saucepan. You can add some water if you want it a little runnier.
-Cook for around 25-30 minutes stirring occasionally. It’s ready when the potatoes are cooked.
-Serve with brown rice and garnish with coriander.

Recipe is from

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