clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cauliflower Potato Curry with Coconut Milk

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4


This cauliflower potato curry is rich, creamy, and loaded with flavour. It also happens to be gluten-free, dairy-free, and vegan-friendly.


  • 2 tablespoons coconut oil (or neutral oil)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece ginger, finely grated
  • 1 teaspoon garam masala
  • 2 teaspoons curry powder
  • ¼½ teaspoon chilli powder (depending on how spicy you like it and if you’re curry powder has chilli in it)
  • 1 can / 400g / 14.10 ounces diced tomatoes
  • 1½ teaspoons salt
  • 4 / 400g / 14.10 ounces potatoes, peeled and chopped into bite-sized pieces
  • 1 can / 400ml / 13.52 ounces unsweetened coconut milk
  • ½ cup / 70g raw cashews*
  • 1 small head / 500g / 1.1 pounds cauliflower, cut into bite-sized florets
  • A handful of coriander/cilantro, for garnish


  1. In a large skillet on medium-high heat, add the oil to heat up.
  2. Once hot, add the onion and sauté for a few minutes until it just starts to brown a little.
  3. Add in the garlic and ginger, sautéing for a further minute.
  4. Add in the garam masala, curry powder, and chilli powder, mixing well for a minute. Be careful not to burn the spices.
  5. Add the canned tomato, then ½ cup / 125ml of water to the can from the tomatoes and the salt. Stir and let simmer for 5 minutes.
  6. Add in the potatoes and reduce heat to medium, cooking for 10 minutes, stirring occasionally.
  7. While the potatoes cook, place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside.
  8. After the 10 minutes, add in the cauliflower and stir well to coat it in the tomato gravy. Place lid on the skillet and cook for 5 minutes.
  9. Add in the blended cashew coconut blend to the pan. Give the curry a good stir and cook until the potatoes are done. This will take around 25 minutes. If you find that the curry is becoming too thick and sticks to the pan a little, add a splash of water.
  10. Adjust seasoning to taste.
  11. Garnish with coriander/cilantro and serve with your favourite sides like rice and naan.


Cashews: If your blender can’t blend raw cashews to a smooth consistency, soak them in boiling water for 10 minutes to soften them before blending. Make sure to drain the soaking water before adding to the blender.

  • Diet: Vegan

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.