This Hearty Vegan Cauliflower & Potato Curry is the perfect meal prep recipe for busy weeks. Packed with tender cauliflower, creamy potatoes, and a rich, aromatic curry sauce, this dish is bursting with flavor and nutrition. It’s a one-pot wonder that’s easy to make and keeps well in the fridge or freezer for quick, satisfying meals.
Whether you serve it with rice, quinoa, or flatbread, this curry is a comforting, plant-based option that will quickly become a household favorite.
Why You’ll Love This Recipe
- Flavor-Packed: Warm spices and a creamy sauce make this curry irresistible.
- Great for Meal Prep: Stores beautifully and reheats easily for busy days.
- Nutrient-Dense: Loaded with veggies and plant-based goodness.
- One-Pot Meal: Simple to make with minimal cleanup.
Ingredients
For the Curry:
- 1 tablespoon coconut oil (or olive oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 2 medium potatoes, peeled and diced
- 1 medium head of cauliflower, cut into florets
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth (or water)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh spinach (optional)
- Juice of 1/2 lemon (optional, for brightness)
For Serving (Optional):
- Cooked basmati rice, quinoa, or naan bread
- Fresh cilantro, chopped
Ingredient Breakdown
Cauliflower
The star vegetable, adding texture and absorbing the flavors of the curry.
Potatoes
Provide creaminess and make the curry hearty and filling.
Coconut Milk
Creates a rich, velvety sauce that balances the spices.
Instructions
Step 1: Sauté the Aromatics
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the onion and sauté for 3-4 minutes, until softened.
- Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Step 2: Add the Spices
- Add the curry powder, cumin, turmeric, and smoked paprika. Stir well to coat the onions, garlic, and ginger in the spices.
Step 3: Add the Vegetables and Liquids
- Add the diced potatoes, cauliflower florets, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
- Season with salt and black pepper.
Step 4: Simmer the Curry
- Bring the curry to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Step 5: Finish the Dish
- Stir in the fresh spinach, if using, and cook for 2-3 minutes, until wilted.
- Add a squeeze of lemon juice for brightness, if desired.
Step 6: Serve and Enjoy
- Serve the curry over cooked basmati rice or quinoa, and garnish with fresh cilantro.
Picture Gallery
Tips and Variations
- Add More Protein: Toss in chickpeas, tofu, or lentils for extra protein.
- Make It Spicy: Add red chili flakes or a chopped green chili for a spicy kick.
- Switch the Veggies: Include sweet potatoes, carrots, or green beans for added variety.
- Storage: Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.
Nutritional Information (Per Serving – 1 of 4)
- Calories: 320
- Protein: 6g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 7g
- Vitamin C: 90% of the daily value
- Iron: 15% of the daily value
This curry is a hearty and wholesome meal that will keep you satisfied and energized.
Conclusion
This Hearty Vegan Cauliflower & Potato Curry for Easy Meal Prep is the ultimate comfort food that’s both nutritious and delicious. With its rich flavors, simple preparation, and excellent reheating qualities, this recipe is a must-try for anyone looking to spice up their meal prep routine.
Have you made this recipe? Let us know your thoughts in the comments below! Don’t forget to share your curry creations on social media and tag us—we’d love to see how you make it your own.
Frequently Asked Questions
1. Can I use frozen cauliflower?
Yes, frozen cauliflower works well in this recipe. Add it directly to the pot during the simmering step without thawing.
2. How do I make this oil-free?
Sauté the onion, garlic, and ginger in a splash of vegetable broth instead of oil.
3. Can I make this curry spicier?
Absolutely! Add a teaspoon of cayenne pepper or a diced fresh chili for extra heat.
4. What pairs well with this curry?
Serve with basmati rice, quinoa, naan, or a side of fresh cucumber salad.
5. Can I freeze the leftovers?
Yes! Let the curry cool completely before transferring it to airtight containers. Reheat on the stovetop or in the microwave.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.