Vegan Cauliflower And Potatoes In Coconut Milk Recipes
VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS
A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.
Provided by Maggie Pannell
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
- Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
- Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g
VEGAN CAULIFLOWER AND POTATOES IN COCONUT MILK
This is a delicious vegan main that I serve over rice. If you don't have any new potatoes or other baby potatoes, just cut big potatoes into pieces.
Provided by Rita
Categories Vegan Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes and water and bring to a boil. Cover and simmer until potatoes are almost soft, about 10 minutes.
- Stir cauliflower, coconut milk, and turmeric into the pot, cover, and cook at a gentle simmer over medium heat until cauliflower is soft, about 10 minutes. Remove lid, season with salt and pepper, and sprinkle with cilantro.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 20.6 g, Fat 17.5 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 10.3 g, Sodium 94.2 mg, Sugar 5 g
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- Clean the cauliflower and divide it into small florets. Peel the cauliflower stem and chop it into small cubes. Peel and chop the potatoes into small cubes. Finely chop the onions.
- Melt the coconut oil in a large pan. Add the onions and cook on medium-low heat for about 3 minutes or until slightly softer, but not dark. Add the cauliflower and potatoes and stir for another 3 minutes.
- In the meantime, grate the ginger and the garlic. Add the spices, garlic, and ginger to the pan and stir well for another minute.
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