Vegan Cauliflower And Potatoes In Coconut Milk Recipes

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VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS



Vegan Indian Curry with Cauliflower and Lentils image

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

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (4 inch) piece fresh ginger, peeled and grated
1 large clove garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup red lentils
¾ cup hot vegetable stock
1 head cauliflower, cut into small florets
1 (14 ounce) can coconut milk
1 large carrot, peeled and diced
½ cup frozen green beans, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro

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



Vegan Cauliflower and Potatoes in Coconut Milk image

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

2 tablespoons olive oil
1 onion, chopped
7 ounces new potatoes
½ cup water
1 head cauliflower, cut into florets
½ (14 ounce) can coconut milk
1 teaspoon ground turmeric
salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

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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Top Asked Questions

How to cook cauliflower and potatoes with coconut milk?
Add the coconut milk, spices, and cauliflower. Stir well. Bring to a simmer, and cook on low for about 20 minutes until cauliflower and potatoes are soft and tender. Add the ½ cup of non-dairy milk if the sauce is getting too thick.
How to make vegan cauliflower Curry?
This vegan cauliflower curry is hearty, nutritious, and comes together in just 45 minutes! Serve with coconut rice or garlic naan bread. Cut the cauliflower into medium-sized florets. Chop the potatoes into ¾-inch chunks. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the water heavily with salt.
How do you cook cauliflower and potatoes in a skillet?
In a large skillet, cook the onion and garlic in olive oil until it starts to soften, about 5 minutes. Add the potatoes, and cook for a few more minutes, stirring to prevent sticking. Add the coconut milk, spices, and cauliflower. Stir well. Bring to a simmer, and cook on low for about 20 minutes until cauliflower and potatoes are soft and tender.
How to cook cauliflower and potatoes for stir fry?
Clean and divide the cauliflower into small florets, chop the stem of the cauliflower and the potatoes. Cook the onion, add the cauliflower and potatoes. Add the spices, stir well and add the tomatoes, coconut milk, and water. Cook gently until the potatoes and cauliflower are tender, add the peas.

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