Indulge in the creamy and satisfying flavors of this vegan cauliflower and potatoes dish cooked in rich coconut milk. This recipe combines tender cauliflower florets and hearty potatoes with aromatic spices, creating a fulfilling and delightful meal. With the perfect balance of flavors and textures, this dish is a crowd-pleaser that can be enjoyed by vegans and non-vegans alike. It's easy to prepare and makes for a fantastic main course or side dish for any occasion.
Ingredients
- 1 medium cauliflower, cut into florets
- 2 medium potatoes, peeled and diced
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions
- In a large skillet, heat the coconut oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.
- Add the cumin powder, coriander powder, turmeric powder, and paprika. Stir well to coat the onions evenly with the spices.
- Add the cauliflower florets and diced potatoes to the skillet. Mix well to combine the vegetables with the spice mixture.
- Pour in the coconut milk and season with salt and pepper. Stir gently to distribute the flavors.
- Cover the skillet and let the mixture simmer on low heat for about 25-30 minutes, or until the cauliflower and potatoes are tender.
- Once the vegetables are cooked, remove the skillet from the heat and garnish with fresh cilantro.
- Serve the vegan cauliflower and potatoes in coconut milk as a main course or as a side dish. Enjoy!
