Wednesday, October 21, 2020

Easy Cauliflower Potato Curry

The whole family will be running to the table for this hearty filling dish! It’s perfect for a quick weeknight dinner in the Instant Pot. Stovetop instructions make this recipe versatile. Soul-warming and full of feel good ingredients, grab a bowl and get ready to dig in!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Ingredients:


  • 1 cup yellow onion, small dice
  • 1 carrot, cut into matchsticks
  • 1 small serrano pepper or jalapeño pepper, seeded, small dice *
  • 2 Tablespoons minced garlic
  • 2 teaspoons fresh minced ginger
  • 1 – 14.5 oz. can petite diced tomatoes (pureed) *
  • 1 lb. cauliflower florets (about 4 cups) *
  • 4 cups unpeeled potatoes, cut into small cubes *
  • ½ cup vegetable broth *
  • ½ cup water (or broth)
Spice/Herb Ingredients:
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • 1 Tablespoon + 1 teaspoon curry powder *
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt (+/-) *
  • Pinch to ¼ teaspoon cayenne pepper (+/-) *
Other Ingredients:
  • 1 cup lite coconut milk (from can)
  • 1 ¼ cup frozen peas
Other Optional Ingredients:
  • Steamed brown rice
  • Chopped fresh cilantro
  • WFPB Flatbread or Quinoa Flatbread

Instructions:


  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. Prepare all the veggies as the recipe comes together fast.
  3. Set the Instant Pot to Sauté (high) mode, then add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
  4. Then add all the remaining ingredients except for the lite coconut milk and peas. Press Cancel, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release. Unplug the Instant Pot.
  5. Once all the pressure is released, carefully remove the lid, add in the lite coconut milk and peas. Stir well to combine.Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
Stove Top Instructions
  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. Prepare all the veggies as the recipe comes together fast.
  3. In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
  4. Then add all the remaining ingredients except for the lite coconut milk and peas. Cover the pot and simmer (low boil) for 20 to 30 minutes until the cauliflower and potatoes are tender.
  5. Once the potatoes and cauliflower are tender, remove the lid, add in the lite coconut milk and peas. Stir well to combine. Taste test the flavors and add any additional seasoning at this time and cook for a few minutes to allow the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.

NOTES:


  • *Cauliflower Florets and Cubed Potatoes: Do not cut the cauliflower and potatoes too small as they could disintegrate in the Instant Pot.
  • *Petite Diced Tomatoes: We pureed our petite diced tomatoes to add a beautiful color to the sauce. We strongly suggest pureeing the tomatoes as this will create a nice liquid, especially when using the Instant Pot. Otherwise you could potentially get the “Burn” warning with the Instant Pot if not pureed.
  • *Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
  • *Curry Powder: We really enjoy Penzeys Sweet Curry Powder, please feel free to use your favorite curry powder.
  • *Cayenne Pepper: If you just want a hint of heat, use a pinch. If you want a lot of heat use ¼ teaspoon or more. You can add it at the end if unsure and add a tiny bit at a time until the desire heat is achieved.
  • *Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
  • *Serving: 4-5
  • *Storage: Refrigerate and use within 5 days.