Cauliflower and Potato Curry with Peas
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1 " knob ginger peeled and minced
- 1 small red onion minced
- 1 large head cauliflower cut into florets
- 1 cup frozen peas or less, if you're not into peas
- 1 14.5oz can diced tomatoes
- 2 white potatoes I used Yukon gold
- 3/4 tablespoon chili powder
- 1 tablespoon curry powder
- 1/2 tablespoon cumin salt and pepper
- 2 14oz cans lite coconut milk
- to serve: brown rice or naan bread
Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add garlic, ginger, and onions. Cook for 3 minutes or until onions are translucent. Add the cauliflower, peas, tomatoes, potatoes, chili powder, curry powder, cumin, salt and pepper. Stir well to combine and then add in the coconut milk. Stir well and bring mixture to a boil. Once boiling, reduce heat to medium-low and let simmer for 20-30 minutes until cauliflower and potatoes are fork tender.