Potato, Cauliflower, and Pea Curry!! 😋

Note: I don’t actually measure my spices. I just do it how I feel and taste test as I go. You can add more spices as it cooks, as needed. It’s about finding what you prefer. The potato amount you use also doesn’t matter. I really just do how many potatoes I have on hand.

This recipe is vegan, gluten free and oil free. 🙂

Ingredients:
* 1 head of cauliflower, chopped into florets
* About 8 medium golden potatoes, chopped into chunks
* 1 onion, chopped (can substitute with leeks or green onions – if using green onions, skip step one and add them near the end of cooking)
* 3 cloves of garlic, minced or 1 tsp garlic powder (optional)
* 1 tbsp grated ginger or 1 tsp ginger powder
* 1 tbsp curry powder
* 1 tsp turmeric
* 1 tsp cumin
* 1 tsp coriander
* 1 tsp Paprika (optional)
* 1/4 tsp crushed red peppers (optional)
* 1 cup to 2 of coconut milk or substitute tahini to taste (amount depends on if you want it lower or higher in fat)
* Frozen peas (half a bag to whole bag)
* A few jalapeños to taste (optional but I recommend 4 if using)
* 1/2 cup of water
* Salt and pepper to taste
* Lots of chopped cilantro for garnish
* Green onions for garnish (optional)
* Sesame seeds for garnish (optional)
* Crushed red peppers for garnish (optional)
* Limes for garnish (optional but recommended)
* Rice for serving (optional)
Instructions:
1. In a large pot, sauté the chopped onion until softened, using a small amount of water instead of oil.
2. Add the minced garlic and grated ginger to the pot and cook for an additional minute.
3. Add the curry powder, turmeric, cumin, coriander, paprika, and crushed red pepper (if using) and any other spices to the pot and stir until fragrant.
4. Add the chopped cauliflower, potatoes, and jalapeños (if using) to the pot and stir to coat them with the spice mixture.
5. Add the coconut milk and 1/2 cup of water to the pot and stir to combine. Bring the mixture to a boil and then reduce the heat to a simmer.
6. Cover the pot and let the curry cook for 20-25 minutes, or until the potatoes are cooked through and the cauliflower is tender.
7. Add Frozen peas in last 10 minutes of cooking.
8. Season the curry with salt and pepper to taste. Garnish with chopped cilantro and optional lime juice, chopped green onions and sesame seeds before serving.
9. Serve with rice (optional)

You can also add other vegetables to this curry such as tomatoes, edamame, spinach or other greens, green beans, etc.

Btw, I did use AI to help me format this recipe (to see if that would make things easier) but it is a recipe I created on my own. Thank you. 🙂