I dunno about you, but I am LIVING for one-pot meals at the moment.
December crazies made a little more manageable with a rich coconut sauce, loads of spices, and just enough veg to call it a well-rounded meal.
Let’s do it, friends.
December is such a busy time of the year for us. Not only do we have the very obvious Christmas, New Years, end-of-the-year festivities, we have three birthdays: my dad, Fooduzzi, and me (more on the latter two later this week!).
So one-pot meals are a life-saver. At the end of a long day, especially after its been dark since 4pm, the last thing I want to do is make a giant elaborate meal. Especially especially since we tend to wolf down our dinners in about five minutes in order to get back to work.
But this is a meal that encourages you to take a breath. Sit back, inhale, and enjoy. Make this meal, and the TV turns off. Your neck unhinges. That go-go-go voice in your brain suddenly goes silent. And what a gloriously silent moment it is.
That, my friend, is the power of this curry.
Simple, creamy, filling, protein-filled, and endlessly customizable. That’s what this curry is bringing to the (dinner) table.
It’s kind of a rift on aloo gobi, my go-to at Indian restaurants, because this recipe features cauliflower and potatoes. I just love that combo so much. That said, feel free to throw in something green (edamame, spinach, kale, etc.), swap out the potato (for sweet, yukon, or red), or keep it as-is. You do you.
It also has a bunch of seasonings (curry powder, smoked paprika, garam masala, cayenne, turmeric) and flavor-packed ingredients (coconut, pumpkin, onion, garlic, ginger). Garam masala is a new-to-us seasoning blend that I really like, but if you don’t have it, you can probably just add some extra curry powder and call it a day.
And then it all goes in a pot, cooks for 30ish minutes, and boom. Done. Serve it up with pita or naan, chopped green onion, salted peanuts (our fave!), pickled jalapeno, and/or Sriracha. Or your favorite toppings!
Simple, comforting yum. Curry is the best best best, and we seriously have it at least once or twice a week.
We just can’t stop. We’re curry fiends. Don’t tell ya I didn’t warn ya.Print
One-Pot Potato Cauliflower Curry
A fun, simple, flavorful play on aloo gobi! Naturally vegan, super simple, and ready in about 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Cuisine: Indian
1 Tbsp. oil
1 small sweet onion, chopped
5 cloves garlic, minced
1 2-inch piece ginger, minced or grated
1 medium russet potato, peeled and chopped into 1/2-inch chunks
3 cups bite-sized cauliflower florets (12ish oz.)
1 Tbsp. curry powder
2 tsp. garam masala
1/2 tsp. cayenne
1/2 tsp. turmeric
1/2 tsp. smoked paprika
salt + pepper
1 cup water
1 14-oz. can full-fat coconut milk
1 15-oz. can pumpkin purée
1 cup rinsed red lentils
chopped green onion
salted peanuts (our fave!)
rice (for serving)
pita/naan (for serving)
- Heat your oil over medium heat. Add your onion, and sauté until tender and translucent, about 5 minutes. Add your garlic and ginger, and sauté another minute, or until fragrant.
- Add your potato and cauliflower, and mix. Add your curry powder, garam masala, cayenne, turmeric, smoked paprika, salt, and pepper, and toss well to coat everything in the seasonings. Cook for an additional 30 seconds to toast the spices.
- Add water, coconut milk, and pumpkin, and bring to a boil. Add red lentils and cook, stirring frequently for about 15 minutes, or until the potatoes and cauliflower are tender and the lentils are cooked. Taste, and adjust seasoning.
- Top with your desired toppings and serve with rice/pita/naan. Yum!
Adapted from Half Baked Harvest!
Keywords: vegan curry, one pot curry
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