Cauliflower Potato Curry

Vegan, gluten-free, nut-free :: A flavorful, creamy Indian curry with just the right amount of spice and sweetness. Quick enough for a weeknight meal, but so flavorful you’ll feel like it cooked all day long.

FOR THE SPICE MIX
1 Tbsp curry powder
1 Tbsp garam masala
1 tsp ground cinnamon
1 tsp crushed red pepper (or to taste)
1/2 tsp ground ginger
1/2 tsp turmeric

FOR THE CURRY
2 Tbsp vegetable oil
1 medium yellow onion, chopped
2 russet potatoes, cut into 1″ cubes
2 cups fresh cauliflower florets
1 garlic clove, minced
1 1/2 cups coconut milk
1 Tbsp sugar (can substitute stevia or agave nectar)
Salt and pepper to taste (we use about 1 tsp each)

View the full recipe at AnotherRoot →