Creamy, rich in flavors with crispy vegetables and crunchy peanuts – Cauliflower Potato Curry is an easy and delicious dinner.
When I made this curry for the first time, adding squash purée and peanut butter to the regular curry I make, I fell in love immediately.
Such a simple idea, but adds so much flavor and creaminess!
Why you need to try this Cauliflower Potato Curry?
- super creamy thanks to peanut butter and pumpkin puree
- only healthy ingredients
- budget friendly
- 100% plant based
- great for meal prep
- crispy vegetables in a creamy sauce
Ingredients in Cauliflower Potato Curry
There is a certain flexibility with this recipe. I prepared it already with spinach instead of green peas and it was still super good. There are basic ingredients in this curry that I wouldn’t substitute.
You can use fresh veggies, but if you want to save time and workload you can also go for the frozen ones. Cauliflower and carrots can be easily substituted with frozen version. I always use frozen green peas. Onion and potatoes are the only ones I always use fresh.
SQUASH OR PUMPKIN PUREE
Here’s a detailed description how to make pumpkin or butternut squash purée.
In short, you need to bake halved squash in the oven preheated to 180°C / 350°F for an hour. It’s good to brush the surface of halved squash with some oil.
Wait till it cools down a little and scoop out the soft pulp using spoon. You can blend the squash pulp in the food processor or just mash it with a fork. I usually prepare bigger batch of squash purée, use whatever I need now and freeze the rest for later.
Crunchy or smooth peanut butter will both work great in this recipe. I like to use peanut butter that is made with 100% peanuts, without unnecessary additions of palm oil or other oils.
I haven’t tried other nut butters, but it may be interesting to use cashew butter instead of peanut. If you use other nut butter make sure to write a comment how it turned out.
Curry powder is a bare minimum in this recipe. Cinnamon adds nice warm flavor and combines perfectly with squash purée. Chili flakes are optional – it depends if you like your curries hot or mild. I sometimes add even 1 tea spoon chili flakes, if I’m in the mood for a hot dish.
Cauliflower Potato CurryCourse: Dinner, LunchCuisine: FusionDifficulty: Easy
Creamy, rich in flavors with crispy vegetables and crunchy peanuts – Cauliflower Potato Curry With Squash and Peanut Butter is an easy and delicious dinner.
1 small cauliflower
3 medium potatoes
1 medium carrot
1.5 cup butternut squash or pumpkin purée
1 large yellow onion
2 heaped tbsp peanut butter
3 tsp yellow curry powder
1 tsp cumin (ground)
1/2 tsp cinnamon
1/2 tsp chili flakes (omit if you don’t like spicy)
1 – 1.5 tsp salt
3/4 cup frozen green peas (optional)
1 tbsp chopped spring onions
1 tbsp chopped peanuts (raw or roasted, not salted)
- Clean vegetables. Peel carrots, onion and potatoes. Divide cauliflower into separate florets.
- Chop vegetables in the bite size chunks. I like to keep them rather large for this curry.
- Start by frying onion on a medium heat until translucent (around 3-5 minutes).
- Add carrots and potatoes plus 1 tsp salt, mix and stew everything in a covered pot for 5 minutes.
- Add spices, mix them in and stew for 2 minutes more.
- Add the squash purée, peanut butter and some water (0.5-1 cup) if needed. Add green peas and cauliflower florets. Mix and cook for around 10 minutes until potatoes and carrots become soft.
- Serve hot with rice, sprinkled with chopped peanuts and spring onions.
- Don’t throw cauliflower stem away. You can use it as well in your curry. It is crispy and cooks in more or less the tame time as potatoes. Chop it in similar cubes and add to the curry together with carrots and potatoes.
- See detailed description of each step below.
Want more vegan goodness?
Sign up for a new recipe newsletter !
How to make Cauliflower Potato Curry
Fry onions until they become translucent. This is always my first step in cooking this type of curry.
Add carrots and potatoes and stew them with some salt for 5 minutes. I keep the pot covered, so that vegetables get soft quicker. You can add a bit of water if you see the potatoes get stuck to the bottom of the pot.
If you decide to use not only florets but cauliflower stem too (which I advice you do), add it together with potatoes and carrots. It cooks a bit longer than the florets.
This is my favorite step, as in a moment you will feel amazing smell filling your kitchen. We want to heat the spices up just for few minutes, so the aromas are released before we add the rest of ingredients.
MAKE IT CREAMY
Add peanut butter and squash purée. You may need to add some water with this step to create beautiful creamy curry sauce.
ADD REST OF INGREDIENTS
Add frozen green peas and cauliflower. You can use other veggies too. Once I didn’t have peas, but I wanted something green in the curry so I added frozen spinach.
Cook until potatoes and carrots are soft enough. I like my veggies slightly crispy and my husband prefers them to almost fall apart.
DECORATE AND ENJOY !
I like this cauliflower potato curry sprinkled with spring onions and chopped peanuts.
You can try adding chopped cilantro. Splash of fresh lemon juice does a good job too.
How to store Cauliflower Potato Curry?
This batch of Cauliflower Potato Curry is enough for a dinner for 2 days for me and my husband. You can easily make even bigger portion and keep it for 3-4 days or freeze it for later.
I personally think this curry only gets better after heating up next day, as the flavors combine perfectly and it becomes even more creamy.