Authentic Indian Vegetable Curry
A rich tomato-based curry with cauliflower, potatoes, and a complex blend of warming spices. This Indian recipe (vegetarian), ready in about 45 minutes, pairs cauliflower, potatoes, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 head chopped cauliflower
- 2 medium diced potatoes
- 3 cups chopped tomatoes
- 1 cup chopped onions
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp coriander
- 1 tsp garam masala
- 1 can (14 oz) coconut milk
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 1 cup chopped onions and sauté 5 minutes until golden.
- Step 2: Stir in 1 tsp turmeric, 1 tsp cumin, and 1 tbsp coriander. Cook 1 minute until fragrant.
- Step 3: Add 3 cups chopped tomatoes, 1 tsp salt, and 1/2 cup water. Simmer 10 minutes until tomatoes break down into a sauce.
- Step 4: Add 1 head cauliflower and 2 diced potatoes. Cook 8 minutes until vegetables are tender but still firm.
- Step 5: Stir in 1 tsp garam masala and 1 can coconut milk. Simmer 10 minutes until sauce thickens. Season with additional salt if needed.
