Vegan Cauliflower and Potatoes in Coconut Milk recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
7 ounces new potatoes
½ cup water
1 head cauliflower, cut into florets
½ (14 ounce) can coconut milk
1 teaspoon ground turmeric
salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

Nutrition Info

243.6 calories
carbohydrate: 20.6 g
cholesterol: : -
fat: 17.5 g
fiber: 5.9 g
protein: 5.2 g
saturatedFat: 10.3 g
servingSize: -
sodium: 94.2 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes and water and bring to a boil. Cover and simmer until potatoes are almost soft, about 10 minutes.

  2. Stir cauliflower, coconut milk, and turmeric into the pot, cover, and cook at a gentle simmer over medium heat until cauliflower is soft, about 10 minutes. Remove lid, season with salt and pepper, and sprinkle with cilantro.

Recipe Yield

4 servings

Recipe Note

This is a delicious vegan main that I serve over rice. If you don't have any new potatoes or other baby potatoes, just cut big potatoes into pieces.

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