Potato and Cauliflower Curry
Looking for something to serve on Meatless Mondays? Our Potato and Cauliflower Curry is vegan and gluten-free (as always, check the labels on premade ingredients)—and delicious! Full of flavor and filling, we predict it will become a family favorite!
- 1 tablespoon extra virgin olive oil
- 1 pound red potatoes (cut into 1/2 inch dice)
- 1 teaspoon kosher salt
- 3 cups cauliflower florets
- 1 cup diced onion
- 2 teaspoons cumin
- 3 tablespoons Signature Kitchen™ tomato paste
- 3 tablespoons red curry paste
- 1-14.5 ounce canned petite diced tomato
- 2/3 cup water
Heat olive oil in a pan over medium heat. Add potatoes and season with salt. Cook for approximately 7-8 minutes. Add cauliflower and onion and sauté until golden, about 5 minutes.
Push vegetables to the side of the skillet. Add cumin and toast for 30 seconds, stirring constantly. Add tomato paste and curry paste to the cumin and toast for an additional 30 seconds, stirring constantly.
Add canned tomatoes and water to the pan, stir to combine. Bring mixture to a boil, reduce heat and simmer until potatoes are fork tender, about 7 minutes.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.