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Vegan Cauliflower and Potatoes in Coconut Milk

Rated as 4.5 out of 5 Stars
4 made it  |  0 reviews   |  1 photos
99

"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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Ingredients

30 m servings 244
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 244 calories; 17.5 20.6 5.2 0 94 Full nutrition

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