Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

244 calories; protein 5.2g; carbohydrates 20.6g; fat 17.5g; sodium 94.2mg. Full Nutrition
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