Vegan Cauliflower and Potatoes in Coconut Milk
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Ingredients30 m servings 244 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 244 calories; 17.5 g fat; 20.6 g carbohydrates; 5.2 g protein; 0 mg cholesterol; 94 mg sodium. Full nutrition