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You are here: Home / Recipes / Main Dish / Thai/Asian/Indian / Cauliflower-Potato Red Lentil Curry

Cauliflower-Potato Red Lentil Curry

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Hearty, rich and nourishing, Cauliflower-Potato Red Lentil Curry comes together with ease. Simple enough for a weeknight meal this lentil cauliflower curry is freezer friendly, vegetarian, vegan and gluten free. | Disclosure: This post is sponsored by Frontier Co-Op. 

Overhead shot of Cauliflower-Potato Red Lentil Curry shared with rice and Naan.

Table of Contents

  • An Old Friend
  • The Right Spices Make all the Difference
  • Support Fair Trade Certified
  • What You’ll Need to Make Cauliflower and Lentil Curry
  • Quick Guide: How to Make Potato and Cauliflower Curry
  • Share Cauliflower and Lentil Curry With
  • Cauliflower-Potato Red Lentil Curry Recipe

An Old Friend

Good curry is like an old friend; reliable, flexible and easy to lean on. It’s essential in any cooks repertoire, and I turn to it often. I lean on its basics and adapt the ingredients and flavors to mirror the season’s freshest veggies or whatever I have on hand in the fridge.

Curry is a general term for recipes originating from India. It can take on a variety of spices but traditionally the combination of spices and herbs is a reflection of regional and/or cultural tradition.

Potato and Cauliflower Curry is inspired by a dish I had in Seattle. It’s based on my interpretation of aloo gobi masala and a recipe I adapted from Asha’s blog, but have tweaked the recipe to include red lentils, and spices and herbs.  It’s far from authentic, but we love this cauliflower and lentil curry nevertheless.

Overhead shot of ingredients for Cauliflower-Potato Red Lentil Curry.

The Right Spices Make all the Difference

Spices are like an old friend too. It’s these spices that make cooking pleasurable and rewarding frequently inspiring new ideas, like this cauliflower curry. It’s easy to forget that a farmer nurtures each individual spice, as most of the spices I enjoy are grown far away from where I live and they’re just always there, in the store, ready for me to buy.

Frontier Co-Op offers a collection of warming spices like their Certified Organic and Fair Trade Ground Ginger, a perfect dried and ground root veggie in this potato curry. 

Support Fair Trade Certified

Another reason to use Frontier Co-op is for their support of Fair Trade products. Fair Trade Certified is a socially responsible organization that believes in the idea that the products we buy and sell are connected to people, their families, community, and the environment.  Something I stand behind as well.   

Potatoes, lentils and spices in a Dutch oven ready for cooking.
Chopping Onions on a cutting board for Cauliflower-Potato Red Lentil Curry Recipe.   Dicing potatoes on a cutting board for Cauliflower-Potato Red Lentil Curry Recipe

What You’ll Need to Make Cauliflower and Lentil Curry

Pantry staples and fresh veggies bring this curry together with ease and all in one pot! Here’s what you’ll need (see recipe card for details): 

  • Coconut Oil
  • Onion
  • Fresh Garlic
  • Ground Ginger
  • Garam Masala
  • Chili Powder
  • Red Pepper Flakes
  • Can of Diced Tomatoes
  • Red Lentils
  • Cauliflower
  • Red Potatoes
  • Coconut Milk
  • Sea Salt

Adding the cauliflower to the Dutch oven with the potatoes and lentils.    Stirring the Cauliflower-Potato Red Lentil Curry.

Quick Guide: How to Make Potato and Cauliflower Curry

Use your largest Dutch oven or soup pot to make the curry as you’ll need a bit of room for all those veggies. In summary, here’s how to make it (see recipe card for details): 

  • First, saute the onions then add the garlic and stir until fragrant.
  • Second, sprinkle in the ginger, garam masala, chili powder, and red pepper flakes and stir for about one minute until the onions are coated.
  • Third, deglaze the pan with the tomatoes and all their juices.
  • Next, stir in the lentils, potatoes, and cauliflower. Bring to a simmer, turn the heat to low and cover. Cook on low (covered) for about 25 minutes.
  • Last, stir in the coconut milk and sprinkle with sea salt. 

Share Cauliflower and Lentil Curry With

  • A little Tamari and Lime Juice
  • Cilantro
  • Jasmine Rice
  • Naan

RELATED: If you like this recipe, you’ll love my Thai Red Curry with Eggplant and Sweet Peppers!

Overhead shot of Cauliflower-Potato Red Lentil Curry with a jar of ginger ground spice, rice and cilantro.

 A Few Recipe Notes

  • Like things a bit spicier? I add 1/4 tsp of red pepper flakes and this suits my spicy nature. But feel free to increase it by another 1/4 tsp. Fair warning – it’s spicy! 
  • Freezer friendly? Yes, please! Allow to cool completely, then store in a lidded container, in the freezer for about two weeks. Thaw in the refrigerator overnight and gently reheat on stovetop. 
  • Share this potato and cauliflower curry with side favorites like white Basmati or Jasmine rice and naan or pita bread. 
  • If unable to get your hands on ground ginger, feel free to sub 1 Tbs of fresh grated ginger. 

Visit Fair Trade Certified™ to learn more and find Frontier Co-op on their website.

 More International Inspired Recipes

  • Thai Mushroom Pumpkin Curry
  • Thai Vegetable Fried Rice
  • Red Lentil Masoor Dal (Spicy Red Lentils)
  • Chana Dal with Cauliflower, Cashews and Coconut Milk
  • Speedy Tofu Teriyaki Bowls
  • Thai Peanut Noodle Salad
Close up of Cauliflower Potato Red Lentil Curry
Print Recipe

Cauliflower-Potato Red Lentil Curry Recipe

Total Time:40 minutes
Servings:5 Servings
Calories:362kcal
Author:Traci York | Vanilla And Bean
Hearty, rich and nourishing, Cauliflower-Potato Red Lentil Curry comes together with ease. Simple enough for a weeknight vegan or gluten-free meal, this Red Lentil Curry is freezer friendly too. 

Ingredients

  • 2 Tbs Coconut Oil virgin, unrefined
  • 1 1/4 C (185g) Onion medium dice
  • 4 Large Cloves of Garlic grated on a micorplane (about 2 Tbs)
  • 3/4 tsp Ginger ground
  • 1 tsp Garam Masala ground
  • 2 tsp Chili Powder
  • 1/4 tsp Red Pepper Flakes
  • 28oz (794g) Can of Diced Tomatoes + its juices (one large can)
  • 1/3 C (95g) Red Lentils
  • 4 C (450g) Cauliflower cut into bite-size pieces (about 1 medium head)
  • 2 C (270g) Potatoes red, cut into bite-size pieces (about 2 medium)
  • 13.6 oz (385g) Coconut Milk full fat (one can)
  • 1 1/4 tsp Fine Sea Salt adjust to taste

Serve With:

  • Tamari, Cilantro, Jasmine Rice, Naan, Lime Wedges

Instructions

  • In a saucepan or Dutch oven, add the coconut oil and bring to a shimmer. Add the onions and saute on medium-low for about 7-8 minutes or until the onions are slightly tender.
  • Add the garlic and push it around the pan until fragrant, about 30 seconds (it burns easily so be sure to keep an eye on it!). Sprinkle in the ginger, garam masala, chili powder, and red pepper flakes. Stir for about 1 minute until the onions are coated and spices are fragrant. Deglaze the pan with the tomatoes and all its juices. Stir to incorporate, then add the lentils, potatoes, and cauliflower. Stir. The mixture will seem dry at this point, but it will cook down. Bring to a simmer, turn heat to low and put a lid on the pot. Cook on low, covered, for about 25 minutes or until the potatoes are fork tender. Stir occasionally. 
  • Stir in coconut milk and sprinkle in the sea salt. Warm through for a few minutes. Adjust salt as needed. A few sprinkles of Tamari and lime juice are quite nice. Sprinkle with chopped cilantro and serve family style with rice and naan. 
  • Store in a covered container, in the refrigerator for up to three days or in the freezer (with or without rice) for up to two weeks. 

Notes

Like things a bit more spicy? I add 1/4 tsp of red pepper flakes and this suits my spicy nature. But feel free to increase it by another 1/4 tsp. Fair warning - it's spicy! 
Freezer friendly? Yes, please! Allow to cool completely, then store in a lidded container, in the freezer for about two weeks. Thaw in the refrigerator overnight and gently reheat on stovetop. 
Serve this cauliflower curry with side favorites like white Basmati or Jasmine rice and naan or pita bread.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 362kcal | Carbohydrates: 35g | Protein: 10g | Fat: 23g | Saturated Fat: 19g | Sodium: 292mg | Potassium: 1258mg | Fiber: 10g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 67.9mg | Calcium: 130mg | Iron: 8.4mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Hearty, rich and nourishing, Cauliflower-Potato Red Lentil Curry comes together with ease. Simple enough for a weeknight meal, this cauliflower curry is freezer friendly too. #CauliflowerCurry #PotatoCurry #VeganCurry #HealthyDinner

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  1. Avatar for LindaLinda

    January 31, 2023 at 10:18 am

    Traci – if I can’t use cauliflower – can I substitute broccoli or increase potatoes?
    What do you suggest? thank you
    Saw your slow cooker recipe today but like the stove top more.

    Reply
    • Avatar for TraciTraci

      January 31, 2023 at 10:39 am

      Hi Linda! Thank you for your note. The cauliflower provides so much bulk in this recipe and it has a neutral flavor, so I’m not sure if subbing broccoli for the entire amount of cauliflower would work well here. You could do half broccoli and add a can of chickpeas or a mix of broccoli and more potatoes! That’ll bulk it up and add more texture and protein. Curry is so flexible! I hope you enjoy the recipe (this is a personal favorite here!). Keep us posted!

      Reply
  2. Avatar for BBBB

    May 26, 2021 at 12:09 pm

    5 stars
    We really enjoyed this recipe a lot.
    I found that I did have to add more water so that my potatoes would soften up (they were about a 2cm dice). I added some fresh chopped chilis and cilantro for serving along with a dollop of thick coconut cream. The little squeeze of lime to finish it off was perfect. It made enough leftovers for days!

    Reply
    • Avatar for TraciTraci

      May 26, 2021 at 1:43 pm

      Leftovers for daysss! Hooray! So happy to hear you enjoyed the curry, BB! Thank you for your note and sharing your tip of adding a dollop of coconut cream! SO yum!

      Reply
  3. Avatar for Cliona CarrollCliona Carroll

    October 29, 2020 at 5:23 am

    I love your recipes ! I struggle a bit with cup conversions however. If you have anything to share that converts cups to metric weight and volumes I would really appreciate it !

    Reply
    • Avatar for TraciTraci

      October 29, 2020 at 9:50 am

      Hi Cliona! Thank you for your note and sharing your thoughts! There are online converters out there, but I don’t have any I can recommend. I physically weigh and measure by volume all the ingredients in my recipes. In cooking it’s not so much of a big deal to measure by volume, but in baking, weighing ingredients is always more accurate (and I recommend using weight ingredients in any baking recipe if offered). Because volume measuring cups differ from brand to brand, there’s no real easy way to convert cups (volume) to metric weight and it be accurate. I hope this makes helps!

      Reply
  4. Avatar for Karen ShermanKaren Sherman

    September 16, 2020 at 6:12 pm

    5 stars
    Thank you for this recipe! It’s absolutely delicious!! My husband said “it’s a keeper”.
    I followed the recipe exactly as written, but added a bag of frozen peas too…yum!

    Reply
    • Avatar for TraciTraci

      September 16, 2020 at 8:55 pm

      Hi Karen! Thank you for your note and giving the recipe a go! I’m so happy to hear y’all enjoyed it. I looove the addition of peas! Thank you for sharing your tip,

      Reply
  5. Avatar for SusanSusan

    August 6, 2020 at 4:28 am

    5 stars
    I just made this last night and it was absolutely delicious! I loved the red potatoes for a change; most recipes call for sweet potatoes. Thank you for a terrific easy recipe!

    Reply
    • Avatar for TraciTraci

      August 6, 2020 at 9:22 am

      Hi Susan! Thank you for your note and giving the recipe a go! This is one of my GO-TO recipes in the cooler/cold months of the year. We love it! So happy you’re enjoying it too!

      Reply
  6. Avatar for Victoria L PeckVictoria L Peck

    February 17, 2020 at 2:28 pm

    5 stars
    Delicious! Just the right amount of heat. My husband’s comment “You can make this again.” 😊 As we work toward a full vegetarian diet I am thankful to have found Vanilla and Bean. So many wonderful recipes that are now on regular rotation for us. Thank you Tracey.

    Reply
    • Avatar for Victoria L PeckVictoria L Peck

      February 17, 2020 at 2:30 pm

      Oops, sorry for the incorrect spelling of your name. Thanks Traci!

      Reply
    • Avatar for TraciTraci

      February 18, 2020 at 9:57 am

      Hi Victoria! Thank you for your kind words and rating the recipe! SO happy to hear you two enjoyed the the curry! This is one of my favorites too :D

      Reply
  7. Avatar for laurenlauren

    May 10, 2019 at 10:21 am

    5 stars
    This is so delicious!! We’ve been eating almost exclusively vegetarian in our house since December and I’ve been collecting many new recipes. This has been my favorite lentil recipe so far!

    One problem I am having when I cook this is that the potatoes don’t soften, even after 40 minutes on the stove! Maybe I’m not adding enough liquid (I add a significantly higher amount of lentils due to the diet I’m following that calls for more protein, and I do add more tomatoes/juice + water). Do you ever have an issue with the potatoes not cooking? The cauliflower cooks just fine & I’m dicing my potatoes about a half inch dice.

    Thank you for this recipe!!

    Reply
    • Avatar for TraciTraci

      May 10, 2019 at 10:59 am

      Hi Lauren! So happy to hear you’re enjoying the recipe! Thank you for coming back and leaving a note :D The flavors are so nice in this one. I’ve not had any trouble with the potatoes cooking… Perhaps next time either add more water (and more spice) or cut the potatoes even smaller.

      Reply
  8. Avatar for BrigitteBrigitte

    June 11, 2018 at 3:28 pm

    5 stars
    I just made this dish today!!! It is so freaking good , I had 2/3 of 28 oz tomato basil leftover sauce I filled it with water gave it a shake sauteed all the veggies but used 3 diced sweet potatoes and fresh diced ginger a good 2 inches and 3/4 of the garlic head I like a lot of garlic . Cooked it like the instructions . Added my coconut milk cooked it for maybe 3 more minutes turned it off left it on the stove . I served it with my basmati rice . It’s the first time I like a vegan dish I cook a lot of different ones but his is really good I think the sauce either a marinara or like mine basil gave it a lot of taste instead of plain whole tomatoes . You really need to dilute the sauce a little bit . Otherwise it would be too thick . Next time I will add 2 tsp garam Masala . I like sweet potatoes it has a better nutrition . Well thanks for a very versatile dish . The chili spice was perfect .

    Reply
    • Avatar for TraciTraci

      June 11, 2018 at 3:46 pm

      Hi Brigitte, thank you for your note and sharing your modifications! The sweet potato sounds so fabulous! I love bold flavors spices give to food (as well as roots like ginger and garlic). So happy to hear you enjoyed the recipe!

      Reply
  9. Avatar for ShastaShasta

    December 9, 2017 at 6:06 am

    This is my new favorite! So delicious and cozy. I’m about to take a bowl of leftovers to a sick neighbor.

    Reply
    • Avatar for TraciTraci

      December 9, 2017 at 6:16 am

      Hey Shasta…. oh that is so kind of you! Certainly this will help them heal. What a sweet idea. Thank you for your note!

      Reply
  10. Avatar for Thomas M.Thomas M.

    December 1, 2017 at 5:32 am

    This looks like another winner, but since my SO is not partial to Indian curry I’ll substitute some Thai red curry paste for the garam masala and chili powder. Can’t wait to try it. It’s turned cooler this week (finally!) in N. Texas so we can use some warm goodness in our tums. Thank you!

    Reply
    • Avatar for TraciTraci

      December 3, 2017 at 1:18 pm

      Sounds like a fantastic sub, Thomas! I hope you two enjoy the recipe and hooray for cool weather, finally, in N Texas!

      Reply
  11. Avatar for lindsay Cotterlindsay Cotter

    November 5, 2017 at 1:08 pm

    5 stars
    I love Frontier co-op! they have some amazing spices, especially soothing spices. I love using them in stews and Traci, this one is divine. I bet it warms the body and soul.

    Reply
    • Avatar for TraciTraci

      November 8, 2017 at 9:25 am

      I”m with you Lindsay! Just opening a jar of spice is so inspiring! xo

      Reply
  12. Avatar for Agness of Run Agness RunAgness of Run Agness Run

    November 2, 2017 at 4:28 am

    Yummy! This curry recipe seems so finger-licking, Traci! I really can’t wait to give it a try. Can I use fresh ginger instead of ground?

    Reply
    • Avatar for TraciTraci

      November 3, 2017 at 9:24 pm

      Hi Agness! Of course! I’d use about a Tbs of microplaned ginger. I hope you enjoy the recipe!

      Reply
  13. Avatar for Asha ShivakumarAsha Shivakumar

    October 25, 2017 at 2:09 pm

    4 stars
    That is the sweetest thing Traci. I am in love with this curry, looks so rich, so vibrant and full of yumminess. You truly have done so well and I wish I could have some right now. Spices are such precious things, they really do make a dish.
    I always love supporting local and organic, the little we can do.
    Lots of love to you.
    xoxo

    Reply
    • Avatar for TraciTraci

      November 3, 2017 at 9:24 pm

      Thank you Asha… you inspire me always! Thank you for your kind words. xo

      Reply
  14. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    October 23, 2017 at 8:01 pm

    I can’t imagine cooking without spices. They make life so much better, haha! This curry looks so comforting and hearty. I can see why it’s your go-to!

    Reply
    • Avatar for TraciTraci

      October 27, 2017 at 11:39 am

      OMGeee totally! And they just open up a whole new world of flavor combinations… My spice drawer is kinda like my Dr. Bonners lip balm… no one better touch it! hehe

      Reply
  15. Avatar for AmishaAmisha

    October 23, 2017 at 8:36 am

    Traci, I love your recipe here. Its a one pot wonder with vegetables and lentils, making it a complete wholesome meal especially for a vegetarian. Beautiful shots as always! I am all for Fair Trade too, so important in this day and age, especially when we are striving for fairness, and good quality products!

    Reply
    • Avatar for TraciTraci

      October 27, 2017 at 11:38 am

      Thaank you Amisha!! Hooray for fair trade ! It just becomes a habit, like buying organic or taking your grocery bags into the store.

      Reply
  16. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    October 21, 2017 at 5:46 pm

    5 stars
    I don’t make curry enough, Traci – so this dish is totally inspiring me to get my act together. Love the lentils and cauliflower and of course all the warming spices. I definitely try to shop organic but don’t think about fair trade enough – need to work on that. Thanks for this gorgeous recipe!

    Reply
    • Avatar for TraciTraci

      October 27, 2017 at 11:37 am

      I think just being mindful and looking for the fair trade label when shopping… I still am getting used to it. I wen’t through the same thing with organic – having to remind myself to look for it! I think you’ll enjoy this Geraldine! It freezes well too ;) !!

      Reply
  17. Avatar for LizLiz

    October 21, 2017 at 5:11 am

    Traci, this recipe looks so comforting and cozy— perfect for these chilly evenings! I love a good, simple curry, and this looks totally up my alley! Thanks so much for sharing!

    Reply
    • Avatar for TraciTraci

      October 27, 2017 at 11:35 am

      Thank you so much Liz! It’s such a comforting dish… rich, hearty and stick to your ribs kinda recipe. I hope you enjoy the recipe, Liz!

      Reply
  18. Avatar for 4waystoyummy4waystoyummy

    October 20, 2017 at 8:56 am

    What isn’t more delicious with coconut milk? I will try this recipe for sure! My favorite new way to have cauliflower is roasted with sriracha and maple syrup, if you haven’t tried you simply should. It’s that good. I have been making scrap apple cider and applesauce but I too have my eye on some kind of apple bread/kuchen. I am trying the new IP recipe I found posted because it looks amazing but more healthy than other versions I have seen. Maybe you will want to take a look? It’s from the ministryofcurry blog. How fitting with your post! Keep em coming, Traci!

    Reply
    • Avatar for TraciTraci

      October 24, 2017 at 10:56 am

      I’m SO with you! Coconut milk is so rich and satisfying! Roasted cauli with srirach and maple? Now that sounds fabulous… I will try it! I’m already thinking of things to eat with it.. how about some noodles? I’ll have to take a look at ministryofcurry… thanks for sharing your tips!

      Reply
  19. Avatar for deborah bernsteindeborah bernstein

    October 20, 2017 at 6:21 am

    5 stars
    We are eating so much cauliflower, picking our own (purple) at a local farm.! Local and organic forat, then fair trade when purchasing far flung ingredients. Such mindful purchasing is so vital!💜💜

    Reply
    • Avatar for TraciTraci

      October 24, 2017 at 10:54 am

      hehe… I’m SO with you, Deb! Good thing I love it so much… the farm has such an abundance of it! xo

      Reply
  20. Avatar for LauraLaura

    October 20, 2017 at 5:18 am

    The recipe looks wonderful. I love cauliflower and am always looking for interesting recipes for it. I like the fact that you use Frontier Coop and fair trade products. I am a member of a natural foods coop and we by from Frontier monthly.

    Reply
    • Avatar for TraciTraci

      October 20, 2017 at 5:37 am

      Thank you Laura! I love cauliflower as well… it’s versatile and I love it’s mild, sweet flavor. Hooray for your natural foods coop and Frontier! No doubt you are familiar with their high quality. I hope you enjoy the recipe :D

      Reply
  21. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    October 20, 2017 at 3:44 am

    This looks wonderful, Traci! Like a big hug! And I just picked up two big heads of cauliflower from the farm yesterday. Guess I need to make this one this weekend! :-). I will look for these spices, too. You’re right – I often don’t think about farming as it relates to spices. Need to be more conscientious about that! Happy Friday!

    Reply
    • Avatar for TraciTraci

      October 20, 2017 at 5:35 am

      Oh I love that comparison, Liz! A big hug (so needed right now)… thank you for that! I don’t know what happened, but somehow I ended up with two huge heads of cauli in the fridge… they’re SO big, may as well be four! Rob brought one home from the farm when he stopped by.. (much preferred to flowers) and it is GIANT! I’m eating everything cauli and have more to go LOL! Right? It’s easy to forget that spices are farmed too… I just learned that most vanilla is hand pollinated! OMG!

      Reply
  22. Avatar for Alexandra | Occasionally EggsAlexandra | Occasionally Eggs

    October 20, 2017 at 2:07 am

    Yes, yes, yes! We always choose fair trade and organic! Even though our budget is small, I think it’s so important to support workers and those are both so important in ensuring that they’re treated well. Looks like a really delicious, comforting curry, can’t wait to try. I think Graham would love it too (potatoes and cauliflower?!) and it’s really a perfect cold-weather meal.

    Reply
    • Avatar for TraciTraci

      October 20, 2017 at 5:30 am

      Hooray! Priorities, right? I’d much rather have fair trade and organic spices in my pantry than say, a new bag, sweater or otherwise. Rob loves this recipe… so I’m thinking Graham may as well… there’s nothing fussy about it and the spices are just SO nice. Very balanced and comforting. xo

      Reply
  23. Avatar for LuciLuci's Morsels

    October 19, 2017 at 7:35 pm

    I love how veggie heavy this dish is! Curry is such a delicious and healthy way to incorporate a variety of ingredients into a filling meal!

    Reply
    • Avatar for TraciTraci

      October 20, 2017 at 5:27 am

      So much like curry, right? You can really pack in the veggies! Thank you Luci!

      Reply
  24. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    October 19, 2017 at 6:26 pm

    I’m always looking for new cauliflower dishes Traci and this one sounds right up my alley. I love Indian spices and so does Tom. Such a warm, comforting dish, and your recipe looks so nice and easy too! Can’t wait to try it,

    Reply
    • Avatar for TraciTraci

      October 20, 2017 at 5:27 am

      I’m SO with you, Mary Ann. I find I lean on cauliflower a lot because it’s so darn versatile… like curry! I hope you two enjoy it (Rob loves this one too.. so I’m thinking Tom just might as well!) ;)

      Reply

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Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

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Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
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Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

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__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
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cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
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VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

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Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

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