Cauliflower Lemon Curry With Potatoes (Vegan)

This vegan lemon curry with cauliflower, potatoes, and zucchini is bright, creamy, and full of fresh citrus flavor. Lemon slices, sumac, and kaffir lime leaves give the curry its vibrant taste while coconut milk keeps it rich.

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Curry to me is a dish for all seasons, but I know plenty of people who prefer it in the colder months. This cauliflower lemon curry proves it can be just as perfect for warmer days. Bright citrus flavors make it feel fresh, lively, and wonderfully light while still being comforting and satisfying.

Cauliflower, potatoes, and zucchini simmer in a creamy coconut-tomato sauce that we'll infuse with sunny lemony flavors. You'll get a curry that's both rich and refreshing at the same time.

I love serving this lemon curry with brown rice because it adds a nutty depth that pairs beautifully with the bright, creamy sauce.

What Makes This Curry So Lemony

This lemon curry gets its bright flavor from a little trio of citrusy ingredients:

1. Lemon slices
   We'll simmer them right in the sauce so that they can infuse the whole dish with fresh, tangy flavor.

2. Sumac
   This is a spice popular in Middle Eastern cooking. Sumac has a naturally bright, lemony taste without the sharp acidity of lemon juice. If you don't have sumac, a little lemon zest (or even grapefruit zest) works nicely too.

3. Kaffir lime leaves
   They bring an incredibly fragrant, almost floral citrus note. I like to keep a small stash in the freezer because they store beautifully and are always ready to use. If you can't find kaffir lime leaves, regular lemon leaves can work, though the flavor will be a bit milder.

These three ingredients create together a lemon curry that's probably unlike any you've tasted before: bright and lively, yet still creamy and comforting.

Note on Additional Ingredients

If you like aloo gobi curry, you'll probably love this lemony curry too, since cauliflower and potatoes are the main vegetables here. The third vegetable is zucchini, for a bit of extra softness and extra vegetable goodness. If you don't have it on hand, carrots or green beans work just as well.

The rest of the ingredients are pretty straightforward and commonly used in many curry-style dishes:

• Coconut milk for the creamy base
• Tomato passata for body and depth
• Indian curry powder for warmth and spice
• Curry leaves for an extra aromatic note (but if you don't have them, simply leave them out)

🍽 Recipe

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Cauliflower Lemon Curry With Potatoes (Vegan)

This lemony cauliflower curry is awesome not only during the colder months, but also in spring and summer thanks to its citrusy quality.

Course: Main Course

Keyword: gluten-free, vegan

Servings: 6

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Ingredients

Metric - US Customary

Rice

• ▢ 500 g brown Basmati rice

Curry

• ▢ 1,5 kg cauliflower 1 large head
• ▢ 2 large potatoes
• ▢ 2 large zucchini
• ▢ 1 large red onion
• ▢ 2 tablespoons coconut oil
• ▢ 3 teaspoons curry powder medium
• ▢ 400 ml coconut milk 1 can
• ▢ 750 ml tomato passata
• ▢ 2 teaspoons dried curry leaves
• ▢ 1 teaspoon ground chili
• ▢ ½ lemon in slices
• ▢ 1 teaspoon sumach
• ▢ 4 kaffir lime leaves
• ▢ Salt

Instructions

• Cook the rice with slightly salted water according to package instructions. Usually, it takes about 40-45 minutes until brown rice is cooked completely, therefore it's good to start by cooking the rice before preparing the curry.
• For the curry, wash the cauliflower head and cut it into small, bite-size florets. Discard the cauliflower leaves.
• Peel the potatoes and cut them into bite-size pieces (similar size as the cauliflower florets).
• Wash the zucchini, cut off and discard the ends, cut the zucchini lengthwise and proceed to cut into half moons.
• Peel the onion, chop it finely and cook it with the coconut oil over medium heat until translucent.
• Add the ground curry and cook for 1-2 minutes until the curry smells good.
• Add the coconut milk and the tomato passata. Give it a good stir until the two liquids are well combined.
• Add the cauliflower pieces, the potato pieces, the dried curry leaves, ground chili, lemon slices, sumach, and kaffir lime leaves. Stir and combine everything. Let it simmer over medium heat for about 10 minutes.
• Add the zucchini pieces and continue cooking until the vegetables are starting to get soft (but don't overcook, the cauliflower florets should still have a crunch).
• When done, season with salt according to your taste.
• Remove the lemon slices, and serve the curry with brown rice.

Notes

If you don't have zucchini, you can use other vegetables such as carrots. If using carrots, add them along with the cauliflower and potatoes.

Other Cauliflower & Curry Recipes

• Leek Cauliflower Gratin
• Fried Cauliflower Rice
• Cream of Cauliflower Soup
• Watermelon Rind Carrot Curry
• Vegan Fish Curry
• 20-Minute Curry Fried Rice

Enjoy,
Ramona

PS: If you try it, tell me in the comments how it turned out. I'm always curious.

♥