Vegan Aartappel en Blomkool Kerrie
A generous, comforting vegetable curry — tender potato chunks and bright cauliflower florets slowly simmered in a rich, fragrant tomato-onion base warmed with curry, turmeric, and mustard seeds. Each vegetable holds its shape beautifully while absorbing every layer of spice, creating a hearty, deeply savoury dish that is naturally satisfying. Mildly spiced, rich in colour, and wonderfully wholesome — perfect served with rice, bread, or sambals. Completely plant-based, free from ghee, dairy, and all animal ingredients, yet full of authentic, home-cooked flavour.
Shared by semy
Time
45 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Base & Aromatics;
- 2 medium onions — thinly sliced.. 3 cloves garlic — minced
- 1 tbsp fresh ginger — grated.. 2 tbsp vegetable oil
- 1 tsp mustard seeds.. 1 tsp cumin seeds
- #Spices;
- 2 tbsp medium curry powder — adjust heat to taste
- ½ tsp ground turmeric.. ½ tsp ground coriander
- ¼ tsp chilli powder — optional, for extra warmth
- Salt and black pepper — to taste
- #Vegetables;
- 4 medium potatoes — peeled, cut into generous chunks
- 1 medium head cauliflower — separated into florets
- 400 g diced tomatoes (fresh or canned).. 150 ml vegetable stock
- 1 tsp cane sugar — to balance acidity.. 1 tbsp lemon juice
- #Garnish;
- Fresh coriander or parsley — chopped
👩🍳 Instructions
- 1
Build the aromatic base: Heat oil in a large pot or deep pan over medium heat. Add mustard seeds and cumin seeds — allow to sizzle briefly. Add sliced onion and cook 6–8 minutes until soft and golden. Stir in garlic, ginger, curry powder, turmeric, coriander and chilli powder. Cook gently 1–2 minutes until spices release their fragrance.
- 2
Simmer the sauce: Add diced tomatoes, vegetable stock, sugar, salt and pepper. Stir well and bring to a gentle simmer. Cook uncovered for 5 minutes to thicken slightly.
- 3
Cook the vegetables: Add potato chunks first — stir to coat thoroughly in the sauce. Reduce heat to low, cover, and simmer 10 minutes. Add cauliflower florets, nestling them into the sauce. Cover and continue simmering 15–20 minutes more until both vegetables are tender but still hold their shape — do not overcook or they will turn mushy.
- 4
Finish and adjust: Remove lid, stir in lemon juice and fresh coriander. Taste and adjust salt, spice or acidity as needed. If sauce is too thin, simmer uncovered a few minutes longer to reach desired consistency.
- 5
Serve: Enjoy hot with basmati rice, roti, or crusty bread, accompanied by sambals or chutney if desired.