Cape Town Cauliflower Potato Curry

Filling, yet inexpensive to make, this comforting dish with fiery South African flavors makes the most delicious leftovers. Plus, it's Vegan!

In this one-pot meal, the veggies are hearty and absorb all of the spices. Turmeric, Coriander, Paprika, Cumin, Cardamom, Cayenne, and Black Pepper come together to make a dish that's both light and savory.

Why the Cascade Mushroom Mix? The blend of porcini and vegan Worcestershire give the veggies the extra flavor they needed to be a main course.

Serve the curry hot over rice, naan, or with your favorite bread. It's the perfect Meatless Monday dinner, and you might find yourself craving it on other days that end in Y, too.

Ingredients

3 tablespoons vegetable oil
1 cup yellow onion, small diced
2 teaspoons garlic, minced
2 teaspoons fresh ginger, minced
1 cup tomatoes, chopped
2 teaspoons South African Curry
2 teaspoons Pacific Flake Sea Salt (adjust to taste)
1 small head of cauliflower (about 1 lb), cut into small florets with excess stems sliced
2 small russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon Indian Garam Masala
2 teaspoons Cascade Mushroom Mix
1 cup vegetable stock
2 teaspoons lemon juice (adjust to taste)
1/4 cup chopped cilantro leaves

Directions

In a Dutch oven or large pot, heat the vegetable oil over medium heat.
Add the diced onions and sauté until they become translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Add the chopped tomatoes to the pot and cook for 5-7 minutes, or until they start to break down and release their juices.
Stir in the South African Curry and Pacific Flake Salt, allowing the spices to bloom for about a minute.
Add the cauliflower florets and potato to the mixture, stirring to coat them evenly with the aromatic tomato-spice mixture.
Sprinkle the Indian Garam Masala and Cascade Mushroom Mix over the vegetables, stirring well to distribute the flavors evenly.
Pour the vegetable stock into the Dutch oven, ensuring that it covers the vegetables. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the Dutch oven with a lid, and let the curry simmer for approximately 20-25 minutes or until the cauliflower and potatoes become tender. Stir occasionally to prevent sticking.
Just before serving, squeeze fresh lemon juice into the curry.
Sprinkle the chopped cilantro leaves over the Cape Town Cauliflower Potato Curry for a burst of freshness and color.