A mild vegan curry that is perfectly healthy for the new year! Gluten-free, vegan, and just all-around amazing!

15 mins
35 mins


  • Large pot
  • Small frying pan


Curry Sauce:

  • 1/2 tsp mustard seeds
  • 1 tsp ground coriander
  • 3/4 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1/4 tsp ground nutmeg

Vegan Curry & Cauliflower Rice:

  • 1.5 lbs Little Potatoes
  • 1 head cauliflower
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic minced
  • 1 Tbsp ginger, freshly minced
  • 1 (14 oz) can diced tomatoes
  • 1 (19 oz) can chickpeas, drained
  • 1 (14 oz) can coconut milk
  • 2 bay leaves
  • 1 cup frozen peas
  • (To taste) salt and pepper


  • Make the Potatoes:

    Cut potatoes into bite-size pieces and place into a large pot. Fill with cold water and season with salt. Bring to a boil and cook until fork tender, 5 to 7 minutes. Drain and set aside.

  • Make the Curry:

    You can use jarred sauce here, but to make your own, place a small frying pan over medium heat. Toast the mustard seeds, cumin, coriander, turmeric, cayenne, and garam masala individually, pouring into a mortar and pestle as you go. Toasting these spices takes seconds, so don’t skip! Don’t toast the nutmeg!

  • Step 3

    Using your mortar and pestle, ground spices together until combined and powdery.

  • Step 4

    Add oil to a large frying pan over medium heat. When hot, stir in onions. Cook for 5 minutes. Stir in garlic and ginger. Cook for another minute or two. Stir in spice mixture. Season with salt and pepper Pour in tomatoes, chickpeas, bay leaves, and coconut milk. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Stir in potatoes and peas and cook for another 10 minutes.

  • Make the Cauliflower Rice:

    While meal is cooking, grate cauliflower on large-hole cheese grater or process in food processor until cauliflower resembles “rice.” Place in a microwave safe bowl and cook for 5-7 minutes, or until tender. Season with salt and pepper.

  • Step 6

    Serve curry over cauliflower rice!