50+ Delicious Dairy-Free Dutch Oven Recipes for Every Meal

Cooking with a Dutch oven is one of the best ways to create hearty, flavorful dishes.

These versatile kitchen staples can do it all, from braising meats to simmering soups and stews. But what about those who are following a dairy-free diet?

Whether you’re dealing with a dairy intolerance, following a plant-based lifestyle, or simply looking to cut down on dairy for health reasons, you might think that using a Dutch oven could be limiting.

Good news! There are endless possibilities when it comes to creating dairy-free meals in a Dutch oven.

From vibrant vegetable stews to creamy dairy-free curries, the Dutch oven’s ability to evenly cook and lock in flavors makes it the perfect tool for whipping up rich and comforting dishes, no dairy required.

In this article, we’ve compiled over 50 mouth-watering Dutch oven recipes that are completely dairy-free.

These recipes will not only satisfy your cravings but also prove that dairy-free cooking can be just as delicious and comforting as traditional dishes.

50+ Delicious Dairy-Free Dutch Oven Recipes for Every Meal

Whether you’re a seasoned cook or just starting to explore dairy-free recipes, a Dutch oven is an indispensable tool in your kitchen.

With these 50+ dairy-free recipes, you’ll have a wide range of hearty, flavorful meals that cater to every taste.

From comforting stews to wholesome casseroles, these recipes are perfect for everyday dinners, meal prep, and special occasions.

Embrace the versatility of your Dutch oven and discover how easy and delicious dairy-free cooking can be.

So, grab your Dutch oven and start cooking these amazing recipes today!

Creamy Coconut Curry Lentils

This hearty and flavorful dish combines the richness of coconut milk with protein-packed lentils, fresh vegetables, and warm spices. It’s a one-pot wonder, perfect for a comforting meal that’s entirely dairy-free. Serve it over rice or with naan for a complete dinner.

Ingredients:

• 1 cup dried lentils (green or brown), rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium sweet potato, cubed
• 1 cup diced tomatoes (fresh or canned)
• 1 cup spinach leaves (optional)
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• 2 tbsp coconut oil

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and the onion is translucent, about 3–4 minutes.
2. Stir in curry powder, turmeric, cumin, and paprika. Cook for 1 minute to toast the spices.
3. Add lentils, sweet potato, diced tomatoes, coconut milk, and vegetable broth. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
5. Stir in spinach leaves during the last 5 minutes of cooking. Adjust seasoning with salt and pepper.
6. Serve hot with rice or flatbread.

Creamy Coconut Curry Lentils is a vibrant and versatile dish that’s as easy to make as it is to enjoy. The coconut milk adds a luscious creaminess that pairs perfectly with the bold spices. It’s an excellent option for meal prep or a cozy family dinner.

Rustic No-Butter Chicken Stew

This dairy-free chicken stew is hearty and wholesome, featuring tender chicken, a medley of vegetables, and a rich broth thickened with plant-based milk. Perfect for a chilly evening, this dish is easy to prepare and bursting with flavor.

Ingredients:

• 1 lb chicken thighs, cut into chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 3 medium potatoes, cubed
• 4 cups chicken broth
• 1 cup unsweetened almond milk (or other plant-based milk)
• 2 tbsp cornstarch (optional, for thickening)
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the chicken pieces on all sides, about 5–7 minutes. Remove and set aside.
2. In the same pot, sauté onions, carrots, celery, and garlic until softened, about 5 minutes.
3. Add potatoes, chicken broth, thyme, and rosemary. Bring to a boil.
4. Return the chicken to the pot. Lower the heat and simmer, covered, for 30 minutes or until the chicken is cooked through and vegetables are tender.
5. Stir in almond milk. If you prefer a thicker stew, dissolve cornstarch in a little water and add it to the pot, cooking for another 5 minutes until thickened.
6. Season with salt and pepper, garnish with fresh parsley, and serve warm.

Rustic No-Butter Chicken Stew is comfort food at its finest, providing all the richness and depth of a traditional stew without dairy. It’s a nourishing meal that’s sure to please even the pickiest eaters, making it a staple in your dinner rotation.

Vegan Dutch Oven Chili

Packed with beans, vegetables, and spices, this Vegan Dutch Oven Chili is a robust and satisfying dish that’s perfect for any season. The slow cooking process enhances the flavors, creating a hearty meal that’s completely plant-based and dairy-free.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and bell pepper for 3–4 minutes until softened.
2. Add zucchini, corn, chili powder, smoked paprika, cumin, and cayenne pepper. Cook for another 2–3 minutes, stirring well.
3. Stir in black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Bring to a boil.
4. Reduce heat to low and simmer, uncovered, for 30–40 minutes, stirring occasionally to prevent sticking.
5. Taste and adjust seasoning with salt and pepper.
6. Serve warm, garnished with cilantro and a squeeze of lime juice.

This Vegan Dutch Oven Chili is a crowd-pleaser, offering rich flavors and a delightful texture from the variety of beans and vegetables. It’s easy to customize with your favorite toppings or spice level, making it a versatile dish for weeknights or gatherings.

Dairy-Free Mushroom Stroganoff

This creamy and flavorful mushroom stroganoff is a plant-based twist on the classic dish, made entirely without dairy. The earthy mushrooms, silky coconut milk, and aromatic spices make it a satisfying meal, perfect for pairing with pasta or rice.

Ingredients:

• 1 lb mushrooms (button, cremini, or a mix), sliced
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup full-fat coconut milk
• 1 tbsp Dijon mustard
• 2 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice to serve

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, sautéing for 3–4 minutes until fragrant.
2. Add mushrooms and cook until softened and browned, about 8 minutes.
3. Stir in smoked paprika, Dijon mustard, and nutritional yeast. Mix well to coat the mushrooms.
4. Pour in the vegetable broth and coconut milk. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens.
6. Season with salt and pepper to taste. Serve over pasta or rice, garnished with fresh parsley.

This Dairy-Free Mushroom Stroganoff is a creamy, indulgent dish that’s both comforting and nutritious. It’s ideal for those looking to enjoy a classic favorite without compromising on flavor or texture.

Spiced Moroccan Chickpea Stew

This rich and aromatic stew is inspired by Moroccan flavors, featuring chickpeas, tomatoes, and warming spices. Simmered in a Dutch oven, it creates a deeply flavorful meal that’s hearty, healthy, and completely dairy-free.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cinnamon
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 cup diced butternut squash
• 1/2 cup dried apricots, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
2. Add cinnamon, cumin, coriander, turmeric, and cayenne. Stir for 1 minute to release the spices’ aroma.
3. Stir in chickpeas, diced tomatoes, vegetable broth, butternut squash, and apricots. Mix well.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the squash is tender.
5. Adjust seasoning with salt and pepper. Serve warm, garnished with fresh cilantro.

Spiced Moroccan Chickpea Stew is a vibrant, wholesome dish that’s perfect for any occasion. Its bold flavors and heartiness make it a crowd-pleasing option that’s easy to prepare and entirely plant-based.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a dairy-free, protein-packed recipe that’s both hearty and healthy. The sweet potatoes add a touch of natural sweetness, balancing the smoky and spicy flavors of this comforting dish.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh lime juice and avocado for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
2. Add sweet potato and bell pepper, cooking for another 5 minutes until slightly softened.
3. Stir in chili powder, smoked paprika, cumin, and oregano. Mix well to coat the vegetables.
4. Add black beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce heat to low and simmer, uncovered, for 20–25 minutes until the sweet potatoes are tender and the chili thickens.
6. Season with salt and pepper, garnish with lime juice and avocado slices, and serve hot.

Sweet Potato and Black Bean Chili is a satisfying and nutritious meal that’s easy to prepare in a Dutch oven. Its combination of smoky, spicy, and sweet flavors makes it a go-to recipe for weeknight dinners or meal prep.

Dairy-Free Ratatouille Stew

Ratatouille Stew is a French-inspired vegetable medley cooked to perfection in a Dutch oven. This dairy-free version brings together eggplant, zucchini, tomatoes, and herbs in a warm, hearty dish that can be served on its own or over grains for a filling meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until fragrant, about 3–4 minutes.
2. Add eggplant and cook for 5 minutes until slightly softened.
3. Stir in zucchini, yellow squash, and bell pepper. Cook for another 5 minutes, stirring occasionally.
4. Add diced tomatoes, vegetable broth, oregano, basil, and thyme. Bring to a simmer.
5. Cover and cook on low heat for 25–30 minutes until the vegetables are tender.
6. Season with salt and pepper, garnish with fresh basil, and serve warm.

Dairy-Free Ratatouille Stew is a versatile and healthy dish, perfect for showcasing fresh vegetables. Its vibrant colors and herbaceous flavors make it a standout option for a light yet satisfying dinner.

Coconut Ginger Butternut Squash Soup

This Coconut Ginger Butternut Squash Soup is a silky, dairy-free option that’s packed with nutrients and flavor. The sweetness of butternut squash is balanced by the warmth of ginger and the creaminess of coconut milk, making it an ideal comfort food for chilly days.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp coconut oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Pumpkin seeds and coconut cream for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
2. Add cubed butternut squash, cinnamon, and vegetable broth. Bring to a boil.
3. Reduce heat, cover, and simmer for 20–25 minutes, until the squash is tender.
4. Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
5. Stir in coconut milk, season with salt and pepper, and heat through.
6. Serve hot, garnished with pumpkin seeds and a drizzle of coconut cream.

Coconut Ginger Butternut Squash Soup is a warming, nourishing dish that’s as easy to prepare as it is delicious. Its creamy texture and gentle spice make it a family favorite, perfect for any time of year.

Smoky Vegan Jambalaya

This Smoky Vegan Jambalaya is a dairy-free twist on the traditional Southern classic. Loaded with vegetables, rice, beans, and bold Cajun spices, it’s a hearty one-pot meal that brings warmth and flavor to your table.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 1 cup long-grain rice
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 cup cooked black-eyed peas or kidney beans
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, bell pepper, and celery for 5–7 minutes, until softened.
2. Add rice and stir for 2 minutes to coat with oil.
3. Stir in Cajun seasoning, smoked paprika, and cayenne pepper.
4. Add diced tomatoes, vegetable broth, and beans. Mix well.
5. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes, until the rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
6. Season with salt and pepper. Garnish with green onions and serve warm.

Smoky Vegan Jambalaya is a flavorful and filling meal that brings a taste of Louisiana to your kitchen. It’s an excellent option for anyone seeking a plant-based, dairy-free dinner with bold spices and satisfying textures.

Lemon Herb Roasted Vegetables and Quinoa

This Lemon Herb Roasted Vegetables and Quinoa dish is a fresh and nourishing dairy-free meal. The roasted vegetables bring out natural sweetness, while the quinoa provides a fluffy, protein-rich base. A zesty lemon-herb dressing ties everything together, creating a bright and flavorful dish perfect for any occasion.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 red onion, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, oregano, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway.
3. While vegetables are roasting, cook quinoa in vegetable broth according to package instructions.
4. Once quinoa is cooked, fluff it with a fork and mix with roasted vegetables. Drizzle with lemon juice and garnish with fresh parsley.
5. Serve warm or at room temperature.

Lemon Herb Roasted Vegetables and Quinoa is a simple yet elegant dish, perfect for lunch or dinner. Its combination of earthy vegetables, zesty lemon, and fluffy quinoa ensures a satisfying and refreshing meal.

Dairy-Free Creamy Tomato Basil Soup

This Dairy-Free Creamy Tomato Basil Soup delivers all the comfort and richness of a classic tomato soup without any dairy. Made with coconut milk and fresh basil, it’s perfect for pairing with crusty bread or a sandwich for a cozy meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) whole peeled tomatoes
• 2 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 3–4 minutes until softened.
2. Add whole peeled tomatoes, breaking them up with a spoon, and stir in vegetable broth, oregano, and smoked paprika.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
5. Stir in coconut milk and season with salt and pepper. Heat through, but do not boil.
6. Garnish with fresh basil and serve warm.

Dairy-Free Creamy Tomato Basil Soup is a comforting, versatile dish that’s easy to prepare and enjoy year-round. Its velvety texture and herby undertones make it a standout choice for a dairy-free diet.

Hearty Vegan Sweet Potato Shepherd’s Pie

This dairy-free spin on shepherd’s pie replaces traditional mashed potatoes with a creamy sweet potato topping. Layered with a flavorful mix of lentils, vegetables, and herbs, this hearty meal is both comforting and nutritious.

Ingredients:
For the filling:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup cooked lentils
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

For the topping:

• 2 large sweet potatoes, peeled and cubed
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil sweet potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash with almond milk, olive oil, and salt. Set aside.
3. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, carrot, and celery until softened, about 5–7 minutes.
4. Stir in lentils, peas, tomato paste, vegetable broth, thyme, and smoked paprika. Simmer for 10 minutes, allowing the flavors to meld.
5. Transfer the filling to a baking dish, spreading the mashed sweet potatoes evenly on top.
6. Bake for 20–25 minutes until the top is slightly golden. Serve warm.

Hearty Vegan Sweet Potato Shepherd’s Pie is a satisfying comfort dish that’s both rich in flavor and packed with nutrients. The sweet potato topping adds a delightful twist, making this recipe a standout for family dinners or meal prep.

Spicy Vegan Thai Noodle Soup

This Spicy Vegan Thai Noodle Soup is bursting with flavor, featuring a rich broth made with coconut milk, lime, and Thai-inspired spices. Loaded with vegetables and noodles, it’s a satisfying and nourishing meal that’s both spicy and comforting.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 2 medium carrots, julienned
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp brown sugar
• 8 oz rice noodles
• 1 cup fresh spinach or kale
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Add onion, garlic, and ginger, sautéing until fragrant, about 3–4 minutes.
2. Stir in bell pepper and carrots, cooking for another 5 minutes until softened.
3. Add vegetable broth, coconut milk, red curry paste, soy sauce, lime juice, and brown sugar. Stir to combine and bring to a simmer.
4. Add rice noodles and cook according to package instructions, usually 5–7 minutes.
5. Stir in spinach or kale during the last 2 minutes of cooking.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Spicy Vegan Thai Noodle Soup is an aromatic, flavorful dish that offers a delightful balance of spice, sweetness, and creaminess. It’s a fantastic option for those craving a hearty, spicy meal that’s full of fresh vegetables and rich, Thai-inspired flavors.

Vegan Chickpea and Spinach Stew

This Vegan Chickpea and Spinach Stew is a flavorful, nutrient-packed dish. The combination of chickpeas, spinach, and aromatic spices makes it a simple yet satisfying meal that’s full of protein and fiber. Perfect for a cozy dinner or a quick weeknight meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 4 cups fresh spinach
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion, garlic, and ginger, sautéing for 5 minutes until softened.
2. Stir in cumin, turmeric, and cinnamon, cooking for 1–2 minutes to release the spices’ aromas.
3. Add chickpeas, vegetable broth, and diced tomatoes, bringing the mixture to a simmer.
4. Cook for 10–15 minutes, allowing the flavors to meld.
5. Stir in spinach until wilted, then add lemon juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

Vegan Chickpea and Spinach Stew is a rich and hearty dish that’s easy to prepare and full of flavor. With its warm spices and creamy texture, it’s perfect for a nourishing meal that can be enjoyed by everyone, whether they’re vegan or not.

Vegan Cauliflower and Potato Curry

This Vegan Cauliflower and Potato Curry is a comforting and hearty dish made with tender cauliflower, potatoes, and a fragrant blend of spices. The coconut milk gives it a creamy texture, while the spices create a bold and warming flavor that’s sure to satisfy.

Ingredients:

• 2 tbsp coconut oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 large potato, peeled and cubed
• 1 head cauliflower, cut into florets
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Add onion, garlic, and ginger, sautéing for 5–7 minutes until softened.
2. Stir in coriander, cumin, turmeric, and cayenne pepper, cooking for 1–2 minutes to toast the spices.
3. Add cubed potato and cauliflower florets, mixing well to coat with the spices.
4. Pour in coconut milk and vegetable broth. Stir to combine and bring to a simmer.
5. Cover and cook for 20–25 minutes until the potatoes and cauliflower are tender.
6. Season with salt and pepper, then serve hot, garnished with fresh cilantro.

Vegan Cauliflower and Potato Curry is a rich, satisfying dish that’s perfect for a cozy dinner. The combination of creamy coconut milk and warming spices creates a comforting, filling meal that’s sure to please everyone.

Note: More recipes are coming soon!