For Veganuary 2023 – Irish Potatoes, and Cauliflower Can Work Like Magic!

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If you’re thinking of going vegan for Veganuary 2023, or even exploring what kind of vegan dishes you can cook, we have some inspiration for you. While Veganuary is one of the latest in the trend of January pledges, like going alcohol-free (also known as Dry January), it could be a good opportunity to add ingredients and recipes to your pantry and recipe books.

Sometimes, all you need is a combination: ingredients that are available easily, and using them with some not-so-familiar ones. This way, you open up a world of new possibilities and adventures right in your own kitchen!

We have two recipes for you to try out. These make a good use of the abundant potatoes we find (and love) here in Ireland, as well as of the cauliflowers that are available all year round. What we are adding to these are Indian masalas, and a good dash of some Indian-styled cooking.

The recipes below are from my husband who is an excellent cook. The potato is a much-loved vegetable in Indian kitchens. It is paired with different kinds of vegetables, made on its own, stuffed into patties, samosas, parathas and kachoris. The cauliflower is another favourite as well, and you could do a number of amazing things with it. Both of these dishes can be had with roti, or naan bread. Sometimes, these make for excellent leftovers – you simply toss these cooked curries between two slices of bread and toast them. And viola, in no time, you have a nice, hot sandwich!

These are some very simple recipes to try out for Veganuary, so give them a go. All the Indian masalas and ingredients are also easily available at most Asian stores in Ireland. (There are plenty of Indian and Asian grocery stores providing all kinds of fresh vegetables, pulses, grains, spices, snacks and masalas!).

Aloo Pudina (Potatoes and Mint)


• Potatoes – 500 grams

• Fresh Mint Leaves – 40 grams, pick leaves and finely sliced

• Garlic – 2 cloves, sliced

• Green Chili – 1 finely chopped (optional, add more for more spice)

• Salt – to taste

• Cumin – 1.5 tsp

• Turmeric – 1/2 tsp

• Asafoetida – 1/4 tsp (optional)

• Chaat Masala – 1/2 tsp

• Sunflower or Vegetable Oil – 1.5 tbsp


• Peel and cube the potatoes and boil them in salted water until fully cooked.

• Heat oil in a wok.

• When hot, add the cumin and let it splutter.

• Lower the heat, add the asafoetida.

• After a few seconds, add the sliced garlic and the green chili, bring the heat to medium and sauté for a few seconds until the garlic starts taking on a little bit of a golden colour.

• Add the turmeric and sauté for a few seconds.

• Add potatoes, mix well and ensure all pieces are nicely coated with the oil and spices

• After a minute or two, add the mint leaves and continue sautéing until the mint leaves have started softening.

• Turn off the heat and sprinkle chaat masala, taste for seasoning.

Aloo Gobhi (Potatoes and Cauliflower) Fry

Cauliflower fry, and two other Indian dishes laid out on the table in separate bowls
Far left: Aloo Gobhi. The other (also vegan) dishes in the photograph are a potatoes and green beans dry curry, a cabbage and coriander fry


• Cauliflower – 1 medium sized, broken into medium sized florets

• Potatoes – approximately the same in weight as the cauliflower

• Cumin – 1.5 tsp

• Turmeric – 1/2 tsp

• Coriander Powder – 1.5 tsp

• Kashmiri Red Chili Powder * – 1 tsp

• Aamchur (Dried Raw Mango Powder) ** – 1.5 tsp

• Asafoetida – 1/4 tsp (optional)

• Salt – to taste

• Sunflower or Vegetable Oil – 2 tbsp

• Coriander – a handful, finely chopped for garnish (optional)

* Kashmiri Red Chili Powder is easily available in any Indian grocery store. It has low heat but lends a lovely red colour to the food you cook. If you don’t have Kashmiri Red Chili Powder, substitute with Paprika which is also low in heat, and big in colour.

** Aamchur is readily available in any Indian grocery store. It provides some acidity and tang to the food you cook. If you don’t have aamchur, you can substitute it with a splash of lime juice, though the taste profile will be slightly different.

** Because this is a “fry” it uses some more oil than you might be comfortable with. Once the cooking is done, you should see the oil settle at the bottom of the serving bowl and can be removed if you like. I love mopping up the flavourful fat with bread/naan/roti, though.


• Peel and cube the potatoes proportional, approximately 2-2.5 cm.

• Wash the cauliflower under running water. Once done, lay them out on a clean kitchen towel and allow it to air dry for a couple of hours. This will allow the cauliflower florets to fry well.

• Heat the oil in a wok.

• When hot, add the cumin and let it splutter.

• Lower the heat, add the asafoetida.

• After a few seconds, add the turmeric and fry for about 30 seconds.

• Next, add in the Kashmiri red chili powder and fry for a further 30 seconds; double check to ensure that the heat is low since the chili powder can burn quickly.

• Tip in the potatoes and the cauliflower. Increase the heat to medium, stir to make sure that the spices coat the potatoes and cauliflower.

• Cook for about 10 minutes. Then add in the coriander powder and mix well. Keep heat on medium.

• Cook for about 20-25 minutes, the cauliflower should start caramelizing a little on the edges, the potatoes should be fully cooked.

• Add salt to season. Add the aamchur powder, and mix well.

• Garnish with chopped coriander and serve as a side or with some roti/naan.

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Prerna Shah
Prerna Shah
Prerna Shah is a media and content professional with over a decade of experience in both print as well as digital. She pursues her love of a good story and storytelling by writing features, blogs, essays and interviews.

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