Vegan Beef, Potato & Squash Curry with Gluten-Free Cauliflower “Rice”


All Photos © Christine Elise McCarthy 2013

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OK – before I get into this very easy recipe for Vegan Beef, Potato & Squash Curry with Gluten-Free Cauliflower “Rice” – let me begin my effort to prep the world for the upcoming release of my first novel – Bathing & the Single Girl.


Is was inspired by my short film of the same name.  The trailer for that film can be seen HERE.  I will be releasing it as an E-book only (for now) and I hope to have it up for sale before Christmas.  It is a comic Hollywood mockumemoir about fading fame, excessive drinking, awkward sex and the horrors of dating (and bathing with) younger men.  I hope you will read it when it comes out!

Here is a quote from the book’s heroine:

“See?  I can be selfless.  As long as there is something in it for me.” – Ruby Fitzgerald

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OK, that said – let’s move onto this delightful recipe!  It is very easy & very customizable.  I used the vegetables I used here because I had them on hand.  You could sub out things you don’t like or do not have & use things like carrots or sweet potatoes or green beans or cauliflower.  Whatever.  You could also use real beef.  I made a special effort to only use really mainstream ingredients & skipped the typical Indian spices like garam masala and curry leaves – because I wanted everyone to be able to make this – even those without access to the more exotic ingredients.  Do not be intimidated by the length of the ingredient list.  If you have a spice rack, you probably already have at least half of the stuff listed.

I served this with the gluten-free (guilt free, too!) cauliflower faux rice but you could use any rice you like – especially the wonderfully aromatic & traditional basmati rice.   Because this is really just an Indian beef stew, it would also go nicely over mashed potatoes or egg noodles.

The rice I made here used a bit of this stuff –


which I buy at Super King for about $7.  You can buy it online.  You could use this or saffron threads threads or just a bit of turmeric to add color.

I also used coconut oil –


and Trader Joe’s Beef-less strips.  If these are not available to you, use olive oil & and brand of faux beef you can find – or even a tofu or tempeh variety.  I used these little potatoes – but any potato will do.


I used a butternut squash (half of one) and a red onion.  Sweet potato or brown onions all you have?  Use those!




Vegan Beef, Potato & Squash Curry with Gluten-Free Cauliflower “Rice”

serves 4-6 easily


For the cauliflower “rice”

1/2 large head cauliflower

1/2 onion – diced

1 TBS saffron liquid (or a few saffron threads steeped in 1/4 cup hot water for a few minutes) – or 1-2 tsp turmeric (for color)

2 TBS olive oil

Salt to taste

For the Vegan Beef, Potato & Squash Curry

Coconut oil (or olive oil)

2 (8 oz) packages of Trader Joe’s Beef-less Strips (or similar quantity of other vegan meat – or real beef)


1/2 lb potatoes – cubed

2 jalapenos – diced (optional)

1 onion – diced

1/2 butternut squash – peeled & cubed (or a few sweet potatoes or carrots)

1 cup peas

Coconut oil (or olive oil)

2 TBS Madras Curry

1 TBS ground cumin

1 TBS ground coriander

1 TBS turmeric

1/2 tsp cayenne pepper

1 TBS crushed red pepper (or to taste)

1 tsp sugar

2 tsp salt (or more – to taste)

1 TBS ginger – minced

8 garlic cloves – chopped

1 (14 oz) can diced tomatoes

1 (14 oz) can coconut milk (I used lite)

2 TBS apple cider vinegar

2 cups water

Paprika – as garnish

Fresh cilantro as garnish




For the Vegan Beef, Potato & Squash Curry

Toss the meat with a TBS or two of cornstarch until it is coated.

Heat 2-3 TBS coconut oil (or olive oil) in a large saute pan on high heat.  Sear the meat on all sides.  Set aside.


Add another few TBS of oil to the pan & add the onion & jalapenos.  Saute over med–high for a few minutes or until soft.  Add the curry, cumin, coriander, turmeric, cayenne, salt, sugar, crushed red pepper, ginger & garlic and stir for about a minute.


Add the tomatoes, coconut milk, apple cider vinegar & water & stir to blend.  Add the meat, potato & squash.


Bring this to a boil & reduce to a simmer & let cook while you make the rice.

For the cauliflower “rice”

Using the grater blade of a food processor or just a regular grater – shred the cauliflower into a rice-like texture.



Heat a few TBS of oil in a large saute pan & saute the onion until soft.

Add the cauliflower.  Add the saffron liquid or saffron threads & their steeping water or the turmeric and the salt.  Saute over med-high heat until tender – maybe 5-10 minutes.

Add the peas to the simmering beef curry & heat through.

Once the potato & squash are tender – serve your curry with the cauliflower rice & garnish them with the paprika & cilantro.  Eat way more than is decent or civilized because – what the fuck?  Why not?  This shit is vegan & gluten-free!  It is like eating air.  Really tasty air!