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Cauliflower and potato curry

Cauliflower and Potato Curry Recipe

Cauliflower and potato curry

Name: Cauliflower and potato curry
Total time: 40 min
Yield: Serves 2-3
Cuisine: Indian
Ingredients: 450g potatoes peeled and chopped into 2cm cubes; ½ onion peeled and chopped; 3 cloves garlic peeled and roughly chopped; 4cm piece ginger peeled and chopped; groundnut oil; 1 cauliflower broken into small florets; 1 tsp cumin seeds; 1 generous tsp ground coriander; ½ tsp ground cumin; 1 tsp turmeric; ¾ tsp cayenne pepper; 3 green chillies seeded and quartered; 3 large tomatoes chopped; ½ small bunch coriander chopped; natural yoghurt; white basmati rice and/or naan bread

Janine Ratcliffe

Published: December 19, 2014 at 2:33 PM

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Serves 2-3

Easy

Total time: 40 mins

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Try this fragrant veggie curry for a comforting midweek meal, ready in 30 minutes. Bulk it up with basmati rice or naan breads

Vegan

Vegetarian

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Alternatives

Complete the dish

Make this cauliflower and potato curry, then check out more vegetarian curry recipes such as our easy spinach, chickpea and potato curry.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

450g potatoes

peeled and chopped into 2cm cubes
½ onion

peeled and chopped
3 cloves garlic

peeled and roughly chopped
4cm piece ginger

peeled and chopped
groundnut oil
1 cauliflower

broken into small florets
1 tsp cumin seeds
1 generous tsp ground coriander
½ tsp ground cumin
1 tsp turmeric
¾ tsp cayenne pepper
3 green chillies

seeded and quartered
3 large tomatoes

chopped

TO SERVE

½ small bunch coriander

chopped
natural yoghurt
white basmati rice and/or naan bread

Nutrition: per serving

kcal446
fat25.1g
carbs37.7g
fibre10.6g
protein12.2g
salt0.1g

Method

step 1

Heat a pan of boiling water and cook the potato until almost tender, about 5 minutes, then drain well. While it’s cooking, put the onion, garlic and ginger in a narrow container with 2cm of water and use a stick blender to blitz until smooth (or whizz in a small food processor). Put 6 tbsp oil in a heavy pan, heat, add the potatoes and fry until golden. Remove and set aside. Fry the cauliflower until golden. remove and set aside. Put the cumin in the pan, cook for 30 seconds, add the onion mix and cook for 4-5 minutes. Add the remaining spices, chillies and tomatoes, cook for 2 minutes, then add the potato and cauliflower with 500ml water. Cook for 4 minutes. Scatter with coriander and serve with yoghurt and rice or naans.

Check out more vegetarian curry recipes...

Also try more of our best cauliflower recipes...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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