Cauliflower & potato curry

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• ktg106

  29 March 2010

  ktg106 rated this recipe

  

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• ktg106

  01 April 2010

  ktg106 commented on this recipe

  Beautiful! Would make again for sure. Made it for my boyfriend and his family, they kept the recipe! So I can see this becoming a firm favourite all round!

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• Aga

  01 April 2010

  Aga rated this recipe

  

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• Kate

  04 April 2010

  Kate commented on this recipe

  I found this a bit dry...I suggest adding double the tomatoes. I knw it's a dry curry, but if, like me, you don't like adding natural yoghurt, it needed more moisture.

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• Beth

  14 April 2010

  Beth rated and commented on this recipe

  

  Added 200ml of water with the cauliflower - still was quite a dry curry but think it helped everything cook a little better...

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• Frantic Flapjack

  15 April 2010

  Frantic Flapjack rated and commented on this recipe

  

  Added double tomatoes as suggested by Kate. Was a good curry but better as a side dish as the cauliflower was a little boring for a main dish.

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• cees

  08 June 2010

  cees rated and commented on this recipe

  

  Great dish and very simple. I added 6 tbsps of stock to ensure the potatoes and the cauliflower would be well cooked.

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• Peter j

  05 August 2010

  Peter j commented on this recipe

  This recipe doesn't say how much cauliflower or potato to use (a big cauli or a little one, tiny potatoes or baking potatoes?). Try the Madhur Jaffrey recipe for Aloo Gobi, which gives good consistent results.

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• laura

  13 September 2010

  laura commented on this recipe

  This was a lovely recipe, i added a cup of veg stock and cooked it for 50 mins. Tasted very good will make it again.

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• ChujDupaKurwaCipa

  06 December 2010

  ChujDupaKurwaCipa commented on this recipe

  I cooked it tonight and it was great, delicious. Thank you!

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• nettiboo1982

  05 January 2011

  nettiboo1982 rated and commented on this recipe

  

  ok so i didnt fry i softened my onions(1medium white & half a red onion) in 250ml of hot water and half a stock cube. i then added two chunks of frozen spinach to the onions then the rest of the ingredients, i added a whole tin of chopped tomatoes plus the a tin full of water a good pinch of sugar 2 1/2 tsp of currie powder rather than just one tsp, and a good grind of seasoning, i also added a tsp of sundried tomato paste to the mix. i cooked this for 50 minutes in the morning i then let it sit all day for dinner in the evening, the curry wasnt dry at all it was lovely tasted just right for my liking and looked like a take away curry too. ok so it wasnt quite the curry as above but this recipe is a good base to add thing you like to the mix.

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• ChujDupaKurwaCipa

  03 February 2011

  ChujDupaKurwaCipa commented on this recipe

  Cooking it tonight again.

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• Dale

  11 April 2011

  Dale rated and commented on this recipe

  

  I part boiled the potatoes before adding to the pan as it sped up the cooking time. Definately make this again.

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• comradekate

  11 July 2011

  comradekate rated and commented on this recipe

  

  I generally add about 100mL of water in order to make sure the potatoes cook thoroughly. Smaller potato chunks and a larger saucepan helps the curry cook more evenly as well. Use a strong curry powder for a kick, as without there isn't much heat.

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• hippychickred

  17 August 2011

  hippychickred commented on this recipe

  Really easy and very tasty, great recipe. I added a couple of Tbsp of curry paste and about 150ml of water just to give it a kick and help with the potatoes, think I would par boil them next time. I also added some spinach at the end as I had it left over and it was a great addition for colour, texture & taste.

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• Razak

  30 August 2011

  Razak rated this recipe

  

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• the booby

  04 September 2011

  the booby rated and commented on this recipe

  

  Really delicious curry. I part boil the potatoes and cauliflower ads the onion is fying as I think it help them to cook well in the curry sauce.

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• joley92

  26 September 2011

  joley92 commented on this recipe

  I dont like cauliflower but thought i should really try to , so gave it ago and i love this recipe :) i added water like suggested above and it worked well, potato and califlower was soft but not too soft. definatley doing it again soon

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• Emmy-Lou

  26 September 2011

  Emmy-Lou rated and commented on this recipe

  

  Tasty, added a carrot, some broccoli and a couple of fresh tomatoes as well as a hanful of red lentils and 200ml stock.

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• Aynsleyred

  05 November 2011

  Aynsleyred rated and commented on this recipe

  

  Absolutely lovely curry, very tasty and easy. I found it better to parboil the potatoes and cauliflower too as I found it took twice as long to cook the first time I made it. I also use a full tin of chopped tomatoes and make a bigger batch to have the remainder for lunch at work the next day - tastes even better!

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Ingredients

• 2 tbsp vegetable oil
• 1 large onion , chopped
• large piece ginger , grated
• 3 garlic cloves , finely chopped
• ½ tsp turmeric
• 1 tsp ground cumin
• 1 tsp curry powder , or to taste
• 227g can chopped tomatoes
• ½ tsp sugar
• 1 cauliflower , cut into florets
• 2 potatoes , cut into chunks
• 1 small green chilli , halved lengthways
• squeeze lemon juice
• handful coriander , roughly chopped, to serve
• naan bread and natural yogurt, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian, Low-fat

Ingredients

• 2 tbsp vegetable oil
• 1 large onion , chopped
• large piece ginger , grated
• 3 garlic cloves , finely chopped
• ½ tsp turmeric
• 1 tsp ground cumin
• 1 tsp curry powder , or to taste
• 227g can chopped tomatoes
• ½ tsp sugar
• 1 cauliflower , cut into florets
• 2 potatoes , cut into chunks
• 1 small green chilli , halved lengthways
• squeeze lemon juice
• handful coriander , roughly chopped, to serve
• naan bread and natural yogurt, to serve

PER SERVING

212 kcalories, protein 11.0g, carbohydrate 26.0g, fat 8.0 g, saturated fat 1.0g, fibre 6.0g, sugar 10.0g, salt 0.15 g

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