Cauliflower & potato curry

Cauliflower & potato curry

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(41 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
Add some spice to your midweek meal with this one-pan vegetarian main course

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal212
  • fat8g
  • saturates1g
  • carbs26g
  • sugars10g
  • fibre6g
  • protein11g
  • salt0.15g
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  • 2 tbsp vegetable oil
  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp curry powder, or to taste
  • 227g can chopped tomatoes
  • ½ tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 cauliflower, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 small green chilli, halved lengthways



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • squeeze lemon juice
  • handful coriander, roughly chopped, to serve
  • naan bread and natural yogurt, to serve


  1. Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

  2. When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

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Comments, questions and tips

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Comments (47)

Piggietal's picture

I liked this curry a lot - only two small amends to my taste, swapping the potatoes for sweet potatoes and the sugar for ground almond. I didn't find this too dry at all with the specified quantity of tomatoes - cooked on a very low heat with the lid on, the moisture level on the finished dish is very acceptable :)

Orange tomatoes's picture

This was my daughter's first curry. She thought it was delicious! But she says she would have liked more potatoes. We added water to make it more moist and decreased some of the spice amounts for her and it was great! She would like me to make again!

manbearpig's picture

This is great, really simple, but really tasty. I think it is superb, try it!

aparnaa842's picture

Yum! I used frozen cauliflower instead of fresh which worked perfectly well. I didn't add any sugar. And I got a little cocky and added 2 tsp of curry powder, which made it too spicy. So to fix it, I added a tin of chickpeas. And a bit more lemon juice and some salt. Lots of fresh coriander. Sooooo yum. Will be making it again. And yes, like everyone else, I added water and covered with a lid and just let it cook for quite a while.

Eera's picture

Great recipe! Ginger and lemon juice add a fresh and tangy flavour to the warm tomatoes and potatoes. I put the potatoes to cook first, after 10 minutes added the cauliflower, let them cook for 20 minutes more, kept adding water, and it turned out perfect. I wanted more of a liquid curry so using two medium potatoes and a small cauliflower made the curry too dry for me, so I'll slightly increase the tomatoes and spices next time. I used a thumb-size piece of ginger and it was just the right amount for me.

russell_b21's picture

Used chopped fresh tomatoes and added some chick peas. Little bit extra on the curry powder to give it some spice otherwise could be a little bland. I added just a 100ml or so of veg stock but most of that went. Had it with some yummy goat's yoghurt! Wodul definitely make it again.

cinemike's picture

Please, please put meaningful quantities in recipe ingredients - '2 potatoes' could be between 50g and a1kg. 'A large piece of ginger' could be between 20g and 250g.

squigette's picture

Really tasty - followed the tips and added extra water don't think it would have cooked without it but then reduced back down at the end. Great with naan and mango chutney

pekica's picture

I adjusted the recipe as the other suggested and added more water, and it was really nice. As for the vegetables, I just put what I had in the fridge, I think this combination of spices can be used for anything.

AnFjJenkins's picture

When I added the potatoes and the coliflower I figured out the potato wouldn't cook and the coliflower would burn, so I added 1 cup of water. It ended up not being exactly dry but still it was delicious. I'll definetly try again next time boiling the coliflower and the potato before adding it in the soucepan.

Amberwatters's picture

What is meant by large piece of ginger?

ridge trekker's picture

I followed CillaNeo's alterations to the recipe with the exception of using some different veges. I used potato, butternut squash, courgette and mushroom. It turned out great, my whole family enjoyed the meal and I've
saved it as a favourite

CillaNeo's picture

I used this recipe as a base, I added mushrooms, peppers, corgette, and fresh tomatoes instead of tinned, as we don't particularly like dry curries I added coconut milk and two full cups of water, I also added a stock cube, gave my two year old a taste and he repeated "more" over and over, so it seems like a hit...

Oh, I also boiled the potatoes for 10 minutes before adding them in :)

kateherd3's picture

YUCK! The potatoes never cooked (we gave up and fished them out to microwave them). Disappointing.

l1l1an's picture

Lovely. I added a few garden peas and a whole tin of tomatoes (400g). I would have it again.

nienkevh's picture

Absolutely lovely. Also nice with carrots, mushrooms and green beans. I just put in whatever I have in the fridge. Made it several times now. When it turned out too dry, I added some water. Also, I boil the veg (cauliflower, potato, beans etc) in advance. Goes a lot quicker. Sprinkle with some cashew nuts!

janeroar's picture

This turned out so awful I'm loathe to give it one star. Having no liquid to cook in, it's very difficult to stop the cauliflower from burning. And if that happens a truly horrible bitter taste emerges. Luckily I cooked the delish 'home cooked chicken curry' on this website too so we had something else to eat, otherwise we would have had no dinner as the cauliflower and potato one all went in the bin!

eastcote's picture

I've made this a couple of times, I add an extra tin of tomatoes, I tin water and some chick peas, makes a lovely mid week meal

disco_disco's picture

didn't work for me, too dry and vague about amounts of veg required. Had to double the chopped tomatoes and add a couple of cups of water to give it room to reduce whilst the veg cooked.

Came out quite hot, but a bit bland. But i did mess around with the spices a bit, that could have been my fault.

cwkaye's picture

I substituted sweet potato for the potato to make it that bit healthier. I also found it to be quite dry, so ended up using a whole large tin of chopped tomatoes rather than a small, probably around half a cup of hot water and then to make sure the flavour didn't lose intensity, added at least another half tsp of curry powder and cumin.

The squeeze of lemon was essential, I thought, to bring out the flavours and I served with yoghurt and basmati rice.

A great basic curry recipe that I am sure can be adapted with plenty of alternative veg as desired


Questions (2)

maryyem's picture

Does this freeze well?

carolineswain's picture

Can I use ground ginger in place of fresh grated ginger?

Tips (1)

horntown's picture

A good recipe, however, be aware that the potatoes may take a lot longer to cook than suggested. I had to add a lot of extra water and cook for around another 30 mins to get edible potatoes. It may be worth boiling them for 10-15 mins before adding to the curry.

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