Cauliflower & potato curry

Cauliflower & potato curry

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(31 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
212
protein
11g
carbs
26g
fat
8g
saturates
1g
fibre
6g
sugar
10g
salt
0.15g

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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Method

  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.

Recipe from Good Food magazine, April 2010

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Comments

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maxmouse77's picture
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Very tasty and so simple to make,really enjoyed this and will make again,very popular with my family.

joanneplater's picture
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i dont like cauliflower, but in this its really nice. so glad i tried this

aynsleyred's picture
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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!

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

joanneplater's picture
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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

josie_atkinson's picture
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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.

hippychickred's picture

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.

comradekate's picture
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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.

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

niespamowi's picture

Cooking it tonight again.

nettiboo1982's picture
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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.

niespamowi's picture

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

lormorg's picture

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.

janikounpa's picture

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.

cjmjansen's picture
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Great dish and very simple.

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

Frantic Flapjack's picture
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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.

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

katechristley's picture

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.

ktg106's picture
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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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