Cauliflower & potato curry

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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (48)

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

kathy535's picture

This was really nice. Having read the comments, I used a 400g tin of tomatoes and 150ml stock and cut the potatoes up small. Despite my generous seasoning, my daughter said it was missing something, so next time I will toast some cumin seeds with the onions and maybe also add garam masala. But overall an easy and tasty curry

rachel_r's picture

Very nice curry. I parboiled the potatoes and cauliflower first and used a large tin of tomatoes, as per suggestions by others. I also missed out the chilli and cut down the curry powder a bit, as I don't like too much spice.

angelalambert's picture

so easy to make - I like others used whole tin of tomatoes and some water to loosen up. I also used garam masala powder instead of the separate spices and despite my fiance hating cauli he loved the smell and would love me to make with some meat.

new_romantic's picture

This was an okay recipe. I think I would make it again but without the ginger, I thought it was a weird taste.

emiliemaddison's picture

sooooo good, so easy. added a tinful of water (to reduce burning--I have an electric stove) as well as spinach and puy lentils...and I substituted half the potato with sweet potato.
Amped up the protein and fiber, and DELICIOUS.

jnduggan's picture

Fabulous curry! Added double the quantity of tomatoes and wanted it more saucy and it worked so well. Full of flavour and a real kick. Will be a regular!

jobarrett's picture

Have just made this for dinner tonight. I wanted to let the flavours develop a bit. I've tasted it though and I think it's lovely. Nice warm spices. I followed the recipe to the letter and it's just as expected consistency wise.

mriancook's picture

Nice curry - but a little dry if you follow recipe. I used double the specified amount of tomato & added small amounts of water throughout the cooking to ensure the cauliflower & potatoes cooked through without burning.

maxmouse77's picture

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

joanneplater's picture

i dont like cauliflower, but in this its really nice. so glad i tried this

aynsleyred's picture

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

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

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

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

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

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

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.


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…