Cauliflower & potato curry

Cauliflower & potato curry

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(52 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



    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.

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Comments, questions and tips

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2nd Feb, 2015
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
19th Nov, 2014
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.
28th Aug, 2014
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
22nd May, 2014
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.
24th Mar, 2014
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.
11th Feb, 2014
What is meant by large piece of ginger?
ridge trekker
4th Jan, 2014
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
6th Nov, 2013
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
14th Oct, 2013
YUCK! The potatoes never cooked (we gave up and fished them out to microwave them). Disappointing.
28th Jul, 2013
Lovely. I added a few garden peas and a whole tin of tomatoes (400g). I would have it again.


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