Cauliflower & potato curry

Cauliflower & potato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(45 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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.

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

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

  • large piece ginger, grated
    Ginger

    Ginger

    jin-jer

    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

    Turmeric

    term-er-ik

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

  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    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
    Sugar

    Sugar

    shuh-ga

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

  • 1 cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

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

  • 2 potatoes, cut into chunks
    Potato

    Potato

    po-tate-oh

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

  • 1 small green chilli, halved lengthways
    Chillies

    Chilli

    chill-ee

    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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
squigette
28th Aug, 2014
3.8
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
22nd May, 2014
5.05
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
24th Mar, 2014
3.8
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
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
CillaNeo
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
kateherd3
14th Oct, 2013
YUCK! The potatoes never cooked (we gave up and fished them out to microwave them). Disappointing.
l1l1an
28th Jul, 2013
Lovely. I added a few garden peas and a whole tin of tomatoes (400g). I would have it again.
nienkevh
28th May, 2013
5.05
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
8th Apr, 2013
1.05
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!

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.