Cauliflower & potato curry

Cauliflower & potato curry

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(83 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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6th Jun, 2020
Works well with broccoli instead of cauliflower.
David Boyd's picture
David Boyd
4th May, 2020
I didn't have any fresh coriander but otherwise followed the recipe. It seems the coriander was the missing ingredient as it was quite disappointing- bland and needed more spice/flavour in general. I would swap teaspoons fro tablespoons for the curry powder if I do it again.
30th Mar, 2020
The recipe is overall a good idea, as it is uses ingredients that typically work well in Indian curries. However, may I point out that there is no salt in the recipe, and I know there is a lot of people trying to cut down on salt, but the recipe tastes rather unpleasant without salt, but when I in fact added salt, the taste was greatly enhanced. Also, another thing, tomatoes are generally added after all the other ingredients in Indian cooking as if you add them first, the other ingredients do not cook as well as you would desire. However, it's a pretty thorough recipe and is delish with some Indian flatbread.
2nd Mar, 2020
I think some of the curry recipes on this site are for people who don't like curries, I doubled the amount of spices but it didn't taste spicy at all. Next time I'll measure them in tablespoons. Also I used a 400g tin of tomatoes but that wasn't nearly enough liquid for the potatoes to cook, I added vegetable stock twice during cooking and they still took about an hour. Another time I'd add 500ml stock at the beginning.
pasquith's picture
5th May, 2019
Was making this and found that someone had finished the curry powder. Switched the curry powder, chilli, cumin and turmeric for a a couple of teaspoons of cajun spice mix and it turned out yummy!
jo_ce2001's picture
24th Jun, 2018
I loved veggie curries, but this just did not hit the spot. It tasted quite bland - and I’m not someone who enjoys really hot and spicy curries. It just tasted a bit ‘meh’ to me. I get that it”s supposed to be a dry curry, but with so little liquid it just started burning on the bottom of the pan, despite being on the lowest possible heat, there are better veggie curry recipes out there, so won’t bother making this again,
28th Dec, 2017
A bit stodgy for me with the lentils in it, I may try the spices with just potato and cauliflower next time and thicken with a bit of cornfour if too runny. Added a whole small jar of Bhoona curry paste, and it could have done with more.
3rd Jul, 2020
There aren't any lentils in it.
12th May, 2017
Very bland. I was excited to make this but was left incredibly disappointed. I used fresh spices too so I know it's not that they had lost their flavour due to age. You have no choice but to add water, there is no way the potato would could without it. I used a whole tin of tomatoes, par boiled my potatoes and added water to the mix. Due to this I added extra spices but the dish was still very lacking in any real flavour. I don't like to throw food away so I'll eat the leftovers for dinner tonight but I will definitely have to have a garlic and coriander naan with it plus mint raita to add some flavour.
1st Apr, 2017
Good recipe but I doubled the amount of spices and added some chickpeas, also cooked it for longer :)


13th Apr, 2016
Does this freeze well?
carolineswain's picture
9th Jan, 2014
Can I use ground ginger in place of fresh grated ginger?
28th Jan, 2014
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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