Name: Cauliflower & potato curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
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

Home
Recipes
Cauliflower & potato curry

Cauliflower & potato curry

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.1 out of 5.123 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy mango chutney naan breads

A star rating of 4.6 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal212
fat8g
saturates1g
carbs26g
sugars10g
fibre6g
protein11g
salt0.15g

low

Method

step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.1 out of 5.123 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now