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Cauliflower & potato curry

Cauliflower & potato curry

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A star rating of 4.1 out of 5.101 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal212
fat8g
saturates1g
carbs26g
sugars10g
fibre6g
protein11g
low insalt0.15g
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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

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.

Goes well with

Recipe from Good Food magazine, April 2010

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A star rating of 4.1 out of 5.101 ratings
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