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Member recipe

Potato and Cauliflower Curry

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Cooking time

Prep: Cook: 30 minutes

Skill level

More effort


Serves 4

Lentil-based curry

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  • 300g mixed lentils
  • 300g potatoes, cut into large chunks
  • 300g cauliflower florets
  • 100g peas
  • 1 litre veg stock

For spice mix 1

  • 10 black peppercorns
  • 8 cloves
  • Cinnamon stick
  • 2 bay leaves
  • 1 star anise
  • 3 dry chillis
  • 1 tbs cumin seeds
  • 1 tbs coriander seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp sesame seeds
  • 1 tsp turmeric
  • 1 tsp grated nutmeg

For spice mix 2

  • A handful of fresh coriander
  • fenugreek and mint
  • 1 tbs tamarind paste
  • 25mm piece ginger, grated

To serve

  • brown rice and raita


  1. Boil the lentils in the stock until soft and keep in the pan.

  2. Put the potatoes and cauliflower in a roasting dish and roast at 200C for about 15 minutes with salt and a little oil.

  3. Toast all the spices for spice mix 1 and then grind in a spice grinder.

  4. Blend the spices for spice mix 2.

  5. Add both mixes to the lentils. You may need to add some water, then cook for 5 minutes.

  6. Add the cooked vegetables and peas to the lentils. Serve with brown rice and raita.

  7. Serve with rice, raita, limes and coriander. Add sugar (tsp) if too tangy.

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