Cauliflower & Potato Curry Recipe
Introduction
This cauliflower and potato curry is a comforting, flavorful vegetarian dish that’s perfect for any night of the week. Made with a blend of warming spices and tender vegetables, it pairs wonderfully with naan bread and a dollop of natural yogurt.
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
Instructions
- Step 1: Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and cook for about 10 minutes until soft and translucent.
- Step 2: Stir in the grated ginger, finely chopped garlic, turmeric, ground cumin, and curry powder. Cook for 1 more minute to release the spices’ aromas.
- Step 3: Add the canned chopped tomatoes and sugar to the pan. Mix well to combine all the ingredients.
- Step 4: Add the cauliflower florets, potato chunks, and the halved green chilli to the saucepan. Season to taste with salt and pepper.
- Step 5: Cover the pan with a lid and gently cook for about 30 minutes, stirring occasionally. If the curry seems too dry, add a splash of water, but keep it fairly dry.
- Step 6: Once the vegetables are tender, remove and discard the chilli if you prefer. Stir in a squeeze of fresh lemon juice and sprinkle with chopped coriander.
- Step 7: Serve the curry hot with naan bread and a dollop of natural yogurt on the side.
Tips & Variations
- For extra heat, leave the green chilli in or add a pinch of red chilli flakes.
- Swap potatoes for sweet potatoes for a slightly sweeter flavor and added nutrients.
- Add a handful of peas or chopped spinach near the end of cooking for extra color and nutrition.
- Use fresh tomatoes instead of canned if in season, but add a bit more cooking time to soften them.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry vegan?
Yes, this recipe is naturally vegan. Just be sure to serve with vegan naan or rice and skip the yogurt or use a plant-based alternative.
How can I make the curry spicier or milder?
Adjust the amount of curry powder and green chilli to suit your taste. Removing the seeds from the chilli reduces heat, while adding extra ground chilli or fresh green chillies will increase it.
Print
Cauliflower & Potato Curry Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and hearty cauliflower and potato curry made with aromatic spices, tomatoes, and fresh herbs. This vegetarian Indian-inspired dish is simmered gently until the vegetables are tender, served with naan bread and natural yogurt for a comforting meal.
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- Large piece of 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 of lemon juice
- Handful coriander, roughly chopped, to serve
- Naan bread and natural yogurt, to serve
Instructions
- Heat Oil and Cook Onion: Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and cook gently for 10 minutes until soft and translucent, stirring occasionally to avoid burning.
- Add Aromatics and Spices: Add the grated ginger, finely chopped garlic, turmeric, ground cumin, and curry powder to the softened onions. Cook for an additional 1 minute, stirring constantly to release the flavors of the spices.
- Stir in Tomatoes and Sugar: Pour in the chopped tomatoes and sprinkle in the sugar. Stir well to combine all ingredients.
- Add Vegetables and Chilli: Add the cauliflower florets, potato chunks, and the halved green chilli to the saucepan. Season with salt to taste and stir to mix the vegetables with the spiced tomato base.
- Simmer the Curry: Cover the saucepan with a lid and gently cook the curry for about 30 minutes, stirring occasionally. Add a small amount of water if the curry dries out, but the goal is to maintain a thick, dry curry consistency. Cook until the cauliflower and potatoes are tender.
- Finish and Serve: Remove the green chilli from the curry if desired. Stir in a squeeze of fresh lemon juice and scatter the roughly chopped coriander over the top. Serve hot with naan bread and a dollop of natural yogurt.
Notes
- For a spicier curry, retain the seeds in the green chilli or add more chillies.
- To make the curry vegan, serve with dairy-free yogurt or omit it entirely.
- You can substitute potatoes with sweet potatoes or add other vegetables like peas or carrots for variation.
- Use fresh coriander for the best flavor, but dried coriander powder can be added during cooking if unavailable.
- If you prefer a saucier curry, add more water or stock during simmering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Cauliflower curry, Potato curry, Indian vegetarian recipe, Cauliflower and potato curry, Easy curry recipe, Indian spices, Healthy vegetarian curry
