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
Scale
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
