Cauliflower & Potato Curry Recipe
Introduction
This cauliflower and potato curry is a comforting, flavorful vegetarian dish packed with fragrant spices and tender vegetables. It’s easy to make and perfect for a cozy weeknight meal served with naan and 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 of lemon juice
- Handful coriander, roughly chopped, to serve
- Naan bread and natural yogurt, to serve
Instructions
- Step 1: Heat the 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, chopped garlic, turmeric, ground cumin, and curry powder. Cook for an additional minute to release the spices’ aromas.
- Step 3: Add the chopped tomatoes and sugar to the pan, stirring to combine.
- Step 4: Add the cauliflower florets, potato chunks, and halved green chilli. Season with salt to taste. Cover with a lid and let it simmer gently for around 30 minutes, stirring occasionally. Add a splash of water if the curry looks too dry, but it should remain fairly thick.
- Step 5: Once the vegetables are tender, remove the chilli if preferred. Stir in a squeeze of lemon juice and scatter over the chopped coriander.
- Step 6: Serve warm with naan bread and a dollop of natural yogurt for a creamy finish.
Tips & Variations
- For extra heat, leave the green chilli seeds in or add a pinch of cayenne pepper.
- You can swap potatoes for sweet potatoes or add other vegetables like peas or spinach towards the end of cooking.
- If you prefer a saucier curry, add a little water or coconut milk during cooking.
- Use fresh coriander for the best flavor, but dried coriander can be added while cooking if needed.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This curry also freezes well; 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 curry is naturally vegan as long as you serve it with dairy-free naan and skip the yogurt or use a plant-based yogurt alternative.
Can I prepare this curry in advance?
Absolutely. The flavors deepen if you let the curry sit for a few hours or overnight in the fridge. Reheat gently before serving.
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Cauliflower & Potato Curry Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful cauliflower and potato curry made with aromatic spices, simmered in a spiced tomato sauce until tender. This vegetarian Indian-inspired dish is perfect served with naan bread and natural yogurt for a wholesome meal.
Ingredients
Scale
Spices and Aromatics
- 2 tbsp vegetable oil
- 1 large onion, chopped
- Large piece ginger, grated (about 1 tbsp)
- 3 garlic cloves, finely chopped
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp curry powder, or to taste
- ½ tsp sugar
- 1 small green chilli, halved lengthways
- Squeeze lemon juice (about 1 tbsp)
Main Vegetables
- 1 cauliflower, cut into florets (about 600g)
- 2 potatoes, cut into chunks (about 400g)
Other
- 227g can chopped tomatoes
- Handful coriander, roughly chopped, to serve (about 10g)
- Naan bread, to serve
- Natural yogurt, to serve
Instructions
- Heat the oil and soften onions: In a large saucepan, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onion and cook for about 10 minutes until the onion is soft and translucent, stirring occasionally to prevent sticking.
- Add aromatics and spices: Stir in the grated ginger, finely chopped garlic, ½ tsp turmeric, 1 tsp ground cumin, and 1 tsp curry powder. Cook the mixture for another 1 minute, allowing the spices to release their fragrance without burning.
- Add tomatoes and sugar: Pour in the 227g can of chopped tomatoes and add ½ tsp sugar. Stir well to combine all the ingredients into a thick sauce.
- Add vegetables and chilli: Add the cauliflower florets, chopped potatoes, and the halved green chilli to the saucepan. Season with salt and pepper to taste. Stir everything to coat the vegetables in the spiced tomato sauce.
- Simmer the curry: Cover the pan with a lid and gently cook on low heat for about 30 minutes, stirring occasionally. Add a splash of water if the sauce becomes too dry, but the curry should remain fairly thick and dry. Cook until the vegetables are tender when pierced with a fork.
- Finish and serve: Once the vegetables are cooked, remove and discard the green chilli if desired. Stir in a squeeze of lemon juice and scatter the roughly chopped coriander over the curry. Serve hot with naan bread and a dollop of natural yogurt on the side for a complete meal.
Notes
- You can adjust the heat by adding more or less green chilli or choosing a mild curry powder.
- If you prefer a saucier curry, add a little more water or canned tomatoes during cooking.
- This curry can be made gluten-free by serving with gluten-free bread or rice instead of naan.
- For added protein, consider adding cooked chickpeas or lentils.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: cauliflower curry, potato curry, vegetarian Indian recipe, easy curry, vegetable curry, healthy curry
