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
