Potato and cauliflower curry recipe

Potato and cauliflower curry

  • serves 2-3
  • Easy

Great veggie curry. Whether you're vegetarian or not, try this fast and easy spicy dish, ready in about 30 minutes. Bulk it up with basmati rice or naan breads.



  • potatoes 450g, peeled and chopped into 2cm cubes
  • onion ½, peeled and chopped
  • garlic 3 cloves, peeled and roughly chopped
  • ginger 4cm piece, peeled and chopped
  • groundnut oil
  • cauliflower 1, broken into small florets
  • cumin seeds 1 tsp
  • ground coriander 1 generous tsp
  • ground cumin ½ tsp
  • turmeric 1 tsp
  • cayenne pepper ¾ tsp
  • green chillies 3, seeded and quartered
  • tomatoes 3 large, chopped


  • coriander ½ small bunch, chopped
  • natural yoghurt
  • white basmati rice and/or naan bread


  • Step 1

    Heat a pan of boiling water and cook the potato until almost tender, about 5 minutes, then drain well. While it’s cooking, put the onion, garlic and ginger in a narrow container with 2cm of water and use a stick blender to blitz until smooth (or whizz in a small food processor). Put 6 tbsp oil in a heavy pan, heat, add the potatoes and fry until golden. Remove and set aside. Fry the cauliflower until golden. remove and set aside. Put the cumin in the pan, cook for 30 seconds, add the onion mix and cook for 4-5 minutes. Add the remaining spices, chillies and tomatoes, cook for 2 minutes, then add the potato and cauliflower with 500ml water. Cook for 4 minutes. Scatter with coriander and serve with yoghurt and rice or naans.


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Nutritional Information

  • Kcals 446
  • Fat 25.1g
  • Carbs 37.7g
  • Fibre 10.6g
  • Protein 12.2g
  • Salt 0.1g