Cauliflower & Potato Curry
Aromatic spices mingle with tender cauliflower and potatoes in this comforting and vibrant vegetarian curry recipe. With a rich tomato base and a hint of tanginess from lemon juice, this dish is perfect for cozy nights in. Enjoy a bowl of this flavorful curry alongside warm naan bread and cool natural yogurt for a satisfying meal that will warm you from the inside out.
— Constant Cookbook
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
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 212 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.15 milligram of sodium
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