Cauliflower and potato curry with rice

Cauliflower and Potato Curry served with Brown Rice Recipe

35 Minutes
Serves: 2

A warm spicy cauliflower and potato curry with cauliflower, potatoes, ginger, garlic, roasted tomatoes and chilli, flavoured with turmeric, cumin, cayenne pepper and garam masala., serve with brown rice and cucumber raita, perfect for vegetarians

Recipe Ingreds

Curry

  • 0.5 head cauliflower
  • 0.5 tsp cayenne pepper
  • 0.5 fresh chilli
  • 2 cm fresh ginger
  • 0.5 tsp garam masala
  • 2 cloves garlic
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 250 grams potatoes
  • salt (to taste)
  • 2 shallots
  • 6 tomatoes
  • 0.5 tsp turmeric
  • 300 ml water
  • black pepper (to taste)
  • 2 tbsp sunflower oil

Rice

  • 1 packet microwave brown rice

Raita

  • 0.5 cucumber
  • 4 sprig fresh coriander
  • 2 tsp fresh lemon juice
  • 250 ml yoghurt

Recipe with pictures Steps

Step 1

  • peel and grate the cucumber
  • squeeze the lemon(s) .
  • wash and finely chop the fresh coriander
  • place all the raita ingredients in a bowl
  • stir to mix the ingredients
  • Refrigerate

Step 2

  • set the oven to 190C 375F or gas mark 5
  • slice the tomatoes in half
  • place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil
  • place in the oven
  • cook for 10 mins

Step 3

  • while the tomatoes are cooking
  • peel and cut the potatoes into cubes
  • half fill a medium pan with water and boil
  • add the potatoes
  • cook till soft

Step 4

  • while the potatoes are cooking
  • peel and crush the garlic using the garlic crusher or chop finely
  • peel and grate the ginger
  • wash and finely chop the chilli
  • peel and finely chop the shallot(s)
  • cut the cauliflower into florets

Step 5

  • heat the remaining oil in the frying pan
  • using a slotted spoon remove the the potatoes from the pan add to the frying pan
  • cook till golden brown

Step 6

  • add the cauliflower to the pan of boiling water
  • drain the cauliflower
  • add the cauliflower to the frying pan with the potatoes
  • cook for 3 to 4 mins
  • cook till golden brown

Step 7

  • remove the potatoes and caulifower from the frying pan
  • add the shallots
  • cook for 5 minutes
  • add the garlic, ginger and chilli to the frying pan
  • cook for 5 minutes

Step 8

  • add the spices to the frying pan
  • cook for a minute or two

Step 9

  • remove the tomatoes from the oven
  • remove the tomato skins
  • chop tomatoes removing the hard central core
  • add to the frying pan
  • cook for 2 minutes

Step 10

  • return the potatoes and cauliflower to the frying pan
  • add the water
  • cook uncovered until the sauce thickens
  • season with salt and pepper

Step 11

  • warm the precooked rice by following the instructions
  • place one serving of rice onto a plate

Step 12

  • place the curry on top of the rice

Step 13

  • serve with the raita

Step 14

  • store the extra curry in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 cling film
  • 1 fish slice
  • 1 frying pan with lid
  • 1 Garlic crusher
  • 2 grater
  • 2 large knife
  • 1 lemon squeezer
  • 1 medium pan
  • 1 sieve
  • 1 slotted spoon
  • 1 small bowl

How to make cauliflower and potato curry

A traditional Punjabi recipe, it is cooked by pre-cooking the potatoes and cauliflower, and roasting the tomatoes. The ginger, garlic, chilli and shallots are fried together with the dry spices:- turmeric, cayenne pepper, ground cumin garam masala and coriander. The pre-cooked vegetables, tomatoes and water are added to the onion and spice mix, cook till the sauce thickens, and serve with rice.

What to eat with potato and cauliflower curry

This warmly spiced recipe is perfect for late autumn, winter and early spring, for the perfect meal ideas, eat this with 

  • brown rice and cucumber raita
  • in a wrap, pooris or chapatis with an Indian based salad

What makes our veggie curry the best

Cauliflower and potato are the ideal vegetables for this recipe as these vegetables soak up the delicious spicy flavours perfectly What makes this dish so special is the roasted tomatoes and the delicious spice mix.

Can you freeze or reheated this recipe

Yes, store it in an airtight container in the fridge for up to 3 days and reheated, or cook extra allow to cool and place in a container and freeze, when ready to eat defrost and cook till piping hot

What is aloo gobi

Aloo gobi is the Indian name for a vegetarian cauliflower and potato curry, it is usually yellow in colour due to the addition of Turmeric. The sauce is made with onions tomatoes and spices.

More vegetable curries

Thai Vegetable Curry with Rice

Burmese chickpea and potato curry


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