Veggie recipe: easy cauliflower and potato curry

Veggie recipe: easy cauliflower and potato curry

Treat your family and friends to this warming, healthy dish

Now that the days are starting to draw out, I find it irresistible to think ahead to spring – it’s so exciting! When it comes to food, I start to crave vibrant flavours that bring to mind sunshine and laughter, a hint of spice, and enough vitamins and minerals to keep those sneaky late-winter sniffle bugs at bay. That’s where wonderful cauliflower comes in. The delicate florets are packed with vitamins C and B6, as well as folate, protein and fibre – a proper superfood – and the leaves are tasty and packed with good stuff too. Its delicate brassica flavour is the perfect vessel for spices like cumin, turmeric, ginger and chilli, so it stands to reason I love to stick it in a curry!

This one-pot cauli curry recipe is a comforting, quick and easy go-to that’s packed with flavour and will really blow away the cobwebs. You can add any other vegetables you like to it – kale, spinach and other leafy greens work well, as does a bit of par-boiled butternut squash. Add more spice for the grown-ups, or tone it down for the little’uns – this is a truly flexible dish that’s ready in no time, and helps me clear the fridge of any veg box leftovers.

You will need:

  • 1 large cauliflower, cut into florets, with inner leaves stripped and saved too
  • 1 large onion, chopped
  • 3 cloves of garlic, crushed or finely diced
  • A large knob of ginger, finely grated

  • 2 large waxy potatoes (Charlotte, for example), peeled and diced into roughly 2cm chunks
  • 1 small green chilli, chopped and de-seeded (optional)
  • 1 can chopped tomatoes
  • 2 tbsp vegetable oil
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder (or to taste)
  • 1/2 tsp sugar
  • Juice of half a lemon
  • Handful of fresh coriander, roughly torn
  • Naan, chapatti or basmati rice, and yoghurt to serve

Let’s get started!

  1. Heat the vegetable oil over a medium heat, and cook the onions for about 5-7 minutes until soft and translucent.

  2. Add the garlic, ginger, turmeric, cumin and curry powder, and stir to coat the onions (breathe deeply – it’ll smell amazing!). Cook for one minute.
  3. Add the tinned tomatoes and sugar, stirring to dissolve.
  4. Add the cauliflower, cauliflower leaves, potatoes and chilli, and any other seasoning or veggies you fancy – frozen peas and other greens are really nice. Stir thoroughly.
  5. Cover with a lid and cook gently for 30 minutes, stirring occasionally, until the vegetables are softening. Add a splash of water if you need to.
  6. When the veggies are thoroughly cooked, add a squeeze of lemon juice and scatter the fresh coriander over. Stir through to coat.
  7. Ready to serve! I love to eat my curry using chapatti or naan to scoop it up, rather than cutlery – it’s so liberating! If you’re more of a rice lover, I find basmati works best (you could even use a cheeky microwave pack to keep things super simple). A dollop of yoghurt on your plate can cool things down if needed.