Potato and Cauliflower Curry Recipe

Name: Potato and Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, thinly sliced; 1 head cauliflower, cut into florettes; 15 -20 baby new potatoes, cut in half; 2 carrots, thinly sliced; 2 tablespoons olive oil or 2 tablespoons butter; 1 tablespoon pre prepared curry paste, commercially or not; 1 tablespoon chopped fresh ginger; 2 cloves minced garlic; vegetable stock cube (optional); 1 can tomatoes; 2 12-3 cups water; 2 bay leaves

Servings: persons

2 onions, thinly sliced
1 head cauliflower, cut into florettes
15 -20 baby new potatoes, cut in half
2 carrots, thinly sliced
2 tablespoons olive oil or 2 tablespoons butter
1 tablespoon pre prepared curry paste, commercially or not
1 tablespoon chopped fresh ginger
2 cloves minced garlic
vegetable stock cube (optional)
1 can tomatoes
2 12-3 cups water
2 bay leaves

1
Place oil in a large saucepan or soup pot.
2
Add onions and saute until beatiful and caramelised brown.
3
I sometimes add a splash of water if the onions aren't browning in oil.
4
When onions are done and curry paste and fry about 5 minutes.
5
Add garlic and ginger and fry 2 minutes more.
6
Do not burn.
7
Add potatoes and carrots and saute a further 2-3 minutes.
8
Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer.
9
Simmer for about half and hour, then add cauliflower.
10
Allow the curry to simmer until thickened and reduced.
11
Stir occasionally.
12
You can add seasoning as per taste.
13
I reccomend cinnamon, coriander and cayenne pepper.
14
Serve with your favourite condiments.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 onions, thinly sliced, 1 head cauliflower, cut into florettes, 15 -20 baby new potatoes, cut in half, 2 carrots, thinly sliced, and more.

Yes, Potato and Cauliflower Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato and Cauliflower Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions