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Cauliflower & potato curry

Add some spice to your midweek meal with this one-pan vegetarian main course

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 212
  • Carbohydrates 26
  • Saturated Fat 1
  • Sugar 10
  • Protein 11
  • Fat 8
  • Fibre 6
  • Salt 0.15

Nutrition per serving

  • Calories 212
  • Carbohydrates 26
  • Saturated Fat 1
  • Sugar 10
  • Protein 11
  • Fat 8
  • Fibre 6
  • Salt 0.15

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

Method

  1. 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.

  2. 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.