Potato and Cauliflower Curry

READY IN: 1hr 15mins
Recipe by angelina ballerina

This is a delicious vegetarian curry popular with everyone. It is beatifully fragrant and colourful.

Top Review by Charishma_Ramchanda

I made this day before y'day for lunch. I used 2 potatoes(1 medium and 1 large) as I did not have baby potatoes at home and diced these into 20-30 cubes. Made the curry paste at home by dissolving 1 tbsp. of curry powder in water, mized it well and used when it was called for. I made my own Vegetable stock uising 5 cups of water in which I dissolved 2 cubes of Maggi Vegetable Stock with onions. I dont use canned tomatoes, so, I used 3 fresh tomatoes here. Additionally, I used 1/2 tsp. turmeric powder, 1/2 tsp. red chilli powder, 1 tsp. corriander powder, 1 1/4 tsps. salt, 2 tbsps. kasoori methi( this I crushed between my palms and then used and this imparted a beautiful flavour) and 1/2 tsp. clove-cinnamon and green cardmom(powdered). I added the masala powders in step 4. This curry is defintely 'fragrant' and 'colourful' and is well worth the time. I served it with Chef Tonkcats 'Yellow rice' recipe and went great! This curry will go very well with all who like food on the spicy side!

Ingredients Nutrition


  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.

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