Cauliflower and Potato Curry

  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

This is a mild vegetable curry, especially good when served as a side dish with dal, chapattis, rice or dosa.

Yogichi – Eco Friendly Clothing that Gives Something Back


  • 450g Potatoes
  • 450g Cauliflower
  • 60ml Vegetable Oil
  • 1tsp Mustard seeds
  • 1tsp Cumin Seeds
  • 1 1/2 tsp Tumeric powder
  • 1 1/2 tsp Garam masala
  • 5 Tomatoes
  • 1tsp Salt
  • 1tsp Chilli Powder
  • 150-ml Water
  • Handful of fresh coriander (chopped)


Step 1

Peel the potatoes and cut them into 1 inch (2.5cm) Cubes. Cut the Cauliflower into small florets. Chop the tomatoes.

Step 2

Heat the vegetable oil in a heavy based pan to a high temperature. Add mustard and cumin seeds and cook for a few seconds. Add potatoes, cauliflower, tumeric powder, gram masala, tomatoes, salt, and chilli powder. Stir continuously and cook for about 3 minutes.

Step 3

Add the water, bring to boil then turn heat down and simmer gently for 15 minutes.

Step 4

Place the curry in a serving dish and garnish with fresh coriander.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe


Related Recipes:
  • green dhal curry

    Vegan Green Tomato Dal Curry

  • Nuff said

    Cheese Burger and Crispy Wedges

  • Vegan sheperds pie

    Incredible Vegan Sheperds Pie

  • Szechuan Asparagus with Chili, Garlic, Black Bean Sauce.jpg

    Shanghai Style Asparagus with Chili, Garlic, Black Bean Sauce

  • Veg Bir

    Vegetable Biryani

Nutritional Info

This information is per serving.

Post A Comment

You must be logged in to post a comment.