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Potato and cauliflower curry

This potato and cauliflower curry is ideal on vegetarian days or for vegans. It’s easy to make, delicious, healthy and filling. Serve with basmati rice or naan bread and some chutney/raita.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp vegetable oil or ghee
  • 1 onion
  • ½ Tbsp curry powder
  • 1 green chilli
  • 1.5 Tbsp ground almonds
  • 350 g potatoes
  • 3 medium carrots
  • 1 can chopped tomatoes 400 ml
  • ½ tsp garam masala powder
  • ½ head cauliflower
  • 1 handful of cashew nuts
  • 1 handful of coriander leaves

Method
 

  1. Peel and slice the onion. Deseed the chilli, then roughly chop. Peel and dice the potatoes. Cut the carrots into 2 cm rings. Tear the cauliflower into small florets. Chop the coriander leaves.
  2. In a large pan, add half of the oil and cook the onion until soft. Add the curry powder, chilli and ground almonds, stir for a couple of minutes.
  3. Add the potatoes and carrots. Mix thoroughly, then pour in the tomato sauce and enough water just to cover the veggies. Bring to the boil then gently simmer for 25 minutes.
  4. Heat the remaining oil in another pan. Add the garam masala, cauliflower and cashew nut, then fry for 5 minutes, then add them to the curry.
  5. Cook for a few minutes. When the vegetables are tender, add the coriander and turn off the heat.
  6. Serve warm.