Potato and cauliflower curry


  • 140g onion, peeled and chopped
  • 5cm fresh ginger, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 8 tbsp groundnut oil
  • 2 good-sized boiling potatoes, par boiled for 5 minutes, cooled and cut into1 inch pieces
  • 450g cauliflower florets, cut slightly bigger than the potato pieces, steamed for 5 minutes
  • a generous pinch of asafetida
  • 1/2 tsp whole cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 240g tinned chopped tomato
  • 1 tsp salt
  • 3 or 4 fresh, hot green chillies (such as bird’s eye), whole but with small slits cut in each)


Blend the onions, ginger, garlic and 4 tbsp water to make a smooth paste. Heat the oil in a large lidded pan. And the par-cooked potato and cauliflower. Fry, stirring, until they are lightly browned. Remove with a slotted spoon and set aside. Remove all but 3 tbsp of the oil. Put in the asafetida, then a second later the cumin seeds. A few seconds later put in the onion mixture. Stir and fry for 3 or 4 minutes. Put in the ground spices. Stir for a minute, then add the tomato and cook, stirring, for 2 minutes. Add the cauliflower and potato, 600ml water, salt and the chillies. Stir to mix, bring to a simmer, cover, and cook on a low heat until the cauliflower softens (10 to 20 minutes).

Nutritional Information

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.1
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 456.6 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.8 g

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