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Cauliflower and Potato Curry served with Brown Rice Recipe

A flavorful cauliflower and potato curry, featuring cauliflower, potatoes, ginger, garlic, roasted tomatoes, and chili, seasoned with turmeric, cumin, cayenne pepper, and garam masala. Serve with brown rice and a refreshing cucumber raita—an ideal dish for vegetarians.
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Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

Curry

  • 0.5 head cauliflower
  • 0.5 tsp cayenne pepper
  • 0.5 whole fresh chilli
  • 2 cm fresh ginger
  • 0.5 tsp garam masala
  • 2 cloves garlic
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 250 grams potatoes
  • salt (to taste)
  • 2 whole shallots
  • 6 whole tomatoes
  • 0.5 tsp turmeric
  • 300 ml water
  • black pepper (to taste)
  • 2 tbsp sunflower oil

Rice

  • 1 packet microwave brown rice

Raita

  • 0.5 whole cucumber
  • 4 sprig fresh coriander
  • 2 tsp fresh lemon juice
  • 250 ml yoghurt

Instructions
 

  • peel and grate the cucumber, squeeze the lemon(s) . wash and finely chop the fresh coriander, place all the raita ingredients in a bowl, stir to mix the ingredients, Refrigerate
  • set the oven to 190C 375F or gas mark 5, slice the tomatoes in half, place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil, place in the oven, cook for 10 mins
  • while the tomatoes are cooking, peel and cut the potatoes into cubes, half fill a medium pan with water and boil, add the potatoes, cook till soft
  • while the potatoes are cooking, peel and crush the garlic using the garlic crusher or chop finely, peel and grate the ginger, wash and finely chop the chilli, peel and finely chop the shallot(s), cut the cauliflower into florets
  • heat the remaining oil in the frying pan, using a slotted spoon remove the the potatoes from the pan add to the frying pan, cook till golden brown
  • add the cauliflower to the pan of boiling water, cook for 3 to 4 mins, drain the cauliflower, add the cauliflower to the frying pan with the potatoes, cook till golden brown
  • remove the potatoes and caulifower from the frying pan, add the shallots, cook for 5 minutes, add the garlic, ginger and chilli to the frying pan, cook for 5 minutes
  • add the spices to the frying pan, cook for a minute or two
  • remove the tomatoes from the oven, remove the tomato skins, chop tomatoes removing the hard central core, add to the frying pan, cook for 2 minutes
  • return the potatoes and cauliflower to the frying pan, add the water, cook uncovered until the sauce thickens, season with salt and pepper
  • warm the precooked rice by following the instructions, place one serving of rice onto a plate
  • place the curry on top of the rice, serve with the raita
  • store the extra curry in a freezable container allow to cool and then place in freezer
Keyword Cauliflower and Potato Curry served with Brown Rice Recipe
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