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Cauliflower and potato curry recipe

125 ratings

Switch your Friday night takeaway for a healthy vegetarian alternative with this flavourful cauliflower and potato curry. Packed with potato, spinach, cauliflower and vibrant spices, it's the perfect winter warmer for a chilly evening meal. See method

Serves 6
10 mins to prepare and 1 hr 10 mins to cook
138 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 large cauliflower, cut into 'steaks' about 1.5cm thick, leaves reserved
150g new potatoes, halved
2 tbsp vegetable oil
1 tsp ground turmeric
2½ tsp medium curry powder
200g frozen Indian-inspired base mix
1½ tsp garam masala
500ml passata
1 vegetable stock pot, made up to 400ml
200g frozen whole leaf spinach
10g fresh coriander, chopped
½ red chilli, chopped
1 lime, cut into wedges to serve

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
580kj
138kcal 7%
Fat
6g 8%
Saturates
1g 4%
Sugars
8g 9%
Salt
0.9g 15%

of the reference intake
Carbohydrate 15.4g Protein 5.9g Fibre 3.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower, cauliflower leaves and potatoes in a lipped oven tray (40 x 28 x 2cm). Combine 1 tbsp oil, the turmeric and 1 tsp curry powder in a small bowl; season. Brush over the top side of the cauliflower and potatoes. Roast for 20 mins, then remove from the tray and set aside.
Meanwhile, heat the remaining oil in a frying pan and fry the Indian-inspired base mix for 5 mins over a medium heat. Add the remaining curry powder and garam masala and cook for 1 min. Tip into a blender, add the passata and stock, then blitz until smooth. Pour back into the pan over a medium heat, add the spinach and season: cook for 5 mins until the spinach has wilted.
Pour the sauce into the tray that was used to roast the veg. Put the cauliflower and potatoes on top and roast for 35-40 mins. Scatter with coriander and chilli; serve with lime wedges.

Tip: Short on freezer space? Swap out the Indian-inspired base mix for 1 chopped onion, 2 chopped garlic cloves, a chopped 2cm piece ginger and 1 chopped red chilli.

See more Curry recipes