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Cauliflower and potato curry recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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