Cauliflower and Potato curry

This creamy vegan cauliflower and potato curry is the ultimate comfort dish packed full of warm Indian spices.

prep time 20 mins total time 1 hour makes 6

One of my favourite meals to make is a curry, you just can’t beat it for flavour. It’s comforting, tasty and so good for you! This one is packed full of goodness with cauliflower, potatoes and tomatoes.

Start by adding the cauliflower florets into a roasting dish with some oil and seasoning.

Meanwhile boil up the potatoes and heat up some oil in a frying pan. Fry the onion, then the garlic and chillis and once soft add in the tomatoes.

Now it’s time to add in the cumin/coriander seeds and lemon zest. Chuck in the rest of the spices and give it all a good mix, cooking for a further minute.

Add in the stock, and once the potatoes and cauliflower are cooked, add to the pan and combine. It’s perfect topped with coriander (my favourite herb) and a dollop of yoghurt (especially if you prefer a more mild flavour).

I love my curry with some basmati rice. But you can also serve it with naan bread or both!

Ingredients

• 1 small cauliflower, split into florets

• 1 tbsp olive oil

• 4 large potatoes, pealed and cubed (2cm)

• 2 medium onions

• 1 or 2 green chillies, with or without the seeds (depending of how hot you want it), chopped

• 3 tomatoes, chopped

• 2 garlic cloves

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• Zest & juice of 1 lemon

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp garam masala

• 1 tsp ground coriander

• 100ml vegetable stock

METHOD

1. Heat the oven to 200°C/350°F.

2. Add the cauliflower florets into a roasting tray and drizzle over the olive oil, salt and pepper. Toss well and roast in over to roast for about 20-25 mins, or until softened and starting to golden. Remove and keep to one side.

3. Meanwhile, add the potatoes to a saucepan filled with salted water and bring to the boil. Simmer around 15 mins, until they are tender.

4. Whilst the potatoes are cooking. Heat 1 tbsp of olive oil in a large pan (the biggest you have) and gently fry the onion, add the garlic and chillies and fry until soft.

5. Add the tomatoes to the pan and cook for a few minutes to break down a little. Then add the cumin/coriander seeds, and lemon zest fry for a minute or two, then finally add the rest of the spices. Mix the spices through, and fry for a further minute then add the vegetable stock.

6. Once your spices are smelling delicious in the pan, add in the potatoes and cauliflower to the pan and combine. Depending on the size of your cauliflower and potatoes, add a little more vegetable stock if needed.

7. Serve with coriander, yoghurt, rice or naan bread.