Cauliflower & Potato Curry

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recipe by Octopus Publishing

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

A fragrantly spiced and hearty vegetarian curry that would be delicious on its own or served with rice and naan.

recipe updated Jul 8, 2020


  • Potato icon
    500 g (about 3)
  • Cauliflower icon
    625 g (about 1 ¼)
  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Tomato icon
    4 (about 560 g)
  • Water icon
    as needed
  • Salt icon
    as needed
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (about 27.6 g)
  • Garam masala icon
    Garam masala
    2 tsp (about 4.1 g)
  • Ground cumin icon
    Ground cumin
    2 tsp (about 4.2 g)
  • Ground turmeric icon
    Ground turmeric
    ½ tsp (about 1.15 g)
  • Chili powder icon
    Chili powder
    ½ tsp (about 1.33 g)
  • Vegetable stock icon
    Vegetable stock
    150 ml (about 150 g)


  • kCook icon Dutch oven
  • kCook icon Large saucepan
  • kCook icon Frying pan

Step preview

  1. Add water and salt to a clean large saucepan
  2. Boil
  3. Add potato to the large saucepan
  4. Boil until softened - 8 min, medium-high heat
  5. Drain
  6. Transfer content of large saucepan to Dutch oven
  7. Heat vegetable oil to a clean frying pan
  8. Add cauliflower and onion to the frying pan
  9. Fry in frying pan until lightly browned - 5 min, medium-high heat
  10. Transfer content of frying pan to Dutch oven
  11. Add vegetable oil, garlic clove, garam masala, ground cumin, ground turmeric and chili powder to the frying pan
  12. Heat in frying pan until fragrant - approx 30 sec
  13. Add vegetable stock and tomato to the frying pan
  14. Boil in frying pan
  15. Transfer content of frying pan to Dutch oven
  16. Cover with foil
  17. Cook until tender - 45 min, 200°C
  18. Serve
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