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Easy potato and cauliflower curry

  • 10 minutes
  • 35 minutes
  • 6
Easy potato and cauliflower curry

Potatoes make an excellent curry, as their starch soaks up the curry flavours. Add cheap and cheerful cauliflower and some colour with good old frozen peas for a super family meal.


  • 600 grams waxy potatoes, peeled
  • ½ head cauliflower
  • 1 large onion, peeled and chopped
  • ¼ cup tikka masala curry paste
  • 1 400-gram can diced tomatoes
  • ½ cup water
  • 4 curry leaves (optional)
  • 1½ cups frozen peas


  1. Cut the potatoes into 3cm chunks. Break the cauliflower into large florets.
  2. Heat a good dash of oil in a large frying pan and pan-fry the onion for about 5 minutes or until it begins to soften. Add the curry paste and cook for a further 2-3 minutes, stirring regularly until the ingredients are fragrant.
  3. Add the potatoes, tomatoes, water and curry leaves if using. Stir to coat the vegetables in the sauce and cover. Simmer over a low heat for 15 minutes, stirring occasionally until the potatoes are almost cooked.
  4. Stir in the cauliflower, cover and cook for a further 15 minutes before stirring in the peas. Cover and cook for 5 minutes until the peas are hot and all the vegetables are tender. Serve with yoghurt on the side if wished.

Cooks Tips

In place of tikka masala curry paste, use 2-3 tablespoons curry powder with 2 tablespoons oil and 1 teaspoon each minced garlic and ginger.

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