Cauliflower And Potato Curry Recipe

Cauliflower Sep 21, 2021

  • 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


  1. Preheat the oven to 200°C, fan 180°C, gas 6. In a lipped oven tray, place the cauliflower, cauliflower leaves, and potatoes (40 x 28 x 2cm).
  2. In a small bowl, combine 1 tbsp oil, the turmeric, and 1 tsp curry powder; season.
  3. Brush the tops of the cauliflower and potatoes with the oil. Remove from the tray and set aside after 20 minutes of roasting.
  4. Meanwhile, in a frying pan, heat the remaining oil and sauté the Indian-inspired base mix for 5 minutes over medium heat.
  5. Cook for 1 minute after adding the remaining curry powder and garam masala. Put everything in a blender, along with the passata and stock, and blend until smooth.
  6. Return to the pan over medium heat, season with salt and pepper, and simmer for 5 minutes, or until the spinach has wilted.
  7. Pour the sauce into the roasting dish with the vegetables. Roast for 35-40 minutes with the cauliflower and potatoes on top. Serve with lime wedges with coriander and chili sprigs.

Tip: You don't have enough freezer space? 1 chopped onion, 2 chopped garlic cloves, a chopped 2cm piece ginger, and 1 chopped red chilli can be substituted for the Indian-inspired basic mix.


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