Vegetable Curry with Cauliflower

    40 minutes

    A classic Indian vegetable curry with potatoes and cauliflower. It's very hearty. You can add a little more chilli if you like things super spicy.


    Victoria, Australia
    5 people made this

    Serves: 4 

    • 1/4 cup vegetable oil
    • 1 teaspoon coriander seeds
    • 1 teaspoon cumin seeds
    • 2 tablespoons fresh ginger, diced
    • 2 tablespoons green chillies, diced
    • 1/2 teaspoon turmeric
    • salt, to taste
    • 3 potatoes, diced
    • 1 cup hot water
    • 1 head cauliflower, cut into florets
    • 1/2 cup peas
    • 2 teaspoons lemon juice
    • 2 tablespoons coriander leaves
    • 4 tablespoons yoghurt

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a heavy frying pan. Add the coriander and cumin seeds and fry until brown. Add the ginger, chillies, turmeric and salt. Add the potatoes and cook, stirring, until the potatoes are tender. If the potatoes start to stick to the pan, add 1/2 cup water.
    2. Add the cauliflower and the rest of the water. Cook until tender and all the flavours are blended. Add the peas and cook a few more minutes. Add the lemon juice, coriander and yoghurt, stir through and serve.

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