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Speedy potato and cauliflower curry

This is my take on an aloo gobi that's quick, simple and packs a punch. Serve alongside pilau rice, naan breads, samosas and mango chutney for a Friday night feast! - Chris Baber

  • 1.0 Star
    rating
  • Timer Prep 5 min
    Cook 30 min
  • Chef hat Easy
    effort

Preparation

Roughly chop the tomatoes. Roughly dice into 1cm pieces the new potatoes. Cut the cauliflowers into small florets. Chop the coriander. Juice the lemons. Cook according to packet instructions the M&S vegetable samosas. Cook according to packet instructions the M&S naan breads. Cook according to packet instructions the pilau rice.

And the rest...

  1. 1 Heat the oil in a large saucepan over a medium-high heat. Add the onions, season generously with salt and fry for 5 minutes, until golden. Add the chilli, ginger and garlic and fry for a couple more minutes.
  2. 2 Add the garam masala, stir well and cook for 30 seconds, then add the tomatoes, stir and cook for 2 minutes.
  3. 3 Add the potatoes and 300ml of just-boiled water, bring to the boil, cover with a lid and cook over a fairly high heat for 10 minutes, stirring occasionally.
  4. 4 Add the cauliflower florets and cook for a further 10 minutes, or until the potatoes and cauliflower are tender.
  5. 5 Stir in the chopped coriander and lemon juice. Check the seasoning - you may want to add more salt or a touch more garam masala.
  6. 6 Serve with the samosas, naan bread and pilau rice.

And the rest...

And the rest...

And the rest...

And the rest...

1 Review

  • Paige

    Had no real (curry) flavour to it, even after extra curry powder was added. Tomato taste was strong - but that was all that could really be tasted. - from a COVID negative household