Vegan Cauliflower and Potato Curry recipe. For those of you who love Sag Aloo (Bombay Potatoes), I thought I'd share this delicious Indian potato dish with you. This recipe utilises considerably more spices than the Sag Aloo, but most of them you will already have in your store cupboard.
I adapted this Cauliflower and Potato dish from a recipe by Atul Kochhar, one of Britain's most innovative Indian chefs and it takes absolutely no time at all to make, literally the time it takes to find the spices out of the cupboard (in my case, this can sometimes be several hours), and chop the cauliflower and potatoes, plus a couple of tomatoes.
Unlike some curries, there is no need to sauté onions beforehand to add that extra element of flavour but the addition of Nigella (Onion) seeds and layering of spices gives the distinctive "Indian Restaurant" flavour that is so hard to replicate at home. Despite this, the cauliflower is never overpowered and I liken this dish to a spicy cauliflower cheese (although it has no cheese in it).
How do I Serve Potato and Cauliflower Curry?
I served the curry with some plain boiled basmati rice, but it would be great served alongside a meat-based curry if you were preparing an Indian banquet for a mixture of guests. I think it would also be just as good served alone, with just some Naan Bread to mop up the deliciously fragrant sauce.
Tips and Hints for this Vegan Cauliflower and Potato Curry Recipe
- I sometimes use Oatly Crème Fraiche to stir through the curry, although I have also used (Alpro plant-based) plain yoghurt, which is recommended and is more traditional. I just happened not to have any in the house. You could also use some sour cream. The addition of the yogurt makes the curry unctuous but not too heavy, it is balanced perfectly by the fresh tomatoes.
- I used more potatoes than the original recipe states, for no other reason than I'm a potato fiend and I love them curried.
- I find that in the Summer, new potatoes work great in this dish. I don't wash them unless needed, and just cut them in half. They retain a delicious firmness and quick much quicker than "old" potatoes.
- I have a feeling that some trimmed green beans would also be pretty fantastic in this curry.
- Click here for my failproof guide to cooking rice, to serve with your curry
- OK, there's not much more to write about this dish without treading over the same territory that I approached with the Sag Aloo post, so, without further ado, here's the recipe:
For more delicious and quick vegan lunch and supper recipes
- Easy and Delicious Cajun Tacos
- Easy Vegan Meatballs
- Quick and Easy Tofu Bowl
- Comforting vegan Shepherds Pie
- Sag Aloo
- Spiced Vegan Lentils with Tomatoes and Tamarind
Potato and Cauliflower Curry
- 500 g Potatoes peeled and cut into 1" cubes (or wedges)
- 1 Cauliflower cut into florets
- 3 tablespoon Vegetable Oil
- 1 teaspoon Nigella Seeds
- 2 Cloves
- 2 Cardomom Pods
- 1 Bay Leaf
- ½ Cinnamon Stick
- 1 teaspoon Tumeric
- 1-2 teaspoon Chilli Powder (or to taste)
- Salt to taste
- 1 teaspoon Sugar
- 300 ml Hot Water
- 200 g Natural Yogurt plant-based, unsweetened
- 2 Tomatoes, fresh, good quality, chopped
- 1 tablespoon Lemon Juice
- tablespoon Fresh Coriander chopped (optional)
- Heat the oil in a sauté pan over medium high height. Throw in the diced potato and cauliflower florets and fry for about 5 minutes. Parts of the potato and cauliflower will be browned and crusted, other sides will remain lily-white but this adds to the final flavour of the taste.
- Remove from the pan and set to one side.
- Turn the heat up to high and add a little more oil if the pan looks dry. Fry the Nigella Seeds, Bay Leaf, Cinnamon Stick, Cardamom Pods and Cloves until they start to crackle and smell fragrant. Take care because those Nigella Seeds really are little spitfires - they gob out miniscule balls of molten hot oil. All over your arms.
- Put the potato and cauliflower back in the pan and mix well with the spices. Stir in the rest of the spices and cook for a minute more to allow all the flavours to mingle.
- Pour over the water, bring to the boil, which won't take long because the pan is really hot, turn down to medium low and simmer, uncovered, until the potatoes are just tender.
- Add the lemon juice.
- Stir through the yoghurt/cream and the chopped tomatoes and simmer for another five minutes.
- Taste for seasoning, adding salt or sugar if you feel it needs it.
- Sprinkle with Garam Masala and chopped Coriander (optional) and serve.