Cauliflower and Potato Curry

I have really been trying to reduce the amount of unnecessary oils I have been eating lately which means that I have switched from frying garlic, onion etc in oil to frying it in water. In the beginning I was skeptical as I was worried it would lose some flavour but after playing around with the amount of water I was using I think that I have found the perfect balance. Just heat the pan up pretty hot then add your ingredients and 1 tbsp of water and watch it cook down as it did with oil.


Tonight I felt like making a curry from scratch, frying my own spices down and creating my own curry paste. I will admit I have never done this for a Indian curry and I was nervous to try it out without using oil but I gave it a go and really enjoyed the curry.


Cauliflower and Potato Curry

  • Servings: 4-6
  • Difficulty: medium
  • Print


  • 1 tbsp water for frying
  • 1 onion, diced
  • 4 cloves of garlic, diced
  • 6cm piece of ginger, peeled and diced
  • 2 tsps mustard seeds
  • 2 tsps cumin seeds
  • 1 can diced tin tomatoes
  • 6 curry leaves
  • 2 tsps ground coriander
  • 2 tsps ground cumin
  • 2 tsps ground tumeric
  • 1 tsp cayenne pepper
  • 1 kg starchy white potatoes, peeled and diced
  • 1 large red chilli, sliced
  • 1 large cauliflower , diced
  • Light coconut cream
  • 2 cups rice
  • parsley
  • vegan naan bread


  1. Heat a large pan over medium, toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant then transfer to a bowl.
  2. Leave the large pan on the heat and add 2 tbsp water, diced garlic, sliced chilli, diced ginger and diced onion stirring constantly for 5 minutes or until soft.
  3.  Once the vegetables are soft add the toasted seeds, dry spices and curry leaves to the mixture and stir ensuring all vegetables are evenly coated.
  4. Add the tinned tomato, potato and water bring to a simmer over a low heat, cover with a lid and continue to simmer for 10 minutes.
  5. Add the cauliflower and cook for another 10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
  6. Meanwhile cook rice according to rice cooker or rice package instructions.
  7. Serve curry immediately onto op rice with a dash of coconut cream, sliced chilli, parsley and naan bread.


Well there you have it my own curry made without the need for store bought curry paste, I am pretty proud of this baby.

Do you make curries with dry spices?

Do you have a curry recipe I should try?

LoveTheHunts-1 (2)


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