Cauliflower and potato curry
A spiced tomato curry of cauliflower, potatoes and peas with rice – filling without any meat.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4 people
- Vegan
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Rice200 g
- Sunflower oil2 tbsp
- Onion1
- Garlic3 cloves
- Curry powder2 tsp
- Ground cumin1 tsp
- Cauliflower800 g
- Potato400 g
- Tinned chopped tomatoes (400 g)1
- Frozen peas150 g
- Lemon½
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. Cook the chopped onion in the oil in a large pan with a lid over a medium heat for 5 minutes, then add the crushed garlic, curry powder and cumin and stir for 1 minute.
Add the cauliflower florets and small-diced potatoes and toss them in the spices.
Add the chopped tomatoes and 200 ml water, season, cover and simmer for 18–20 minutes until the potatoes and cauliflower are tender.
Stir in the peas, cook for 3 more minutes, squeeze in some lemon juice and serve with the rice.