I love this cauliflower and potato curry so much I decided to make it even simpler and cook it more often!
I think I’ve mentioned it more than once that our choice of a takeaway dinner is Indian curry. Partially because we love it but also due to a certain availability limitation in our parts of London. If we spend the money and order in, it better be delicious and Indian food is just the best choice south of the river.
We usually lean towards the familiar choices for the kids. Until recently their favourite curry was butter chicken but lately our son started favouring the vegetarian Aloo Gobi. I was quite surprised my growing by the hour teenager consistently chose a cauliflower and potato curry over meat but was also pleased!
To be honest our kids never turned their noses up at the sight of vegetables. They loved them since they were very little but they only ate them raw, so seeing my kids choosing cooked vegetable dishes is a small victory for sure!
I am happy about that for two reasons. Vegetarian dishes are so good for us and they are sooooooo cheap to make! Not to mention that a head of cauliflower, a couple of potatoes and a can of chickpeas go a long way to feed a crowd!
I usually use premade curry pastes to make my curries to save time but this time I went for a curry powder my husband brought from India a couple of months ago. I didn’t really know what exactly it was as there wasn’t much written on the package but the weight and the name of the store, so I emptied the content of the package into an old coffee can and labeled it “Curry Powder from India”! Of course it turned out to be delicious and so, so fragrant!
Here are the step-by-step photos of this cauliflower and potato curry. Sometimes a picture is worth a thousand words, so here is your visual guide for various stages of this fragrant cauliflower and potato curry Aloo Gobi.
After my cauliflower and potato curry was cooked I sprinkled it with a touch of garam masala for extra fragrance and flavour before serving it with some rice and flat bread!
- 2 tbsp oil
- 1 onion, chopped
- 2 tsp cilantro/coriander stems, chopped
- 1 tbsp fresh ginger, grated or ginger paste
- 2-3 garlic cloves, minced
- 3 tbsp curry powder of your choice
- 1 tsp dried chilli flakes
- 1 cauliflower head, broken into florets
- 1X400g/14 oz can chopped tomatoes
- 2-3 small potatoes, peeled and cut into large chunks
- 1X400g/14oz can chickpeas, drained
- salt to taste
- cilantro/coriander leaves, chopped
- 1 tsp garam masala
- Heat the oil in a deep and large pan and saute chopped onion, minced cilantro stems (they add much flavour), grated ginger and minced garlic over low heat for 5-7 minutes. Add the curry powder of your choice and stir to combine until you smell the curry aroma, add the chilli flakes.
- To the same pan add the cauliflower florets, canned chopped tomatoes, then fill the empty tomato can with water and pour it into the pan, then add potatoes, chickpeas, a pinch of salt and bring to a boil, then cover with a lid and cook on medium heat for 15 minutes.
- Take the lid off and add chopped cilantro/coriander leaves, stir to combine and cook uncovered on medium-high for 10 minutes longer or until desired consistency. The curry shouldn't be watery but should form a thick tomato based sauce around the vegetables. Taste and add salt if needed. Then sprinkle with 1 tsp of garam masala.
- Serve with rice, flatbreads and chutney.