Cauliflower and Potato Curry


  • 1 Farndon Fields cauliflower cut into florets
  • 2 potatoes cut into chunks
  • 1 large onion, diced
  • 3 garlic cloves, finely chopped
  • 1 large piece of ginger, grated
  • 1 can of chopped tomatoes
  • 1 small green chilli
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp sugar
  • 1 handful of coriander, roughly chopped
  • Naan bread to serve


  1. Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder.
  2. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste.
  3. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.
  4. When the vegetables are cooked, remove the chilli if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yoghurt.


Recipe from BBC Good Food: