Cauliflower curry

Cauliflower Curry

For this recipe, potatoes and cauliflower are tumbled in a tikka coconut sauce. This is a simple and economical dish to make, and can easily be made ahead and reheated when required.



  • 1 tbsp vegetable oil
  • 1 onion, roughly chopped
  • Salt and freshly ground black pepper
  • 5cm (2-inch) piece of fresh root ginger, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 2 green chillies, deseeded and finely chopped
  • 2 tbsp medium-hot tikka curry paste
  • 400g (14oz) tin chickpeas, drained and rinsed
  • 400ml (13.5 fl oz) coconut milk
  • 600ml (1 pint) hot vegetable stock
  • 3 potatoes, peeled and cut into bite-sized pieces
  • 1 cauliflower, cut into bite-sized florets

To serve

  • 1
    Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir through the ginger, garlic, and chillies, and cook for a couple of minutes. Stir in the tikka paste, chickpeas, coconut milk, and stock and bring to the boil. Reduce to a simmer and cook gently, partially covered with the lid and stirring occasionally, for 30 minutes.
  • 2
    Meanwhile, bring another large pan of salted water to the boil. Add the potatoes and cook for about 15 minutes or until just beginning to soften. Remove the potatoes with a slotted spoon and set aside. Put the cauliflower in the boiling water and cook for about 5 minutes, then drain well.
  • 3
    Tip the potato and cauliflower into the sauce and turn so they are well coated, then simmer very gently for a further 15 minutes or so, to allow all the flavours to mingle. Serve with some rice and naan.

Recipe from Modern Flexitarian, published by DK

OM tip

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