Dinner,  Foods For Health,  Herbs

Punjabi Cauliflower & Potato blend Curry

Pic by Alice Esmeralda, Unsplash

Now is the time to check what herbs & spices you have in your pantry…& make some delish home cooked meals with some basic veggies – which can be bulk cooked & frozen too!

This meal is nigh in potassium, vitamin C, folic acid, calcium, magnesium & beta-carotene….team it up with another Indian meal of choice….or even with some fish would be nice.


  • 150g Sweet Potato
  • 100g waxy potato (or all sweet potato if choose)
  • 450g Cauliflower, broken into florets
  • 1tsp Cumin seeds
  • 1Tblsp grated fresh Ginger
  • 1tsp ground Cumin
  • 1/2tsp ground Coriander
  • 1/2tsp ground Turmeric
  • 1tsp Curry powder
  • 1 red Chilli, finely sliced
  • 2-3Tblsp water
  • Salt & ground Pepper to taste
  • 1Tblsp fresh Coriander
  • Natural Yoghurt, to serve
  • Roti or Naan bread, to serve


  1. Boil or steam potatoes until just tender. Drain & allow to cool, then cut into 1-2cm cubes.
  2. Steam cauliflower for 5mins, then quickly rinse in cold water to stop the cooking.
  3. Heat oil in large frying pan over medium heat. When oil is hot, add cumin seeds & fry for 2-3mins.
  4. Add cooked cauliflower & fry for few minutes until brown. Cover & simmer for 2-3mins on low heat.
  5. To pan add potatoes, garlic, ginger, cumin, coriander, curry powders, chilli & water. (this is a ‘dry’ curry so there’s no extra sauce, just enough water to stop it sticking to pan).
  6. Stir gently & cook, uncovered until potatoes are heated through & vegetables are coated in spices.
  7. Stir fresh coriander through before serving, & serve with yoghurt & roti/naan bread.

Recipe adapted from: “Vegetable Bible” – Margaret Barca.




Facebooktwitterredditpinterestlinkedinmailby feather
Facebooktwitterlinkedinrssyoutubeby feather

Leave a Reply

Your email address will not be published. Required fields are marked *