Cauliflower and potatoe curry

The Cauliflower recipe idea winner is .......

Cauliflower and potato curry

After looking at all the recipes i could find on the Internet, at the end of the day being a typical Scot all i wanted was a curry.   I'm not even going to pretend this is an authentic curry, it's curry done the Sharabelle way.  

The problem with most Veggie curry's is that more often than not it ends up mushy.  To avoid this I like to roast some of the veg first before mixing with the curry sauce.  It's a lot easier this way and means your not continually stirring a pot.

TOP TIP:  Cut your veg into bite size pieces, toss in a little oil and some spices.  Before baking in a hot oven for about 20 Min's. 

My secret ingredient this time is Maykway mild curry sauce mix.  It's a blend of Wheat flour, Fenugreek, Turmeric, coriander, mustard seed, fennel, cumin, chillies, garlic, ginger, salt and pepper.

 Watch though as it also contains MSG, so if your anti MSG give this one a miss. 

Perfect for me as it's totally dairy free, because it's prepared with water.  It's also great for adding as a seasoning before roasting your veg.   A garam masala blend  sprinkled over my veg before baking, would work just as well. 

I don't like wasting any ingredient and one of the best parts of a cauliflower is a part that most people throw away - the greens.  I normally get rid of the outside leaves, and keep the rest.  There great for adding to a cauliflower soup (which your going to puree anyway) or in this case added to my curry. 


Sharabelle's Cauliflower and Potato curry recipe  Serves 2 as a main course

1/2 head of a medium cauliflower - cut into Florette's
Cauliflower greens - chopped
4 medium potatoes - diced
1 tbsp veg oil
1-2  tsps Maykway curry sauce or use a garam masala blend

- Toss the diced cauliflower Florette's and potatoes in the oil and the spice, roast in a hot oven for 20 Min's.

- Add the cauliflower greens to a large pan and cook for a few Min's.

1 veg stock cube (optional)
500 ml hot water
1/4 Cup Red lentils
1 tsp Garam Masala blend

- Add water, lentils and stock cube ( if using) to the cauliflower greens, bring up to a boil.  Then simmer while the other veg cook in the oven.

- Add the garam masala spice blend , and mix in to curry sauce. Check if it's seasoned to your personal taste.

-  Remove the veg from the oven and stir into the sauce,  cook for 5 Min's then serve. 


The lentils should help thicken the curry sauce, while roasting the veg should help keep them from turning to baby food.  Alternatively I some times scoop the sauce onto a plate and top with the roast veg straight from the oven. 

Serve this with rice or a flat bread, would stretch the curry too feed 3. 

Sunday lunch took me to India, wonder which part of the world I'll head to tomorrow xxx