There’s something magic about a pot of aromatic vegetarian curry simmering on the stove. This one’s a crowd-pleaser—even the most committed meat-eaters in my life come back for seconds.
Loaded with tender potatoes, cauliflower florets, lentils, coconut cream, and warming spices, this Creamy Potato & Cauliflower Curry is a soul-soothing dish that’s just right for chilly nights. Serve with steamed rice, naan, a swirl of Greek yoghurt, and you’ve got yourself a winner.
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Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Serves: 4
Time-Saving Notes
This curry tastes even better the next day—cook it ahead and reheat when needed. Chop the onion, potato and cauliflower in advance and store in the fridge for up to 24 hours.
Budget Notes
Mix and match seasonal veggies—just be mindful of cooking times. Think kūmara, pumpkin, spinach, or even frozen peas.
Lentils are an affordable and hearty way to bulk up the meal.
Protein Options
Want to add meat or boost the protein further? Try:
- Chicken or prawns, added before simmering
- Paneer or tofu, cubed and stirred in just before serving
- Or keep it plant-based—the lentils offer great texture and depth on their own.
Cooking Notes & Tips
Lentils are a bit of a secret weapon in our kitchen—they soak up flavour, bulk out veggie dishes, and offer that satisfying bite that even meat-lovers appreciate. I often sneak them into mince dishes too!
This curry is rich without being heavy and strikes the perfect balance between comfort food and weeknight practicality.
Creamy Potato & Cauliflower Curry
Ingredients
- 1 tbsp oil
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 1 thumb sized gingerbread grated
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tbsp garam masala
- ½ tsp salt
- 2 tbsp tomato paste
- 500 grams tomato passata
- 1 can lentils drained and rinsed
- ½ cup hot water
- 1 can coconut cream
- 1 kg potatoes peeled and cut into 2cm cubes
- ½ cauliflower cut into florets
To serve
- steamed rice
- naan bread
- coriander
- ½ cup Greek yoghurt
Instructions
-
Take a large pot and place on a medium heat, add oil and once hot, add the onion. Cook, stirring occasionally, until translucent, around 5 minutes.
-
Add garlic and ginger, cook, stirring, for 1 minute. Add ground coriander, cumin, garam masala, and tomato paste. Cook, stirring, until fragrant, around 1 minute
-
Add the potato, cauliflower and salt and cook, stirring, for around 4 minutes. Add the tomato passata, lentils, coconut cream and hot water and bring to a simmer. Cover and cook for 10-15 minutes until potatoes are tender.
-
Taste and adjust seasoning using a pinch of sugar or salt if needed. Serve with rice, naan, coriander, and a drizzle of Greek yoghurt.
Recipe Notes
TIME SAVING NOTES
Curry is amazing served the next day so you can make this one up to 24 hours in advance and simply heat and serve.
BUDGET NOTES
Use vegetables that are in season and mix and match to your hearts content. Just be mindful of cook times of vegetables so that they aren't over or under cooked.
PROTEIN CHANGES
This one is vegetarian however you can add chicken or prawns.
NOTES
I often add lentils to mince dishes as they provide a similar texture. They work in vegetable dishes like this too, to add depth, and texture and they are a great flavour carrier. I hope you like them too.
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