Potato & Cauliflower Curry

Potato & Cauliflower Curry


  • 2 -3 large tbsp ghee
  • 1 tsp nigella seeds, also named Kalonji seeds
  • 1 tsp fennel seeds
  • 8 -10 fresh curry leaves
  • 1 tbsp fresh ginger, grated
  • 1 tsp turmeric
  • 14 tsp asafoetida powder(hing)
  • 3 large waxy potatoes Sebago, or Nicola diced into small cubes and blanched till al dente
  • 3 cups cauliflower, cut into small florets and blanched till al dente


  1. Heat ghee over a moderate heat in a heavy based pan or non-stick wok. Add nigella and fennel seeds, wait 30 seconds before adding curry leaves and ginger. Next add the blanched potatoes, toss then add the cauliflower florets.
  2. Add the rest of spices, turmeric, asafoetida and stir thoroughly into the veggies. If drying out a little add more ghee for added moisture and finally salt to taste.
  3. Serve with Tomato & Cashew Coconut Rice, Broccolini cooked in ginger & sesame oil & Goats cheese, Fennel & watercress salad

Serves 4

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