Cauliflower and Potato Curry
⏱ 15 min prep · 🍳 30 min · 🍽 4
Cauliflower turns bland fast, so it needs assertive spice around it to earn a spot on the weeknight table — turmeric, cumin, and curry powder do exactly that here, simmering until the florets go soft enough to mash flat against rice or naan. One medium head feeds a family of four, costs next to nothing at any supermarket regardless of season, and the whole thing cooks in a single wide pot.
The potato cubes are doing quiet work too: they break down as they simmer, thickening the sauce more with every extra minute on the stove — which happens to be the exact texture kids already trust from dinners they like, soft potato in a red sauce, nothing unfamiliar to poke at. Start it the moment you're through the door after school pickup, top with naan and a spoonful of yogurt, and dinner is done without anyone standing over the pot.
Ingredients
- 30.000 ml solsikkeolje
- 1.000 løk
- 3.000 stk hvitløk
- 5.000 ml malt spidskommen
- 2.000 ts krydder (diverse)
- 1.000 stk hermetiske tomater
- 1.000 blomkålhode
- 4.000 poteter
- 2.500 ml sukker
- 0.500 sitron sitronsaft
- 300.000 g ris
Instructions
Varm olje i vid gryte og fres hakket løk til myk og blank.
Tilsett revet ingefær, finhakket hvitløk, gurkemeie, spidskommen og karripulver, og fres i 1 minutt.
Tilsett hermetiske tomater, blomkålbuketter, potetterninger, chili og sukker.
Kok opp, reduser varmen og la putre i 15-20 minutter til blomkål og poteter er møre.
Tilsett litt vann om nødvendig, men curryen bør være relativt tørr.
Smak til med sitronsaft, salt og pepper.
Strø raust med frisk koriander over og server varm med naan og en klunk yoghurt.
This is the one we make when the vegetable drawer holds exactly one cauliflower and four stray potatoes and not much else — both ingredients go straight into the pot without any careful measuring. It tends to land on a Wednesday or Thursday here, the night the grocery run hasn't happened yet but cauliflower, potatoes, and a can of tomatoes are still sitting in the pantry from last week. The kids eat it without complaint because the pot itself never gets spicy — we keep chili flakes on the table as a shake-on for the adults' plates instead — and because naan means they can eat with their hands rather than fight a fork. Whatever's left goes straight into next day's lunchbox, curry included.
FAQ
Can I freeze cauliflower and potato curry?
Yes, portion it into freezer bags or containers once cooled, and it keeps well for about three months. Potato texture shifts a little after freezing and can turn slightly grainy on reheating, though it's barely noticeable if you stir in a splash of water or stock while warming it through. Thaw overnight in the fridge and reheat gently on the stove rather than blasting it in the microwave.
How do I make the curry milder for kids?
Skip the chili flakes entirely, or set them out as a table condiment so the adults can shake their own on afterward. Turmeric, cumin, and curry powder already carry the color and depth without adding real heat, so the rest of the spice list can stay as written. A spoonful of yogurt stirred into the kids' bowls softens whatever mild warmth is left.
Can I swap out the cauliflower?
Broccoli works just as well, and a mix of the two is a good way to use up odd ends of both. Sweet potato can stand in for or supplement the regular potatoes if you want a bit of sweetness against the spice. Frozen cauliflower florets can go straight into the pot from the freezer — cut the simmer time by a few minutes since they're already blanched.
How long do leftovers keep in the fridge?
Sealed in an airtight container, the curry holds for 3-4 days in the fridge, and it's genuinely better the second day than it was straight off the stove. Reheat it thoroughly on the stovetop or in the microwave until hot all the way through. It also travels well as next-day lunchbox food, as long as your kids are fine eating curry at room temperature or lukewarm.
Can I make the curry ahead for the week?
Yes — this is one of those dishes that's built for getting ahead of a busy week, so assemble it Sunday evening and it's ready to reheat on a chaotic Tuesday. Cool it quickly and refrigerate it soon after cooking so it stays safe to eat over the next couple of days. Cook the rice fresh the night you're serving it, since reheated rice rarely tastes as good as rice made that day.
What do I serve the curry with besides naan?
Rice is the obvious pairing and is already in the ingredient list — both long-grain and basmati work fine. A quick cucumber salad with yogurt and mint gives a cool contrast to the spice. No naan in the house? Flatbread or even warmed tortillas do the same job.