Cauliflower Curry

I stumbled across this cauliflower recipe in the free Woolworths Fresh magazine.

I’ve made modifications to the original recipe and it’s a winner in our house.

It’s easy, tasty, but most importantly clean! No nasties in this recipe.

Cauliflower Curry
Recipe type: Curry
Cuisine: Vegetarian
Serves: 4-6
A paleo vegetarian curry recipe
  • 500g cauliflower (about ½ a large cauliflower), cut into large chunks
  • 300g sweet potato (you can use pumpkin if you don't have enough or don't have any), cut up into 1cm cubs
  • 2 large potatoes, sliced or cubed
  • 1 onion, chopped
  • 1 clove of garlic, crushed (you can use jar if you don't have fresh)
  • 1tsp fresh ginger (Optional)
  • 1tbls curry powder (I use Clive's of India dry powder)
  • 2tsp ground cumin (optional)
  • 400g can of diced tomatoes
  • 1 cup of vegetable stock
  • ⅓ cup frozen peas
  • 2 tsp of coconut oil or ghee
  1. Heat oil in a stock pot/pressure cooker, over medium heat.
  2. Add onion, garlic and ginger and cook for approx 2 mins.
  3. Stir in curry powder and cumin and cook for a further min.
  4. Add tomatoes and stock and bring to the boil.
  5. Add prepared vegetables, reduce heat to simmer for 20-30 mins until tender.
  6. add peas and cook for a further 5 mins until peas cooked.

If you can handle rice or couscous this works well with that, but you don’t need it in my opinion.