Mary Berry Cauliflower And Sweet Potato Curry

This delicious and lightly spiced cauliflower and sweet potato curry is perfect as a vegetarian main with rice or naan, or as a side dish to accompany a meat curry. The mix of warm spices, tender vegetables, and crunchy cashews makes it a comforting yet flavourful dish.

Ingredients Needed

• 1 small cauliflower (about 400g/14oz trimmed weight)
• 2 tbsp sunflower oil
• 1 onion, halved and thinly sliced lengthways
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh root ginger
• ½ tsp black mustard seeds
• ½ tsp cumin seeds
• 1 fresh mild red chilli, deseeded and chopped
• 2 tomatoes, roughly chopped
• 1 sweet potato (about 250g/9oz), peeled and cut into 3.5cm (1½in) chunks
• 115g (4oz) fine green beans, trimmed and cut into 3 pieces
• 1½ tsp garam masala
• ¼ tsp turmeric
• 115g (4oz) frozen peas
• Salt, to taste
• 3 tbsp chopped fresh coriander
• 60g (2oz) roasted cashews
• Plain full-fat yogurt, to serve

How To Make Cauliflower and Sweet Potato Curry

1. Prepare the cauliflower: Cut the cauliflower into small florets, removing the tough central core to ensure even cooking.
2. Sauté the aromatics: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion, garlic, ginger, mustard seeds, and cumin seeds. Fry for 6–8 minutes, stirring often, until the onion turns golden brown.
3. Build the flavour: Stir in the chopped chilli and tomatoes and fry for 1 minute until the tomatoes begin to soften. Add the remaining tablespoon of oil, then add the cauliflower florets and fry for 3 minutes.
4. Cook the vegetables: Stir in the sweet potato, green beans, garam masala, and turmeric, scraping up any bits stuck to the pan. Pour in 250ml (9fl oz) of water and bring to a boil. Reduce the heat, cover, and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender. Add an extra tablespoon or two of water if needed to keep the curry moist.
5. Finish the curry: Stir in the frozen peas and cook for another 3 minutes. Season with salt. Just before serving, mix in the chopped coriander and roasted cashews.
6. Serve: Enjoy hot with a dollop of plain yogurt on the side.

Recipe Tips

• Cut evenly: Slice the cauliflower into small, even florets so they cook at the same rate.
• Test for doneness: Insert a sharp knife into the vegetables towards the end of cooking—if it slides in easily, they’re ready. Avoid overcooking to keep their texture.
• Adjust consistency: Add a splash of water if you prefer more sauce, or let it cook uncovered for a thicker consistency.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the curry cool completely, then store in an airtight container in the fridge for up to 3 days.

Freezing: Freeze in portions in freezer-safe containers for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating: Warm in a pan over medium heat, adding a little water if needed to loosen the sauce. Alternatively, reheat in the microwave for 2–3 minutes, stirring halfway.

Try More Recipes:

• Thai Chicken and Vegetable Curry
• Thai Green Curry Recipe
• Sri Lankan Chicken Curry
• Aubergine Bhuna Curry

Mary Berry Cauliflower And Sweet Potato Curry

Course: DinnerCuisine: Indian-inspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

300

kcal

This delicious and lightly spiced cauliflower and sweet potato curry is perfect as a vegetarian main with rice or naan, or as a side dish to accompany a meat curry. The mix of warm spices, tender vegetables, and crunchy cashews makes it a comforting yet flavourful dish.

Ingredients

• 1 small cauliflower (about 400g/14oz trimmed weight)

• 2 tbsp sunflower oil

• 1 onion, halved and thinly sliced lengthways

• 2 garlic cloves, crushed

• 1 tsp finely grated fresh root ginger

• ½ tsp black mustard seeds

• ½ tsp cumin seeds

• 1 fresh mild red chilli, deseeded and chopped

• 2 tomatoes, roughly chopped

• 1 sweet potato (about 250g/9oz), peeled and cut into 3.5cm (1½in) chunks

• 115g (4oz) fine green beans, trimmed and cut into 3 pieces

• 1½ tsp garam masala

• ¼ tsp turmeric

• 115g (4oz) frozen peas

• Salt, to taste

• 3 tbsp chopped fresh coriander

• 60g (2oz) roasted cashews

• Plain full-fat yogurt, to serve

Directions

• Prepare the cauliflower: Cut the cauliflower into small florets, removing the tough central core to ensure even cooking.
• Sauté the aromatics: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion, garlic, ginger, mustard seeds, and cumin seeds. Fry for 6–8 minutes, stirring often, until the onion turns golden brown.
• Build the flavour: Stir in the chopped chilli and tomatoes and fry for 1 minute until the tomatoes begin to soften. Add the remaining tablespoon of oil, then add the cauliflower florets and fry for 3 minutes.
• Cook the vegetables: Stir in the sweet potato, green beans, garam masala, and turmeric, scraping up any bits stuck to the pan. Pour in 250ml (9fl oz) of water and bring to a boil. Reduce the heat, cover, and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender. Add an extra tablespoon or two of water if needed to keep the curry moist.
• Finish the curry: Stir in the frozen peas and cook for another 3 minutes. Season with salt. Just before serving, mix in the chopped coriander and roasted cashews.
• Serve: Enjoy hot with a dollop of plain yogurt on the side.

Notes

• Cut evenly: Slice the cauliflower into small, even florets so they cook at the same rate.
• Test for doneness: Insert a sharp knife into the vegetables towards the end of cooking—if it slides in easily, they’re ready. Avoid overcooking to keep their texture.
• Adjust consistency: Add a splash of water if you prefer more sauce, or let it cook uncovered for a thicker consistency.