Mary Berry Cauliflower And Sweet Potato Curry

I didn’t grow up eating curries like this one. In my house, “curry” usually meant something from a jar with suspiciously neon sauce. But one chilly Sunday afternoon, I found myself with a lonely cauliflower, a couple of sweet potatoes, and a strong desire for something warm and fragrant. I turned to Mary’s version for inspiration and, to be honest, I didn’t expect much.

What I got? A beautifully balanced dish with just enough heat, a hint of sweetness from the veg, and the crunch of cashews to top it all off. It’s the kind of curry that’s not trying to be flashy or fiery—it’s just simple, earthy comfort. And the best part? It only got better the next day.

Here’s how to get it right (and avoid the mushy veg trap I fell into on round one).

Why This One Works So Well

This isn’t a full-on, fire-breathing curry—it’s more of a gentle, spiced stew with texture and warmth. A few things make it stand out:

• Tempering the spices in oil – Frying mustard seeds and cumin first builds deep flavour fast.
• Two-stage veggie cooking – Cauliflower gets a quick fry before simmering so it doesn’t go mushy.
• Cashews at the end – Crunchy contrast to soft veg. Toasted and stirred in just before serving.
• Peas and green beans – Add colour and snap right at the end so they don’t turn to mush.

Also: that little spoonful of plain yogurt? Game-changer. Cool and creamy against the heat and crunch.

Ingredients + Why They Matter

• Cauliflower (1 small) – Cut into even florets so it cooks gently and holds its shape.
• Sunflower oil (2 tbsp) – Neutral oil perfect for high-heat frying.
• Onion, garlic, ginger – The flavour base. Let the onions go golden for depth.
• Black mustard + cumin seeds (½ tsp each) – Toasted in oil until they pop = instant aroma.
• Mild red chilli (1) – Adds a gentle kick without overpowering.
• Tomatoes (2, chopped) – Fresh acidity and body to the sauce.
• Sweet potato (1, 250g) – Sweet, soft, and filling. Cubed fairly large so it doesn’t fall apart.
• Green beans + frozen peas (115g each) – Bright colour, light crunch.
• Garam masala + turmeric – Earthy and warm. The turmeric adds subtle bitterness and colour.
• Chopped fresh coriander (3 tbsp) – Stirred in last for a burst of green and citrus.
• Roasted cashews (60g) – Add crunch and richness. I toast mine extra golden.
• Yogurt (to serve) – Optional, but excellent. Cools and balances the dish.

Ingredient Swaps That Hold Up

• No sweet potato? Use butternut squash or carrot. Squash will go softer, but it works.
• Want it spicier? Add a second chilli or a pinch of chilli flakes when frying the seeds.
• Nut-free? Toasted sunflower seeds or crispy chickpeas are a great swap.
• Vegan? The dish is already vegan without the yogurt topping.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Veggies went mushy	Simmered too hard or too long	Keep to a gentle simmer, check early
Watery curry	Didn’t reduce the liquid	Simmer uncovered last 5 mins if needed
Spices tasted flat	Didn’t fry seeds long enough	Wait until they sizzle and pop
Cauliflower overcooked	Cut too small or cooked too early	Keep florets chunky, fry before simmering

How to Make Mary Berry’s Cauliflower and Sweet Potato Curry

1. Prep the veg – Cut the cauliflower into small florets. Peel and cube the sweet potato. Trim and chop green beans into thirds.
2. Fry the aromatics – Heat 1 tbsp oil in a large pan. Add onion, garlic, ginger, mustard seeds, and cumin. Cook 6–8 mins until golden and fragrant.
3. Build the base – Stir in chopped chilli and tomatoes. Cook 1 min. Add remaining oil and the cauliflower. Fry for 3 mins, stirring often.
4. Simmer the curry – Add sweet potato, green beans, garam masala, and turmeric. Pour in 250ml water, bring to a boil, then cover and simmer gently for 15–20 mins until veg is tender.
5. Finish it off – Stir in frozen peas. Cook 3 more mins. Add salt to taste. Stir through chopped coriander and roasted cashews.
6. Serve – Hot, with rice or naan and a spoonful of plain yogurt on the side.

Tips from My Kitchen

• I always toast the cashews separately and add at the last minute—they stay crunchy that way.
• If I’m serving this as a side, I skip the sweet potato and double the cauliflower for a lighter dish.
• I often add a squeeze of lemon or a splash of coconut milk to mellow the spice for kids.
• Leftovers make an excellent wrap filling with a dollop of yogurt and some chopped mint.

Storage + Serving

• Fridge – Cools well, keeps up to 3 days in an airtight container.
• Freezer – Freeze in portions without the cashews. Add fresh ones when serving. Keeps for 3 months.
• Reheat – Microwave or gently in a pan. Add a splash of water if it’s thickened too much.
• Serve with – Rice, naan, or on its own with yogurt. Also lovely with a crispy fried egg on top.

FREQUENTLY ASKED QUESTIONS

Q: Can I add coconut milk to this curry?
A: You can—just reduce the water slightly so it doesn’t get too thin. Add about 100ml at the end of cooking.

Q: Is this dish spicy?
A: Mildly. One fresh chilli adds warmth but not heat. Add more if you want a kick.

Q: Can I cook this in advance?
A: Yes! The flavours deepen overnight. Just reheat and add fresh coriander and cashews to serve.

Q: Can I use canned tomatoes instead of fresh?
A: Yes—use ½ a can of chopped tomatoes or 3 tbsp passata.

Q: What protein can I add to make it more filling?
A: A can of chickpeas or some paneer cubes would both work beautifully.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Fish Curry With Coconut Milk
• Mary Berry Thai Chicken and Vegetable Curry
• Mary Berry Friday Night Lamb Curry Recipe