Jamie Oliver Potato & Cauliflower Curry with Parathas

This Jamie Oliver Potato & Cauliflower Curry with Parathas is a hearty and spiced vegetarian recipe, which uses maris piper potatoes and cauliflower florets. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Jamie Oliver Potato & Cauliflower Curry with Parathas Ingredients

For the Curry:

• 3 tbsp vegetable oil
• 2 onions, sliced
• 4 garlic cloves, chopped
• 6cm piece of ginger, peeled and chopped
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 3 tomatoes, grated
• 6 curry leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp cayenne pepper
• 1kg maris piper potatoes, thickly diced
• 1–2 green chillies, deseeded and sliced
• 1 large cauliflower, cut into florets
• Greek-style yoghurt, to serve

For the Parathas:

• 300g chapati flour, plus extra for dusting
• 2 tbsp butter, melted

How To Make Jamie Oliver Potato & Cauliflower Curry with Parathas

1. Make the paratha dough: Mix chapati flour with ¾ tsp salt and about 200ml cold water. Knead for 10–12 minutes until smooth. Cover with a damp tea towel and rest.
2. Cook the aromatics: Heat most of the vegetable oil in a pan over medium heat. Sauté onions, garlic, and ginger for 6–8 minutes until soft. Remove and set aside.
3. Toast the seeds: Toast mustard and cumin seeds in a dry pan for 30 seconds until fragrant.
4. Start the curry base: In a large saucepan, heat the rest of the oil. Add toasted seeds, tomatoes, curry leaves, ground spices, and cook for 5 minutes.
5. Add vegetables: Return onion mixture to the pan along with potatoes, chillies, salt, and pepper. Add enough water (about 600ml) to cover. Simmer covered for 8–10 minutes.
6. Add cauliflower and simmer: Add cauliflower and cook another 8–10 minutes until tender and sauce thickens.
7. Cook the parathas: Heat a tava or frying pan over medium-high heat. Divide dough into 6–8 balls. Roll each into a 12cm circle, brush with melted butter, and cook each side until blistered.
8. Serve: Serve the curry with hot parathas and a side of Greek yoghurt.

Recipe Tips

• Can I add other vegetables? Yes, peas, spinach, or broccoli work well in this curry.
• What is chapati flour? It’s finely milled whole wheat flour; use plain flour as a substitute if needed.
• How to make curry spicier: Leave the chilli seeds in or add an extra green chilli.
• Can I prep paratha dough in advance? Yes, store it wrapped in the fridge for up to 24 hours.
• How to thicken the curry: Simmer uncovered near the end if needed to reduce the sauce.

What To Serve With Potato & Cauliflower Curry

This filling dish pairs well with:

• Cucumber raita or plain Greek yoghurt
• Pickled onions or mango chutney
• Basmati rice (optional, alongside parathas)
• Fresh coriander garnish

How To Store Potato & Cauliflower Curry

Refrigerate: Store curry and parathas separately in airtight containers for up to 3 days.
Freeze: Freeze the curry for up to 2 months. Parathas are best fresh but can be frozen with parchment between each.

Potato & Cauliflower Curry Nutrition Facts

• Calories: 482 kcal
• Fat: 13.7g
• Saturates: 4.3g
• Sugars: 8.5g
• Protein: 13g
• Carbohydrates: 70.7g

FAQs

Can I make this curry vegan?
Yes, just skip the yoghurt or use a plant-based alternative.

Is this dish spicy?
It’s mild to medium. Adjust chillies for more or less heat.

Can I use frozen cauliflower?
Yes, but thaw and drain before adding to avoid excess water.

Are parathas the same as naan?
No, parathas are layered, pan-fried flatbreads; naan is usually leavened and baked.

What potatoes are best?
Maris Piper or any floury variety hold their shape and soak up flavors well.

Jamie Oliver Potato & Cauliflower Curry with Parathas

Author: Sarah Cooking Method:Simmering Toasting Spices Pan-Frying Cuisine:American Courses:Dinner Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesTotal time:1 hour 10 minutesServings:6 servingsCalories:482 kcal Best Season:Available

Description

A simple and warming vegetarian curry made with spiced potatoes and cauliflower, served with homemade parathas.

Ingredients

• 3 tbsp vegetable oil
• 2 onions, sliced
• 4 garlic cloves, chopped
• 6cm ginger, chopped
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 3 grated tomatoes
• 6 curry leaves
• 1 tsp each ground coriander, cumin, turmeric
• ½ tsp cayenne pepper
• 1kg diced floury potatoes
• 1–2 green chillies, sliced
• 1 large cauliflower, in florets
• Greek yoghurt to serve
• 300g chapati flour
• 2 tbsp melted butter

Instructions

1. Make dough with flour, salt, and water. Knead, cover, and rest.
2. Sauté onions, garlic, ginger in oil. Set aside.
3. Toast mustard and cumin seeds. Add to saucepan with tomatoes, curry leaves, and spices. Cook 5 mins.
4. Add onion mix, potatoes, chillies, water. Simmer 8–10 mins.
5. Add cauliflower. Simmer another 8–10 mins until tender.
6. Roll parathas, brush with butter, and cook on hot pan until blistered.
7. Serve curry with hot parathas and yoghurt.

Notes

• For a complete vegan meal, replace Greek yoghurt with plant-based yoghurt and use oil instead of butter in the parathas. You can also swap in peas or spinach for variation.

Keywords:potato cauliflower curry, Jamie Oliver vegetarian curry, homemade parathas, Indian curry recipe, easy veggie dinner