Homemade Method

Cauliflower and Potato Curry

Blog post

Prep time: 15 minutes

Cook time: 6 hours

Serves: 4

Many people have tried cauliflower rice as well as a cauliflower pizza base…. Well now it’s time to try cauliflower curry!

There is good reason to get excited about using cauliflower in so many different dishes. It has a very impressive nutritional profile! Cauliflower is low in calories and high in fiber, not to mention high in vitamins and minerals. In fact it contains some of almost every vitamin and mineral needed for healthy bodily function. As well as being a great source of antioxidants, cauliflower can help reduce inflammation and protect against chronic disease.

This slow cooker curry turns this amazing vegetable in to an incredibly delicious and nutritious meal that will satisfy any hunger craving!

Print Recipe

Cauliflower and Potato Curry

  • Prep time: 15 minutes
  • Cook time: 6 hours
  • Serves: 4


  • 4 cups potatoes, peeled and quartered
  • 1 head cauliflower
  • 2 cloves garlic, peeled
  • 3/4 tsp ground tumeric
  • 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 3/4 tsp salt
  • 1 cup canned diced tomatoes
  • 2 cups coconut milk
  • 2 tbsp ghee or butter


  • 1)

    Peel the potatoes and cut into quarters or 1 inch cubes. Cut the cauliflower head into small florets. Peel and dice the onion and mince the garlic clove.

  • 2)

    Add all ingredients except for parsley, lemon wedges and cooked quinoa to a slow cooker and cook covered on low for approximately six hours.

  • 3)

    Serve with cooked quinoa, fresh parsley and a squeeze of lemon juice over the top. Season with salt and pepper if necessary.



If you are wanting to ensure this recipe is vegan and/or dairy free simply leave out the ghee or butter.


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