Cauliflower and potato curry

This dish is perfect to use up freshly harvested potatoes, garlic, tomato and cauliflower from the vegie garden. If you haven't got a garden, the ingredients can easily be found at your local farmers market. Remember to source local produce and support our growers while reducing the distance your food is transported. 


600 g cauliflower florets
400 g potatoes
2 tbsp Tasmanian olive oil
4 cm fresh ginger or jar ginger (not Tasmanian)
1 clove garlic
400 g chopped tomatoes
1/2 tsp each of ground cumin, ground coriander and cayenne pepper
1 tsp garam masala
Salt and pepper to season


Wash and drain the cauliflower florets, peel and chop the potatoes into quarters and peel and chop the garlic and ginger.

Heat the oil, add cauliflower to sweat for two minutes, then add the potatoes and fry until golden brown. Add the ginger, garlic, spices and cook until pungent (30 seconds).

Add the tomatoes and approximately 150ml of water, season with salt and pepper.

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