Tender potatoes and cauliflower soak up a spiced tomato sauce; lime and coriander add freshness just before serving. Delicious with rice or warm flatbread and a spoonful of yogurt.
This vegetable curry is all about two different textures: potatoes that turn tender but hold their shape, and cauliflower that is cooked through but still has a little bite. Cut the potatoes into evenly sized cubes of about one and a half centimetres so they cook at the same time. Small cauliflower florets soak up the sauce well; cut larger florets in half. In the Netherlands, cauliflower grown locally is most readily available during the cooler months of the year, but it is generally available year-round.
The flavor base is deliberately simple: onion, garlic and ginger, followed by cumin, coriander and turmeric. Frying the spices briefly in hot oil releases their aromas before the tomato and stock form the sauce. Stir constantly and don’t let them darken; burnt spices taste bitter. The tomato gives the sauce a fresh tang and plenty of body, while the potatoes release some starch as they simmer, lightly thickening the sauce.
The potatoes go into the pan before the cauliflower so the latter doesn’t get too soft. Keep everything at a low simmer and stir gently from time to time, especially once the potatoes are nearly cooked. The exact time depends on the size of the pieces and the pan; pierce a potato cube to check. If the sauce gets too thick, add a splash of stock, or leave the pan uncovered for the last few minutes if it’s too thin.
Use waxy potatoes for cubes that hold their shape well. If you only have floury potatoes, stir less and check them sooner. No fresh coriander? Parsley has a different flavor, but works as a fresh, herby finish. Lemon can replace the lime; start with the juice of half a lemon and taste. Add the citrus at the end so the sauce doesn’t cook for long with it and retains its fresh accent.
Serve the curry with basmati rice or flatbread and yogurt, which mellows the spices and adds a creamy contrast. You can also put extra lime wedges on the table. Leftovers can be cooled within two hours, covered and stored in the refrigerator, then eaten within two days; reheat the curry until piping hot throughout. Store cooked rice separately, cool it quickly and use it within 24 hours. Reheat rice only once, until steaming hot all the way through.
Rinse the rice in a sieve until the water is mostly clear. Put the rice, 350 ml water and ¼ teaspoon salt in a pan. Bring to a boil, turn the heat to low and cook, covered, for 10 minutes. Remove the pan from the heat and leave the rice covered for another 10 minutes.
Meanwhile, heat the oil in a large casserole over medium-high heat. Fry the onion for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute.
Stir in the cumin, ground coriander, turmeric and chili flakes. Fry, stirring, for 30 seconds until the spices are fragrant.
Add the potatoes, diced tomatoes, stock and 1 teaspoon salt. Bring to a boil and simmer gently, covered, for 8 minutes.
Stir the cauliflower florets into the sauce. Simmer gently for another 10–12 minutes with the lid halfway on. Stir gently from time to time; the potatoes should be tender and the cauliflower should still have a little bite. Add a splash of water if the sauce gets too thick.
Taste and add more salt if needed. Squeeze the lime over the curry and stir in half the coriander. Divide the curry and rice among bowls, scatter the remaining coriander over the top and serve with yogurt.
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