Potato and cauliflower curry
A simple potato and cauliflower curry simmered with onion and tomatoes.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 36g carbs · 8g sugars · 7g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Tesco, Aldi, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Sainsbury's | Morrisons | Co-op |
|---|---|---|---|---|
| Potatoesuse 500g | £3.007.5kg · £0.04 per 100g | £1.322kg · £0.07 per 100g | £1.852kg · £0.09 per 100g | £2.00800g · £0.25 per 100g |
| Cauliflowernot compared | – | – | – | – |
| Onionuse 200g | £0.981kg · £0.10 per 100g | £0.951kg · £0.10 per 100g | £0.951kg · £0.10 per 100g | 2 × £1.25125g · £1.00 per 100g |
| Chopped tomatoesuse 400g | £0.47400g · £0.12 per 100g | £0.45400g | £1.781.6kg · £0.11 per 100g | £0.47400g · £0.12 per 100g |
| Basket total (full packs) | £4.45 | £2.72 | £4.58 | £4.97 |
| Cost of what this recipe uses | £0.88 | £1.00 | £1.09 | £3.73 |
| Per serving | £0.22 | £0.25 | £0.27 | £0.93 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Cauliflower.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh and prepare the veg. Peel 500 g potatoes and cut into 2 cm dice. Break 500 g cauliflower into bite‑size florets. Roughly chop 200 g onion (about one large onion). Measure out the 400 g tin of chopped tomatoes and set aside.
- Place a 24 cm heavy‑bottomed saucepan on the hob and add 1 tbsp vegetable oil. Heat over medium (≈160 °C) for 1 minute, then add the chopped onion. Cook, stirring occasionally, for 5–6 minutes until softened, translucent and just beginning to brown at the edges.
- Stir in 2 tbsp curry powder, 1 tsp ground cumin and a pinch of chilli powder. Cook for 1 minute, stirring constantly, until the spices become fragrant and the onion is coated with a deep amber colour – this builds the curry’s base flavour.
- Add the diced potatoes and cauliflower florets to the pan, tossing to coat them in the spiced onion mixture. Cook for 2 minutes, allowing the veg to absorb the aromatics; you’ll see the pieces lightly glossy and beginning to soften around the edges.
- Pour in the 400 g tin of chopped tomatoes and 300 ml water, stirring to combine. Bring to a gentle boil, then reduce to a low simmer, cover with a lid and cook for 20 minutes, checking after 15 minutes that the potatoes are fork‑tender.
- Uncover and taste; season with ½ tsp salt and a grind of black pepper, adjusting to your preference. If you like a brighter note, stir in a squeeze of fresh lemon juice (about 1 tbsp). The sauce should be thick but still a little glossy.
- If the curry looks too dry, stir in an extra 50 ml water and simmer uncovered for 3–4 minutes; if it’s too watery, increase the heat to medium‑high and reduce for 5 minutes until the liquid coats the veg. It should look glossy and the veg coated.
- Turn off the heat and let the curry rest for 5 minutes; this allows the flavours to meld and the sauce to thicken slightly. Give it a final stir, taste once more and adjust salt or pepper if needed before plating.
- Serve the hot potato and cauliflower curry straight from the pan, spooned over steamed rice or with warm naan. Garnish with a handful of chopped fresh coriander if you have it, and enjoy the comforting, mildly spiced dish.
Tips
- Swap fresh cauliflower for frozen florets to cut cost; thaw in the fridge before cooking.
- Batch‑cook double the recipe, cool to room temperature within 2 hours, then divide into airtight containers – keep in the fridge for up to 48 hours or freeze for up to 3 months. Defrost in the fridge and eat within 24 hours.
- Reheat only once: warm gently on the hob or in the microwave until steaming hot throughout, stirring halfway through to avoid cold spots.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Potatoes · about 1.5kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake. - Onion · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).