Jamie Oliver Vegetarian Cauliflower Curry

You know those meals that wrap around you like a thick jumper? This curry is exactly that. The kind of dish you make on a drizzly evening, when the light’s gone all grey and you just want something bubbling away on the stove — spicy, steamy, and rich with earthy warmth. I made it for the first time when I’d completely overestimated how much cauliflower I could eat raw (spoiler: not that much). But roasted or simmered in spices? That’s a whole different story.

And let’s talk about those parathas. Soft, buttery, slightly blistered — the kind of bread you tear with your fingers and use to scoop up big spoonfuls of potato and cauliflower soaked in sauce. No knives, no fuss. Just good food and a warm kitchen that smells of cumin and garlic. That’s dinner done right, if you ask me.

Why You’ll Love It

• It’s proper hearty — thick chunks of potato and cauliflower in a rich curry sauce
• Spice without the burn — warming, not face-melting (unless you want it to be)
• One-pot wonder — the curry simmers low and lazy while you make the bread
• The parathas are easier than you think — and way better than shop-bought
• Super satisfying for meat-free nights — nobody misses a thing
• Leftovers are divine — especially with a fried egg on top the next day

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 turmeric
• ½ tsp cayenne pepper
• 1kg floury potatoes (like Maris Piper), thickly diced
• 1–2 green chillies, deseeded and sliced
• 1 large cauliflower, broken into florets

To serve:

• Greek-style yoghurt
• Fresh coriander (optional)

For the parathas:

• 300g chapati flour (plus extra for dusting)
• ¾ tsp salt
• ~200ml cold water
• 2 tbsp melted butter

How to Make It

Start the dough first:

Mix the chapati flour with the salt in a large bowl, then slowly add the water. Use your hands to bring it together into a soft dough. Knead for about 10 minutes (stick on a podcast or have a dance). Once smooth, cover it with a damp tea towel and let it rest.

Sauté the aromatics:

Heat most of the oil in a large pan. Add the onion, garlic, and ginger. Stir and let it cook gently for 6–8 minutes until the onions go soft and everything smells like the start of something good. Scoop it out into a bowl and keep it aside for now.

Toast the seeds:

In the same (or another) pan, toast the mustard seeds and cumin seeds for about 30 seconds — they’ll start to pop and smell amazing. Add the rest of the oil, grated tomatoes, curry leaves, and ground spices. Let it bubble away for 5 minutes. Stir often — don’t let it catch.

Build the curry:

Tip in the onion mix, the diced potatoes, and sliced chillies. Season generously. Add about 600ml of water — enough to just cover it all — and bring it to a simmer. Cover and let it gently bubble for 8–10 minutes.

Add the cauliflower:

Once the potatoes have started to soften, toss in your cauliflower florets. Cover again and simmer for another 8–10 minutes, until everything’s cooked through and the sauce has thickened nicely.

Cook your parathas:

Divide the dough into 6–8 balls. On a floured surface, roll one ball into a circle, about 12cm across. Brush with melted butter. Pop it onto a hot pan or griddle — cook each side for a couple of minutes until it puffs a bit and gets golden, with little charred spots. Repeat for the rest.

Plate it all up:

Ladle curry into bowls, serve with parathas on the side, and a big dollop of Greek yoghurt. A scatter of fresh coriander never hurts either. Eat with your hands, and make a mess. It’s worth it.

Common Mistakes and How to Dodge Them

Why is my curry watery?
You’ve probably added a bit too much water — just simmer it longer uncovered to reduce it. The starch from the potatoes will help thicken it up.

The potatoes are still hard — what now?
They just need more time. Lid on, low heat, and let them do their thing. Don’t rush ‘em.

My parathas won’t puff up!
It’s probably the heat — your pan might not be hot enough. And don’t press them down too much while cooking.

The spice level’s too much!
Cut back on the cayenne and chillies next time — or stir yoghurt straight into the curry to cool things down.

Storage and Reheating

Fridge: The curry keeps for 4–5 days. Tastes even better the next day.

Freezer: Curry freezes like a champ — portion it out first. Parathas can be frozen too, between bits of parchment.

Microwave: Reheat curry gently with a splash of water. Parathas can be warmed on a pan or even in a toaster.

Oven: Curry in a lidded dish at 180°C for about 15–20 mins. Parathas wrapped in foil to keep soft.

Frequently Asked Questions

Can I make this vegan?
Yep! Just use a plant-based yoghurt or skip it altogether — the curry holds its own.

What if I don’t have chapati flour?
Plain flour works in a pinch. The texture’s a bit different but still tasty.

Can I add more veg?
Absolutely. Green beans or spinach stirred in at the end work beautifully.

What’s a good sub for curry leaves?
Honestly, not much — they’re unique. But you could skip them or add a bay leaf if needed.

Nutrition Facts (Per Serving):

• Calories: ~480
• Fat: 18g
• Carbs: 60g
• Protein: 12g
• Sodium: 510mg
• Sugar: 7g