Cauliflower and potato dry curry in a black bowl and garnished with chopped coriander. Bowl is on top of a brown marble window ledge.

Cauliflower & Potato Indo-Thai Dry Curry

This Cauliflower and Potato Indo-Thai Dry Curry is made with traditional Indian spices and simmered in a dry curry base that’s made with coconut milk. It’s quick and easy to make, loaded with tons of flavors, and perfect for a simple and healthy weeknight dinner!
(Vegetarian, Vegan, Gluten-free, & Dairy-free)



To Serve/Garnish:



  1. In a small bowl, combine all the spices and seasonings: kosher salt, turmeric powder, curry powder, garam masala, ground cayenne, coriander powder, cumin powder, and smoked paprika. Cover with a small plate or cling wrap and set aside until ready to use.
  2. Prepare all your fresh ingredients: Chop the cauliflower, potatoes, tomatoes, onion, garlic, coriander, red and green chilies, and grate the ginger. Squeeze a lemon and pour the juice in a bottle. (Note: you only need ¾ TSP lemon juice for this recipe so reserve the rest in a small bottle and store in the fridge. You can use it in other food (or drink!) recipes in the next few days.)

For the Cauliflower & Potato Indo-Thai Dry Curry:

  1. Heat 2 TBLS olive oil over medium-high heat in a medium sized deep sauté pan. Once hot, add the cauliflower and potatoes. Fry for 6-8 minutes, stirring occasionally until half cooked and browned. They should still be quite crunchy and not completely soft. Transfer to a plate lined with a paper towel to drain off any excess oil and set aside.
  2. In the same pan, add the remainder 1 TBLS olive oil and let it heat up (this won’t take long since the pan is already hot). Add the onions and sauté until translucent – 1-2 minutes.
  3. Add the garlic and ginger and sauté until fragrant – about 1 minute
  4. Add the red and green chilies and continue to sautéing to combine with the other ingredients in the pan.
  5. Tip in the spices in the small bowl over the mixture in the pan and stir to combine.
  6. Add the tomatoes and tomato paste and stir to combine.
  7. Return the half cooked cauliflower and potatoes to the pan and stir to coat them with the dry curry mixture in the pan.
  8. Lower the heat medium and pour in the coconut milk. Stir to combine until the curry mixture is even in color.
  9. Cover the pan and allow the curry to simmer and reduce for 6-8 minutes, while stirring after 5 minutes.
  10. Remove the cover and turn the heat back up to medium-high. Stir in the lemon juice and cook for a further 1-2 minutes without the cover while stirring occasionally.
  11. Sprinkle in the coriander and mix until combined well. Then turn off the stove and remove from heat.
  12. To serve: Garnish with extra chopped coriander if desired and serve with warm steamed white rice, naan, or roti paratha, etc.


The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.