Why You’ll Love This Recipe
This curry is cozy, aromatic, and packed with wholesome vegetables. It’s naturally vegan, gluten-free, and made with pantry staples and fresh produce. The combination of warming spices, soft potatoes, and sweet peas creates a dish that’s both filling and full of flavor. It’s perfect for meal prep, and leftovers taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (peeled and cubed)
- Cauliflower (cut into florets)
- Green peas (fresh or frozen)
- Onion
- Garlic
- Ginger
- Tomatoes (fresh or canned)
- Coconut milk or water (optional, for creaminess or adjusting consistency)
- Olive oil or coconut oil
- Ground cumin
- Ground coriander
- Turmeric
- Garam masala
- Chili powder or cayenne (optional for heat)
- Salt and black pepper
- Fresh cilantro (for garnish)
Directions
- Heat oil in a large pan over medium heat. Add chopped onion and sauté until soft and translucent.
- Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
- Add ground cumin, coriander, turmeric, chili powder (if using), and garam masala. Stir to toast the spices for about 1 minute.
- Add chopped tomatoes and cook for 5–6 minutes until they break down into a thick sauce.
- Stir in the potatoes and cauliflower. Mix well to coat the vegetables in the sauce.
- Add a splash of water or coconut milk if needed, cover, and simmer on low heat for 20–25 minutes, stirring occasionally, until the vegetables are tender.
- Add the peas and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped fresh cilantro and serve hot with rice or flatbread.
Servings and timing
This recipe serves 4 and takes about 45 minutes total:
- Prep time: 10 minutes
- Cook time: 35 minutes
Variations
- Roast the cauliflower: For extra flavor, roast the cauliflower before adding it to the curry.
- Make it creamy: Stir in coconut milk at the end for a rich, creamy texture.
- Add legumes: Include chickpeas or lentils for extra protein.
- Spice it up: Add green chili or more cayenne to increase heat.
- Add greens: Stir in baby spinach or kale at the end for added nutrition.
Storage/Reheating
Let the curry cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
FAQs
Can I use frozen cauliflower?
Yes, frozen cauliflower works well. Add it directly to the curry without thawing, and adjust the cooking time slightly.
Can I make this curry ahead of time?
Yes. This curry tastes even better the next day as the flavors continue to develop.
Is this curry spicy?
It can be mildly spicy, but you can adjust the heat by using more or less chili powder or adding fresh chili.
What type of potatoes work best?
Waxy potatoes like Yukon Gold hold their shape well, but any type will work.
Can I skip the coconut milk?
Yes. Use water or vegetable broth for a lighter version, or add a plant-based cream alternative.
What should I serve with this curry?
Serve it with basmati rice, naan, roti, or even quinoa for a complete meal.
Is it gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients used are certified gluten-free.
Can I add protein?
Yes. Chickpeas, tofu, or cooked lentils are excellent additions for extra protein.
How do I thicken the curry?
Simmer uncovered to reduce the liquid, or mash a few of the potatoes directly in the pan.
Can I double the recipe?
Absolutely. This recipe scales well and is great for meal prep or feeding a crowd.
Conclusion
Potato Cauliflower and Pea Curry is a hearty, flavorful, and versatile dish that’s perfect for any night of the week. With its warm spices and comforting texture, it’s a plant-based meal that’s both satisfying and nourishing. Whether you enjoy it fresh or as leftovers, this curry is a delicious way to bring vibrant, homemade flavor to your table.
PrintPotato Cauliflower and Pea Curry
Potato Cauliflower and Pea Curry is a hearty, Indian-inspired vegan dish made with tender vegetables simmered in a warmly spiced tomato-based sauce. It’s comforting, wholesome, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 medium cauliflower, cut into florets
- 1 cup green peas (fresh or frozen)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups tomatoes (fresh chopped or canned)
- 1/2 cup coconut milk or water (optional)
- 2 tbsp olive oil or coconut oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chili powder or cayenne (optional)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
Heat oil in a large pan over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and ginger. Cook for 1–2 minutes until fragrant.
- Stir in cumin, coriander, turmeric, chili powder (if using), and garam masala. Toast the spices for 1 minute.
- Add chopped tomatoes and cook for 5–6 minutes until they break down into a thick sauce.
- Add potatoes and cauliflower. Stir well to coat in the sauce.
- Add coconut milk or water if needed. Cover and simmer for 20–25 minutes, stirring occasionally, until vegetables are tender.
- Stir in green peas and cook for another 5 minutes.
- Season with salt and pepper to taste. Remove from heat.
- Garnish with chopped cilantro and serve hot with rice or flatbread.
Notes
- Roast the cauliflower beforehand for deeper flavor.
- Add chickpeas or lentils for extra protein.
- For a richer curry, stir in more coconut milk at the end.
- Adjust chili powder or cayenne to control the heat level.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
