Cauliflower, Potato, and Pea Curry Recipe

Cauliflower, Potato, and Pea Curry Recipe

How To Make Cauliflower, Potato, and Pea Curry

Keep warm with a bowl of hearty and perfectly spicy pea curry; a smooth Indian soup made of tender veggies and rich seasonings!

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • ¼cupcooking oil
  • 1tbspground coriander
  • tspground cumin
  • ½tspturmeric
  • ¼tspdried red pepper flakes
  • 1medium cauliflower head,(about 1 lb)
  • lbsboiling potatoes,(about 4 pieces)
  • 1cupcrushed tomatoes,in thick puree, canned
  • ½cupcilantro,chopped
  • ½cupwater
  • 1tspsalt
  • 1cuppetite peas,frozen


  1. In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes, and stir.

  2. Add the cauliflower and potatoes and cook, stirring frequently for about 5 minutes until the vegetables start to soften. Add the tomatoes, ¼ cup of the cilantro, the water, and the salt.

  3. Bring to a simmer, reduce the heat to low, and cook, covered, for about 15 minutes until the vegetables are tender.

  4. Stir in the peas and the remaining ¼ cup of cilantro and cook, covered, about 2 minutes longer until the peas are tender.

  5. Serve warm, and enjoy!

Recipe Notes

  • If desired, add 3 tablespoons of dried unsweetened coconut to the curry. Put it in at the same time as the peas.


  • Calories: 345.36kcal
  • Fat: 14.93g
  • Saturated Fat: 1.32g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 9.00g
  • Polyunsaturated Fat: 4.14g
  • Carbohydrates: 48.07g
  • Fiber: 10.44g
  • Sugar: 8.92g
  • Protein: 9.59g
  • Sodium: 754.03mg
  • Calcium: 101.82mg
  • Potassium: 1470.51mg
  • Iron: 4.24mg
  • Vitamin A: 28.31µg
  • Vitamin C: 125.31mg
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