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Potato, Cauliflower and Pea Curry



"Another knockout Indian recipe" featuring cauliflower and potatoes made colorful with peas, tomatoes, and turmeric. Serve it all over hot rice.


1 medium-sized onion, diced
4 cloves garlic, minced or pressed
3 or 4 bay leaves
1 (1-inch) cinnamon stick
5 ml1 teaspoon garam masala (or less depending on how spicy it is)
5 ml1 teaspoon chili powder
5 ml1 teaspoon turmeric
5 ml1 teaspoon ground coriander
2 or 3 tomatoes, quartered
Salt to taste (say, 2 teaspoons)
30 ml2 tablespoons plain, non-fat yogurt (optional)
2 medium potatoes cut into small pieces
1 good-size cauliflower broken up into florets
240 ml1 cup frozen green peas
350 ml1 & 1/2 cups of warm water
Chopped cilantro to garnish

1 or 2 c. dry basmati rice, cooked


Use a small amount of oil to sauté the onion and garlic over medium to medium-low heat until softened. Add cloves, bay leaves and cinnamon stick and stir-fry for a couple of minutes more.

Remove from heat briefly, add the yogurt (if desired), garam masala, chili powder, turmeric and coriander and stir everything together.

Add cauliflower and potatoes, and stir to coat the vegetables. Return to the heat, add the water, peas and tomatoes. Stir the mixture and simmer for about 20 minutes.

Now is a good time to begin cooking a cup or two of basmati rice—which takes about 20 minutes also so both will be done about the same time.
Stir the curry mixture occasionally.

Remove the cinnamon stick, bay leaves and cloves, or, if you can't find them, warn your guests to watch for them. Serve the curry dish over basmati rice and with a bit of chopped cilantro.


Photo by Susan B., who served this with brown rice and a garnish of sliced orange.

Major Ingredients: