Curried Cauliflower and Potatoes with Green Peas
A vibrant Indian-inspired vegetarian curry featuring tender cauliflower florets and Yukon potatoes simmered in aromatic spices with crushed tomatoes. Fresh green peas and cilantro add color and brightness to this comforting one-pan dish. Perfect for weeknight dinners or when craving bold, warming flavors. The combination of coriander, cumin, and curry powder creates an authentic spice blend while Thai chili provides adjustable heat.
Ingredients
- 1 unit cauliflower, cut into bite-sized florets
- 12 ounce Yukon Gold potatoes, cut into 1/2-inch pieces
- 4 ounce peasgreen beans1:1veganvegetarianpeanuts-free
cut into 1-inch pieces
- 1 bunch cilantro, coarsely chopped
- 1 can crushed tomatoes
- 1 unit yellow onion, peeled, halved, thinly sliced
- 1 tablespoon curry powder
- 1 unit chili pepper, thinly sliced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 cup water
Instructions
- 1
Cut cauliflower into bite-sized florets
- 2
Cut potatoes into 1/2-inch pieces
- 3
Peel, halve, and thinly slice onion
- 4
Coarsely chop cilantro
- 5
Thinly slice Thai chili
- 6
Heat olive oil in large, tall-sided pan over medium heat
- 7
Add onion and season with salt and pepper
- 8
Cook for 5 minutes until softened
- 9
Add coriander, cumin, curry powder, and Thai chili
- 10
Cook stirring for 30 seconds until fragrant
- 11
Add cauliflower and potatoes
- 12
Cook stirring for 5 minutes until vegetables begin to soften
- 13
Season with salt and pepper
- 14
Add water and crushed tomatoes
- 15
Season with salt and pepper
- 16
Bring to boil then reduce to simmer
- 17
Cook covered for 15 minutes until potatoes and cauliflower are tender
- 18
Add peas and half the cilantro
- 19
Cook for 2 minutes to heat through
- 20
Taste and season with salt and pepper
- 21
Garnish with remaining cilantro
Tips
If you need more liquid during cooking, add additional crushed tomatoes or water to prevent sticking
Adjust the amount of Thai chili to your heat preference - start with less and add more as needed
Reserve some fresh cilantro for garnish to add a bright, fresh finish to the curry
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can be made 1 day ahead and reheated gently on stovetop
Serve hot over rice or with naan bread for a complete meal
Common Mistakes
Add liquid if vegetables start to stick to prevent burning
Don't skip the spice blooming step to avoid bland curry
Cook potatoes until fork-tender to avoid undercooked pieces
Substitutions
milder heat level
FAQ
Can I make this curry ahead of time?
Yes, this curry actually improves in flavor when made a day ahead. Store covered in refrigerator and reheat gently on stovetop, adding water if needed.
What if I don't have Thai chili peppers?
You can substitute jalapeño, serrano, or even red pepper flakes. Start with less than called for and adjust to taste.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days in the refrigerator in a covered container.