Friday, April 15, 2016

Cauliflower and Potato Curry With Peas

This curry recipe is from Tori Ritchie and is it ever delicious.  A little spice and heat in a sauce where cauliflower, carrots, potatoes, and peas are cooked.  The cauliflower is especially delicious:)    I served my curry over rice but you can use naan bread also.

This recipe is very easy to make.  You start by cutting and coring the cauliflower.  Next cut some potatoes into chunks.  The spices that flavor the wonderful sauce the veggies are cooked in comprises of ground coriander, cumin, turmeric, salt, and cayenne.  Fresh ginger is also used in this recipe. The veggies are cooked with the spices, some tomatoes, and water.  Once the vegetables are tender you stir in come coconut milk and peas.   Cook for about 5 minutes and serve.  I topped my curry with some chopped cashews.   This recipe serves 6.

Cauliflower & Potato Curry with Peas 
From Tori Ritchie

Prep time: 15 minutes
Cook time: 45 minutes
1 pound Yukon gold or red potatoes
1 head cauliflower
1 tablespoon ground coriander*
2 teaspoons ground cumin*
1 teaspoon turmeric*
1-1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
3 tablespoons grapeseed, canola, or coconut oil
1 yellow onion, chopped
1 carrot, halved lengthwise and sliced
1 inch piece fresh ginger, finely chopped
1 large can (28-oz) crushed or pureed tomatoes
1 can coconut milk (preferably not light)
1 cup fresh or frozen peas
chopped peanuts and chopped fresh cilantro, optional
hot cooked rice or naan bread

*note: you use 2 tablespoons curry powder instead of these spices
Cut the potatoes, unpeeled into 1-inch chunks. Core the cauliflower to remove the leaves then cut cauliflower stem and florets into 1-inch pieces. In a small ramekin, stir together ground coriander, cumin, turmeric, salt, and cayenne. Set vegetables and spice mixture aside.

Pour the oil into a 4- to 6-quart pot, such as a Dutch oven, and place pot over medium-high heat. Add the onion and carrot and stir until soft, about 5 minutes. Stir in the ginger and spice mixture and cook until fragrant, about 30 seconds. Pour in 1 cup of water and stir well; add the tomatoes and bring to a boil. Stir in potatoes and cauliflower and let mixture return to the boil, then reduce heat, cover, and simmer until vegetables are tender when pierced with a knife, about 35 minutes. Stir in the coconut milk and peas and simmer mixture, uncovered, for 5 minutes. (Curry can be made ahead and left in pot for up to an hour; reheat to a simmer before serving. Or cool, cover and refrigerate up to 3 days. The curry will thicken as it stands.)

Ladle curry into bowls and garnish with peanuts and cilantro, if using. Serve with hot rice or naan.

Isn't this dish a lovely color. 


  1. What a delicious-sounding recipe!
    best... mae at

  2. Love a good veggie curry! This looks really tasty, Geraldine.