Wednesday, September 21, 2016

Cauliflower, Potato, and Pea Curry

Cauliflower, Potato, and Pea Curry

This vegan delight is a great way to eat your veggies

India knows how to cook vegetables. And one favorite flavor combo is cauliflower and potatoes. These two can be paired in hundreds of dishes. They blend particularly well with curry ingredients.

For this dish, we’ve added some green peas to the mix – making the combo even more healthy and colorful. This makes a great side for a vegetarian or vegan meal. But it’s equally at home with roast or grilled fowl or meat.

This is quick to make, too, so it’s perfect for weeknights. And no one will complain about having to finish their veggies.



Cauliflower, Potato, and Pea Curry

Recipe: Cauliflower, Potato, and Pea Curry

This is a fairly mild dish, but you can add more spice if you want a bolder flavor.

We specify frozen green peas in this recipe because the season for fresh ones is so short. But if you happen to have fresh peas available, they’d taste wonderful in this dish.

This is a dry curry (that is, one without much sauce). So, although you could use rice as a starchy accompaniment, we think an Indian flat bread (like naan) would be more appropriate.

Prep time for this dish is about 15 minutes. Cooking time adds another 15 or 20 minutes.

This recipe serves 6 to 8 as a side.

Leftovers keep well for a few days if refrigerated in an airtight container. (They make a great breakfast or lunch.)

Ingredients
  • 2 medium waxy potatoes (¾ pound or a bit more)
  • ½ head of medium-sized cauliflower (a pound or a bit more)
  • 1 medium onion
  • 1½-inch piece of fresh ginger
  • 6 cloves garlic (or to taste)
  • 1 to 2 jalapeño peppers (to taste; optional)
  • 2 tablespoons coconut or vegetable oil
  • 1 teaspoon kosher salt (or to taste; see Notes)
  • 1 teaspoon ground cumin seeds (use more if you want a spicier dish)
  • 1 teaspoon ground coriander seeds (ditto)
  • ½ teaspoon turmeric
  • ¼ to ½ teaspoon cayenne pepper (to taste)
  • 1 tablespoon fresh-squeezed lemon juice
  • 14-ounce can of diced tomatoes
  • 1 to 2 tablespoons water, if needed
  • 1 cup frozen green peas
  • ~1 teaspoon garam masala (optional)
  • additional teaspoon kosher salt (or to taste; see Notes)
  • additional jalapeño slices, chopped cilantro, or parsley for garnish (optional)
Procedure
  1. Wash the potatoes and peel them. Then cut them into dice of about ½ inch. Place the diced potatoes in a microwave-safe covered bowl. Microwave for 5 minutes, or until the potatoes are tender. Set aside.
  2. Meanwhile, wash and dry the cauliflower. Cut it in half, reserving one half. Cut out the woody core of the other half, then cut it into flowerets. Set aside.
  3. Peel the onion, ginger, and garlic. Chop them roughly, then add them to a mini food processor. 
  4. Wash the jalapeño peppers (if using) and cut them lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot; keep fingers away from your eyes). Chop the peppers roughly (you may want to reserve a few slices for garnish) and add them to the mini food processor. Then wash your hands with soap and water to remove the hot oil from your skin. Whir the food processor until the onion mixture becomes a paste.
  5. Place a large frying pan (preferably nonstick) on medium stovetop heat. When hot, add the oil. Let the pan heat for another 15 seconds, then add the onion mixture from the mini food processor. Add a teaspoon of kosher salt. Sauté the mixture for 3 minutes, stirring from time to time.
  6. Meanwhile, measure out the cumin, coriander, turmeric, and cayenne pepper. Squeeze the lemon juice. Open the can of tomatoes. Set aside.
  7. After the onion mixture has cooked for 3 minutes, add the cauliflower to the frying pan. Cook for another 3 minutes.
  8. Add the potatoes (from Step 1) and cook for 1 minute.
  9. Add the spices and lemon juice (from Step 6) and the canned tomato. Mix together. Sauté for 1 minute. Add water if the mixture seems too dry (if you’re unsure, just skip the water). Turn down the heat, cover the pan, and simmer until the cauliflower is just tender – 5 minutes or less.
  10. Add the peas and cook for another 2 to 3 minutes. Just at the end of the cooking time, sprinkle on the garam masala (if using), and stir it into the mixture. Taste, add more salt if needed, and serve. We like to add a few jalapeño slices for garnish (you could also use chopped cilantro or parsley).
Cauliflower, Potato, and Pea Curry

Notes
  • Want to convert this dish into a main course? Just add some chickpeas (use one or two 15-ounce cans). Add them with the potatoes in Step 8.
  • If you happen to have some cooked potatoes on hand, you can substitute those for raw potatoes. Just dice them up and skip the rest of Step 1.
  • Garam masala is a mixture of spices that’s commonly used throughout India. The exact mix differs by region (and brand), but it usually includes peppercorns, cloves, cinnamon, cardamom, cumin, and nutmeg. Most grocery stores in the US now carry garam masala, so you no longer have to buy it at specialty shops. Add it at the last minute so the fragrance doesn’t dissipate while the dish cooks.
  • If you don’t have (or can’t find) garam masala, just skip it. The dish will be a little less flavorful, but still tasty.
  • You may not need to peel the ginger since you’ll be grinding it in a mini food processor. But we peel from force of habit.
  • No mini food processor? A blender will work (add a bit of water to help the blending process). Or you can just dice the ingredients extremely finely.
  • As noted, this dish is mildly spiced. For more pizzazz, just increase the cumin, coriander, and/or cayenne pepper to taste.
  • We use kosher salt for cooking. Kosher salt has bigger flakes than table salt, so it doesn’t fill a measuring spoon as “tightly.” Hence, it’s less salty by volume. If you’re using regular table salt, use only about half as much as we suggest. You can add more later if necessary.
Cauliflower, Potato, and Pea Curry

Veggie-verse

“Cauliflower and potatoes,” said Mrs. Kitchen Riffs. “Two peas in a pod.”

“The peas might be offended by that comment,” I said. “They’re sensitive to what other veggies say about them, you know.”

“Well, I think it’s more important to keep the potatoes happy,” said Mrs K R. “They’re so keenly observant.”

“Really?” I said. “I need to call a flower and ask about that.”

“It’s true,” said Mrs K R. “They keep their eyes peeled.”

“Ha,” I said. “You won’t curry favor with jokes like that.”

You may also enjoy reading about:
Pink Dal with Swiss Chard
Easy Tandoori Chicken
Spicy Pork Vindaloo
Spicy Potatoes with Ginger and Garlic
Sweet Potatoes In Tomato Curry Sauce
Curried Green Tomatoes
Aromatic Yellow Rice
Curried White Bean and Pasta Salad
Or check out the index for more

96 comments:

Marcelle @ A Little Fish in the Kitchen said...

John, I love this dish! Healthy and so nice to look at. Love, love the Indian flavors too. Will be trying this!! :)

Denise Browning said...

What a delicious and comforting vegetarian dish!

Kitchen Riffs said...

Hi Marcelle, you'll love this! SO much flavor. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Densie, this really is comfort food. Perfect for the cold weather which will be here before we're ready. :-) Thanks for the comment.

Pam said...

Great combination of flavors and textures.

Kitchen Riffs said...

Hi Pam, it is! :-) Thanks for the comment.

Bobbi Marshall said...

Yum! I just sent the boys out for some groceries and have texted them to add cauliflower to the list. Great timing as the cauliflower has been on sale too so this is a thrifty dish as well. Will be adding a little more kick of spice for the boys as they love it hot!

Ansh Dhar said...

Well done. That looks amazing

Deb|eastofEdenCooking said...

A most wonderful vegan dinner! I vote for adding the garam masala, all those great spices really add to this recipe.

Laura Dembowski said...

I am a vegetable and curry junkie. Curry pairs so well with cauliflower - I roast them together all the time.

Ala said...

Hooray! I've actually been searching for a vegan curry recipe ever since getting back and voila! I know I can trust this one, so I might just steal it ;) thanks for sharing!

Kitchen Riffs said...

Hi Bobbi, your boys will like this! And definitely add more spice -- you can easily double the amount. Thanks for the comment.

Kitchen Riffs said...

Hi Ansh, it's good stuff. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Deb, this is definitely better with the garam masala, although pretty good without. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Laura, I can never decide whether cauliflower or okra is most representative of India's great veggie curries. They're both good! Thanks for the comment.

Kitchen Riffs said...

Hi Ala, steal away! You'll love it. :-) Thanks for the comment.

Tricia Buice said...

I love the color of this dish - it's so warm and looks like it's bursting with flavor. Since the stars of the dish are all vegetables so we can always use more of those! Bring on the spice and a plate of potatoes and cauliflower for dinner please!

savorthebestcooks@gmail.com said...

This recipe sounds sooo good and I love the flavor profile. Curry is such a versatile flavor and adds a beautiful color to a dish as well. Nice photos :) Pat

Food Gal said...

Colorful -- and full of complex flavors. Now this is a dish that will satisfy, especially now that the weather is cooling.

Liz (Good Things) said...

Colourful and so appetising! Yum.

Robyn said...

This is an amazing curry with so many delicious ingredients! I wish I had a big fork full right now!

Anonymous said...

I could probably make cardboard curry and it would be good. Just love curries of all kinds! This one is definitely lovely and healthy!

Kitchen Riffs said...

Hi Tricia, I agree the color is fun. Great flavor, too. :-) Love having a big plate of veggies for dinner! Thanks for the comment.

Kitchen Riffs said...

Hi Pat, curry anything is wonderful, isn't it? And I agree about the color! Thanks for the comment.

Kitchen Riffs said...

Hi Carolyn, we're suckers for colorful food! And agree this is a nice cool weather dish. Thanks for the comment.

Kitchen Riffs said...

Hi Liz, really appetizing -- SO good! Thanks for the comment.

Kitchen Riffs said...

Hi Robyn, curries do tend to have quite a few ingredients, don't they? But then, they have quite a bit of flavor, too! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Mimi, yup, we'll eat curry anything, too. Love the flavor! Thanks for the comment.

Kushi S said...

This looks so beautiful, delicious and flavorful. Thank you so much for sharing!

Kitchen Riffs said...

Hi Kushi, it's a pretty dish, isn't it? And SO good! Thanks for the comment.

Nisha - Honey, What's Cooking said...

Cauliflower is such a popular dish in India. Aloo Gobi is one of my favorite dishes. Nice job!!

Alyssa (EverydayMaven) said...

You are so right! India certainly does know how to cook vegetables. It's always so hard to choose what to order when at a good Indian restaurant because you know all the veg are going to be amazing!

Mae Travels said...

Aloo gobi (made famous in the movie "Bend it like Beckham") is another combination of these two vegetables -- this curried dish looks like a nice change from the tomato-based one.

best... mae at maefood.blogspot.com

Judy@SavoringToday said...

Love what a quick and delicious dinner curry can be. The color is always so inviting. I use cauliflower and sweet potatoes in every curry I make because it takes on flavor so well. YUM!

Kitchen Riffs said...

Hi Nisha, Aloo Gobi is wonderful stuff, isn't it? Something I see all the time on the menu at Indian restaurants. Thanks for the comment.

Kitchen Riffs said...

Hi Alyssa, it's really easy to be a vegetarian if you're eating Indian -- such wonderful food. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Mae, love Aloo Gobi! Of course I like any and all Indian cauliflower/potato dishes. Or just the cauliflower ones. Or just the potato ones . . . :-) Thanks for the comment.

Kitchen Riffs said...

Hi Judy, sweet potatoes work so well in curry, don't they? Haven't met a curry I didn't like. Ever. :-) Thanks for the comment.

Vicki Bensinger said...

Lots of great flavors going on here John. I actually like using frozen peas they always taste great and perfect for adding into salads too and just letting them defrost. Beautiful color and I'm sure the flavor is outstanding!

Gerlinde de Broekert said...

What a beautiful and healthy dish you are sharing. I love a good, spicy curry but I rarely make it. I have to change that.

Sue/the view from great island said...

I always tend to think of curry as a long laborious process, but you've convinced me it doesn't have to be...love the colors!

Kitchen Riffs said...

Hi Vicki, frozen peas are of excellent quality. We still have fresh peas once or twice in the spring, but frozen arguably are even better. Thanks for the comment.

Kitchen Riffs said...

Hi Gerlinde, you do have to change that! Curry is good stuff. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Sue, you get slightly better flavor if you toast your cumin and coriander whole, then grind them -- but that adds a lot of work for really not that much payoff. Easy can be good. :-) Thanks for the comment.

Sippity Sup said...

I often order something similar at a local Indian restaurant too. The peas are a nice addition. GREG

Juliana said...

John, this is a perfect dish for the season...warm and so comforting...I like all the spices in it...thanks for the recipe!
Hope you enjoy the rest of your week :)

Kitchen Riffs said...

Hi Greg, peas go so well in a curry, don't you think? Taste (and look!) great. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Juliana, we're suckers for the spices in curry! Love the stuff. :-) Thanks for the comment.

Velva said...

Love the complexities of flavor, color and textures of Indian cooking. You are right India can make vegetables.

Velva

Cheri Savory Spoon said...

We love curries, they are also a great way to enjoy veggies, love the addition of green beans. Thanks for this wonderful recipe!

Kitchen Riffs said...

Hi Velva, best veggies dishes I know came from India. But then, I love curry. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Cheri, curries are great, aren't they? Meat ones are nice, but the veggie ones are SO good! Thanks for the comment.

GiGi Eats Celebrities said...

CAULIFLOWER for the win! I am obsessed with it, specifically roasted - but I could totally do this recipe roasted some how!! :D

Kitchen Riffs said...

Hi GiGi, roasted cauliflower is amazing, isn't it? Love the stuff! And sure you could do this with roasted cauliflower -- just add it when you add the potatoes, and then cook until all the flavors blend together nicely. :-) Thanks for the comment.

Anu - My Ginger Garlic Kitchen said...

We love curries here and this cauliflower potato pea curry looks absolutely fantastic. Pretty, delicious and full of awesome flavors. YUM! Have a wonderful weekend.

Kitchen Riffs said...

Hi Anu, curries are wonderful, aren't they? And really love the combo of cauliflower and potatoes! Thanks for the comment.

Nusrat Azim said...

In Bangladesh, almost everyone get to eat this veggie dish in breakfast ... which looks exactly like yours ... :)

But we grew up eating this dish only in Winter times as fresh veggies would come in abundance only in Winter seasons. That freshness! That aroma! That taste and texture! - Thank you for making me deliriously nostalgic with this happy recipe of yours <3

Hope life is treating you nice and kind, dear John <3

Kitchen Riffs said...

I've had leftover of this for breakfast! With roti or naan, it's really nice. :-) Thanks for the comment.

Karen Harris said...

After living in England for several years my family cultivated a love for all Indian foods. Even my big protein eaters love a vegetarian dish with a piece of naan. I'm going to try this soon. I'm sure it will be a hit.

Kitchen Riffs said...

Hi Karen, England has wonderful Indian food! Some of the best I've ever had. Of course I've never been to India. :-) Thanks for the comment.

Evelyne CulturEatz said...

Great observation on potatoes and cauliflower in Indian cooking. This looks like a wonderful dish for veggies.

Kitchen Riffs said...

Hi Evelyne, isn't that such a super combo? Add some spices, and you have a meal! :-) Thanks for the comment.

Amira said...

This dish is Fall perfect, looks so appealing. I've little to no experience with Indian dishes but from what I see all over the internet I can tell it is heavenly good. Pinned.

Kitchen Riffs said...

Hi Amira, I think you'd like this. Way different flavor profile from what you're used to, but just wonderful stuff. :-) Thanks for the comment.

Jeff the Chef said...

I was digging this recipe, since I'm a fan of these types of dishes - especially served with naan - but when you suggested it for breakfast, a major light turned on for me. That sounds fantastic.

Kitchen Riffs said...

Hi Jeff, this really is good for breakfast! You'll enjoy it. :-) Thanks for the comment.

Liz Berg said...

Lots of times a curry's appearance does not reflect its deliciousness---but this is one gorgeous dish!!!

Kitchen Riffs said...

Hi Liz, we do like pretty -- and tasty! -- food. :-) Thanks for the comment.

Debra Eliotseats said...

Yep, stomach is growling.

Kitchen Riffs said...

Hi Debra, sorry about that. :-) Thanks for the comment.

Anonymous said...

Grate ginger (garlic, too) on a microplane for fast ginger (or garlic) paste if that's all you need in paste form. Kitchenaid stick blender chopping cup is good for blending ingredients if they don't need to be too fine.

Kitchen Riffs said...

Hi Anonymous, I've used both of those methods. And they do work, and work well. But a mini food processor takes under 30 seconds. Grating on a microplane -- and I use mine a lot! -- takes more time. Plus that way I avoid those skinned knuckles that are too easy to get when using the microplane (hate that!). Thanks for the comment.

mjskit said...

That's a really, really pretty dish John! I have all of the spices for Indian cooking, but I never cook anything. This looks like a great dish to start with. I saw some beautiful cauliflower the other day. This could make a very healthy and tasty meal. Thanks!

Kitchen Riffs said...

Hi MJ, you really need to cook some Indian dishes. Really tasty, and Hatch green chilies are a WONDERFUL ingredient in Indian. I'll bet you could do some terrific New Mexico/Indian fusion dishes. :-) Thanks for the comment.

Summer said...

The curry looks so pretty and I love a good cauliflower recipe like this one ♥

summerdaisycottage.blogspot.com

Kitchen Riffs said...

Hi Summer, cauliflower is a great veggie, don't you think? Such good flavor! And it's superb in this dish! Thanks for the comment.

Rosemary Wolbert said...

Your puns are endearing . . . and the dish is terrific. I scanned the list of ingredients and I happen to have everything,even the garam masala. And I LOVE curry. On the list!

Kitchen Riffs said...

Hi Rosemary, we love a good curry! And this is one. :-) And puns are so addictive, aren't they? At least that's our excuse! Thanks for the comment.

Ashley @ Wishes and Dishes said...

I definitely wouldn't mind eating veggies with this dish in front of me! Looks great!

Yi Reservation said...

This is vegetable curry heaven! So much flavor for all the spices used. My wife who doesn't eat meat will be so delighted when I make this soon. Thanks for sharing!

Rahul @samosastreet.com said...

Aloo Gobi is a staple at my home, its my all time favorites. I loved your version. The spices in this are fantastic.

Kitchen Riffs said...

Hi Ashley, it's really good stuff! We love this. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Yi, I'll bet your wife will love this -- SO much flavor! Thanks for the comment.

Kitchen Riffs said...

Hi Rahul, this is one of my favorites, too. And although I really like spicy things, I made this less spicy just for a change of pace. :-) Thanks for the comment.

Raymund said...

Now youre making curries, I love it

Kitchen Riffs said...

Hi Raymund, curries are wonderful, aren't they? :-) Thanks for the comment.

Mother Rimmy said...

I love warming curry spices - they're perfect for fall and winter meals. The combination of cauliflower and potatoes is so hearty too!

smitha said...

Looks like more of my curry type and a typical indian favorite. Its tempting while i look at the plate with some tortillas

Kitchen Riffs said...

Hi Kristi, this is a super dish -- SO much flavor! And you're right that this is a nice cool weather dish. Thanks for the comment.

Kitchen Riffs said...

Hi Smitha, this is such a homey dish -- great comfort food. :-) Thanks for the comment.

ChgoJohn said...

Great timing, John! I've been experimenting with Indian cooking and, remarkably, I've got all of the ingredients save the fresh items. This so rarely happens when I venture off of The Boot to cook something. I've even got fresh peas, thanks to a farmers market vendor who wisely plants a 2nd crop every year. I can definitely see myself preparing this soon, when fall's cooler temps really take hold. (Don't tell the "V" people but it'll probably be served alongside a roast of some sort.) Thanks, John, for sharing yet another winner!

Kitchen Riffs said...

Hi John, this would be terrific served with a roast! And your secret is safe with me. :-) Thanks for the comment.

Shibi Thomas said...

Aloo Gobi is my family's favorite dish with Indian flat breads. You did a good job with the recipe and maintained the color and shape of the vegetables.

Kitchen Riffs said...

Hi Shibi, love curried cauliflower! And potatoes. So good. :-) Thanks for the comment.

Hannah said...

India does indeed know how to cook vegetables! I haven't had lunch yet and would so happily dive into this delicious bowl. You've created a beautiful curry!

Kitchen Riffs said...

Hi Hannah, Indian vegetarian recipes are the best! Loads of flavor, and usually pretty healthy. Thanks for the comment.