Name: Potato Cauliflower and Pea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil or coconut oil; 1 tsp cumin seeds; 1 medium onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 medium tomatoes, chopped (or 1 can diced tomatoes); 2 tsp ground coriander; 1 tsp turmeric; 1 tsp garam masala; 1/2 tsp chili powder (optional); 3 medium potatoes, diced; 1 medium cauliflower, cut into florets; 1 cup coconut milk or water; 1 cup green peas (fresh or frozen); Salt, to taste; 2 tbsp fresh cilantro, chopped (for garnish)

Why You’ll Love This Recipe

This curry is packed with flavor, easy to prepare, and uses simple, accessible ingredients. It’s naturally vegan and gluten-free, making it suitable for a variety of dietary needs. The combination of textures — soft potatoes, tender cauliflower, and vibrant peas — paired with aromatic spices creates a satisfying and nourishing meal. Serve it with rice or naan for a complete dish that’s as cozy as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes
cauliflower
green peas (fresh or frozen)
onion
garlic
ginger
tomatoes (fresh or canned)
coconut milk or water
oil (vegetable or coconut)
cumin seeds
turmeric
ground coriander
garam masala
chili powder (optional)
salt
fresh cilantro (for garnish)

Directions

Heat oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add chopped onion and sauté until soft and golden.
Stir in minced garlic and ginger and cook for 1 minute.
Add chopped tomatoes and cook until they break down and become saucy.
Stir in turmeric, coriander, garam masala, chili powder (if using), and salt. Cook for 2 minutes to toast the spices.
Add diced potatoes and cauliflower florets. Mix well to coat them with the spices.
Pour in coconut milk or water to partially cover the vegetables. Bring to a boil.
Reduce heat, cover, and simmer for 20–25 minutes until the vegetables are tender.
Stir in the green peas and cook for an additional 5 minutes.
Adjust seasoning to taste and garnish with chopped fresh cilantro before serving.

Servings and timing

This recipe yields approximately 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Add protein: Include chickpeas or tofu for a protein-rich version.
Make it creamier: Use full-fat coconut milk for a richer sauce.
Add greens: Stir in spinach or kale near the end of cooking.
Use curry paste: Replace dry spices with a tablespoon of curry paste for a different flavor profile.
Spice level: Adjust the heat by increasing or omitting chili powder.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, adding a splash of water or coconut milk if needed to loosen the sauce.
To freeze, let the curry cool completely and transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this curry in advance?

Yes, the flavors improve as it sits. It’s even better the next day.

Can I use frozen cauliflower?

Yes, frozen cauliflower works well and saves time. Add it directly to the pan without thawing.

Is this curry spicy?

It’s mildly spiced, but you can adjust the chili powder to make it milder or hotter.

What’s the best potato to use?

Waxy potatoes like Yukon Gold hold their shape, while russets will break down for a thicker sauce. Either works depending on your texture preference.

Can I skip the coconut milk?

Yes, you can use water or vegetable broth for a lighter version, though it will be less creamy.

Can I add other vegetables?

Absolutely. Carrots, green beans, or bell peppers make great additions.

How do I thicken the curry?

Simmer uncovered to reduce the liquid or mash a few pieces of potato into the sauce.

What can I serve this with?

It pairs well with rice, naan, roti, or even quinoa.

Is this curry gluten-free?

Yes, all the ingredients are naturally gluten-free.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days or freeze for longer storage.

Conclusion

Potato Cauliflower and Pea Curry is a vibrant, flavorful dish that brings together wholesome ingredients and bold spices in one satisfying meal. Easy to prepare and incredibly versatile, it’s a go-to recipe for anyone looking to enjoy a comforting vegan curry at home. Serve it fresh or save it for later — either way, it’s sure to become a staple in your kitchen.