Curried Cauliflower, Potatoes and Peas
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 4ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
- 1teaspoon olive oil
- 1large clove garlic
- Fresh or frozen ginger to yield 1 tablespoon, coarsely grated
- 1pound whole cauliflower or 8 ounces ready-cut cauliflowerettes (3 to 3½ cups)
- 12ounces potatoes
- ½teaspoon ground coriander
- ½teaspoon fennel seed
- 1teaspoon ground cumin
- ½teaspoon turmeric
- ¼teaspoon hot red pepper
- 1½cups water
- ½cup no-salt-added canned tomato puree
- 1cup peas
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
321 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 13 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Chop whole onion.
- Step 2
Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
- Step 3
Saute onion until it begins to brown and soften.
- Step 4
Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
- Step 5
Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
- Step 6
Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
- Step 7
Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
- Step 8
A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.
Private Notes
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Cooking Notes
Genny
Made 27 Nov 2015 with tandoori salmon, lentil dal, and cucumber raita. Made without potatoes, used onions as indicated, half cup grape tomatoes halves, 2 tsps tomato paste, and added very little fluid. Rather, I used about 1/4 cup chicken stock and steamed the cauliflower for about 10 minutes after coating them with the heated spices and sauce. Frozen peas added for last 3-4 minutes. Excellent!
Julian Halliday
Yes -- clearly a great deal less water required. I amped up the masala, added a couple of chopped green finger chilies, and added a squirt of lemon and a handful of chopped fresh coriander at the end. The ingredients are there, but I feel the technique is lacking, though this may be due to care taken not to alienate people who say (inscrutably) "I don't like curry." In an ideal world I'd have sautéed the potato and cauliflower, separately, in ghee to brown before adding them.
Janet
Made this today. Not really experienced with Indian food but know what I like and don’t. After reading some of the comments I decided to fry the potatoes and cauliflower first. Took it out of the pan and then proceeded with the recipe.added the spices after the garlic and ginger and let it bloom.Then added the tomato purée and water. Tasted it. Needed more spice. Commenters added garam masala but I didn’t have any so I added vindaloo and berbere.Threw in some aging cherry tomatoes. Wonderful!
mdworsky
Definitely add garam masala, more cayenne and cinnamon. The technique is lacking. I did chunks of an onion and a half, sautéed that then added three tomatoes. You barely need any liquid if you use tomatoes instead of paste. The potatoes are better as bites rather than julienned. Salt and pepper added during the cooking and adjusted at the end. Cooked for about thirty minutes.
Verena
This is very very bland and a waste of your time and veggies. Don't make it
Verena
Do yourself a favor and don't make this!!! It's a very bad tasteless recipe. Don't waste your veggies on this
Anne KW
I used Penzey's hot curry powder and Now curry powder instead of individual spices. Used chickpea water instead of oil for onions and garlic, and instead of water to cook the potatoes and cauliflower. We like a 'saucy' curry. This was so tasty and easy.
Julia
Seemed strange to julienne the potatoes. I cut them into bite size cubes. I also added a tablespoon of curry powder and added tomato paste. Still seems bland. Maybe if I let it sit awhile. Seems like purchasing a good red curry paste would be the best option for flavor.
mdworsky
Definitely add garam masala, more cayenne and cinnamon. The technique is lacking. I did chunks of an onion and a half, sautéed that then added three tomatoes. You barely need any liquid if you use tomatoes instead of paste. The potatoes are better as bites rather than julienned. Salt and pepper added during the cooking and adjusted at the end. Cooked for about thirty minutes.
KB
I just tried this basic recipe with some changes based on my taste and missing fennel and cumin. I made it with 1.5 Tbs of Thai curry chile and half a Tbs of hot dried red chile. I added a small can of chickpeas. It is delicious. I suggest using this as a base recipe and change it to suit your taste. I do wish I had the cumin; I just ran out.
Janet
Made this today. Not really experienced with Indian food but know what I like and don’t. After reading some of the comments I decided to fry the potatoes and cauliflower first. Took it out of the pan and then proceeded with the recipe.added the spices after the garlic and ginger and let it bloom.Then added the tomato purée and water. Tasted it. Needed more spice. Commenters added garam masala but I didn’t have any so I added vindaloo and berbere.Threw in some aging cherry tomatoes. Wonderful!
judy
[retty flat. I also added garam masala, more tomatoes, and at least a cup of yogurt. Still didn't have to flavor I was looking for...maybe toomuch cumin?
Anthony
We really enjoyed this. The spices could be ramped up a bit. Also I don't know where the 5 minute cooking time came from, as it took more like 15-20 minutes.
PML
This curry needs more spice and a souring agent to make a flavorful sauce. I added a teaspoon of garam masala and a pinch of cayenne pepper to the spice mixture. After sauteeing the spices (step 6 of recipe), I added 2 tablespoons of plain yogurt and a tablespoon of tomato paste and stir fried for one minute. Next, add the water, tomato puree and vegetables (step 7) and follow the rest of the recipe to end.
Laura
Really not good. The flavor was super flat and boring. Clearly missing several somethings.
Genny
Made 27 Nov 2015 with tandoori salmon, lentil dal, and cucumber raita. Made without potatoes, used onions as indicated, half cup grape tomatoes halves, 2 tsps tomato paste, and added very little fluid. Rather, I used about 1/4 cup chicken stock and steamed the cauliflower for about 10 minutes after coating them with the heated spices and sauce. Frozen peas added for last 3-4 minutes. Excellent!
Julian Halliday
Yes -- clearly a great deal less water required. I amped up the masala, added a couple of chopped green finger chilies, and added a squirt of lemon and a handful of chopped fresh coriander at the end. The ingredients are there, but I feel the technique is lacking, though this may be due to care taken not to alienate people who say (inscrutably) "I don't like curry." In an ideal world I'd have sautéed the potato and cauliflower, separately, in ghee to brown before adding them.
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