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Cauliflower Curry with Potatoes and Peas

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1/2 cup cooking oil vegetable, canola, etc.
  • 1 large onion diced small
  • 1 spicy green chili diced small – can add more for added heat
  • 2-3 large tomatoes vine-ripened
  • 1 to 1.5 Tbsp ginger paste/grated
  • 2 Tbsp cumin powder
  • 2 TBSP Indian curry powder
  • ¼ cup tomato ketchup
  • 1 to 1.5 Tbsp cumin seed
  • ¼ tsp turmeric powder
  • ¼ tsp chili powder add more if desired
  • 1 tsp salt
  • ¼ cup freshly chopped parsley/coriander
  • 1 medium sized head of cauliflower cut into small florets
  • 3 medium potatoes cut into small chunks
  • ¾ cup of fresh or frozen peas
  • 1/2 to 1 cup water

Instructions
 

  • In medium/large pot, add oil.
  • Once oil is hot, add cumin seeds and allow to sizzle for 1-2 minutes to flavor the oil
  • Add diced vegetables (onion, tomatoes, jalapeno), ginger paste, and ketchup. Allow to cook down for about 5 minutes.
  • Add spices (cumin powder, turmeric, chili, salt, cinnamon powder, curry powder) and mix into the veggie sauce mixture till fully incorporated and then let cook for another 5 minutes till a dark burgundy/red color.
  • Add potatoes and ½ cup of water. Mix everything together till all is coated in the sauce.
  • Cover pot and cook on medium heat for 10 minutes.
  • After 10 minutes, add the peas and cauliflower and cover pot. Allow the curry to cook for another 15-20 minutes on medium heat or until all veggies are tender.
  • Once cooked, turn off heat and add chopped coriander/parsley on top as garnish before serving. (You may mix into the curry if esired for added texture)
  • Serve with rice and/or Indian breads.
Keyword Cauliflower, Peas, Potato