Cauliflower and 
Pea Curry Recipe


Cauliflower and 
Pea Curry Recipe
Looking for the perfect Cauliflower and 
Pea Curry Recipe? You've just found it. This vegetable curry is the perfect meat-free mid-week meal for the cool-weather months.

See related: 13 Healthy Dinner Recipes For The Week

Serves 6

50g butter or ghee

1 large onion, peeled, diced

1 tbsp fresh ginger, grated

4 cloves garlic, crushed

3 green chillies, chopped

1 tsp chilli powder

2 tbsp garam masala

1 tsp fenugreek seeds, ground  (optional)

1 tsp turmeric

3 large potatoes, peeled, diced

1 lemon, juice only

¼ cup tomato paste

1 cauliflower, divided into florets

1 cup peas

Cucumber raita

1 telegraph cucumber, peeled, 

seeded, finely chopped

1 cup plain unsweetened yoghurt

1 tsp ground cumin

1 tsp mustard powder

½ tsp grated fresh ginger


1 bunch coriander leaves, to garnish

tomato kasundi, to serve

chapatis, to serve

white rice, steamed, to serve 


Melt butter in a large, deep sauté pan, add the onion, ginger, garlic and chillies and fry until the onions are golden brown, about 5 minutes. Add the spices, potatoes and season to taste. Cook for 5 minutes more.

Stir in the lemon juice, tomato paste, cauliflower and peas. Add 4 cups of warm water and cook for 30 minutes until potatoes are tender, stirring occasionally. Season to taste.

To make the raita, place the cucumber and yoghurt in a bowl and mix well. Add cumin, mustard and ginger and stir well. Season to taste. Chill in fridge until ready to serve.

Put aside 2 cups of curry for tomorrow’s lunch. Divide remaining curry across six bowls, garnish with coriander leaves. Serve with raita, tomato kasundi, chapatis and rice.


Have some of this delicious curry left-over? It can be used to make our easy Vegetarian Samosas



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