Cauliflower and Potato Curry with Peas

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Cauliflower and Potato Curry with Peas

A simple curry made with basic pantry spices, potatoes, cauliflower, peas, and coconut milk. You can serve this easy, one pot curry with naan bread, rice, or quinoa.

Cauliflower and Potato Curry with Peas

We have a curry once a week in our family. Curries are so flavorful (if you like curry, that is – ha!), veggie packed, easy to throw together, one pot, and usually can be made with whatever you’ve got in your pantry. We always have multiple cans of coconut milk at a time, because if I don’t know what to have for dinner, I make a curry!

Cauliflower and Potato Curry with Peas

For that reason, I always plan for at least one curry per week and thus, I have a lot of curry recipes and today, I’m sharing with you one of my favorites! Potatoes really soak up the curry spices and makes this curry one you don’t need to serve with any grains – it’s filling already.

The peas give this curry some plant based protein and add the perfect little earthy crunch to every bite. If you can’t find peas, try subbing in with green beans. You can also omit the cauliflower and use shrimp or chicken, if you want to make this recipe, but like your meat!

Cauliflower and Potato Curry with Peas

And a note about the spice here – you can always add more chili powder to give this more spice. Whether you like a spicy curry or not, I know you’re going to love this one!



Cauliflower and Potato Curry with Peas

Prep Time15 mins
Cook Time20 mins
Total Time35 mins


  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves minced
  • 1 " knob ginger peeled and minced
  • 1 small red onion minced
  • 1 large head cauliflower cut into florets
  • 1 cup frozen peas or less, if you're not into peas
  • 1 14.5oz can diced tomatoes
  • 2 white potatoes I used Yukon gold
  • 3/4 tablespoon chili powder
  • 1 tablespoon curry powder
  • 1/2 tablespoon cumin salt and pepper
  • 2 14oz cans lite coconut milk
  • to serve: brown rice or naan bread


  • Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add garlic, ginger, and onions. Cook for 3 minutes or until onions are translucent. Add the cauliflower, peas, tomatoes, potatoes, chili powder, curry powder, cumin, salt and pepper. Stir well to combine and then add in the coconut milk. Stir well and bring mixture to a boil. Once boiling, reduce heat to medium-low and let simmer for 20-30 minutes until cauliflower and potatoes are fork tender.

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Stephanie says:
I think you have a typo -- the "knob of garlic" is probably a knob of ginger, I'm guessing? Also, I really miss the ability to see your recipes/blog posts in order of date. Unless I'm missing it, in the newer format, if you miss some blog posts, you'll never know it, because you can't go back day by day until you find where you left off reading. I really miss that a lot!
Ali Maffucci says:
Yes, just simply go to!
Meaghan says:
Thank you for your feedback!! We appreciate it!
Lauren says:
As the previous poster mentioned, the recipes on the blog have gotten sloppy lately. This is basically the same curry posted in early March, just subbing potatoes for chickpeas and peas for spinach. Also, the number of servings and the nutritional information isn’t listed. If it’s too much for you to publish quality new content during the quarantine, consider re-shooting and posting some of your older recipes. That’s what a lot of other bloggers are doing. I’d much rather be reminded of an old recipe that was actually tested and had a quality post attached with decent photographs than something that was thrown together and isn’t that healthy. The lite coconut milk alone in this recipe is ~640 calories, or 160 calories per serving (assuming those serves 4).

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

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this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

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Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

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