Cauliflower and Potato Curry with Peas

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 Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 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.

with love, Ali

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Recipe Rating


  • 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!
    • Yes, just simply go to!
    • Thank you for your feedback!! We appreciate it!
  • 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).