Cauliflower Potato Pea Curry #glutenfree #caseinfree

Cauliflower Potato Pea Curry

We tried this cauliflower potato pea curry last week for the first time and it was really good and super easy to make – so I’m sharing it for Meatless Monday because it’s vegan and naturally gluten-free!

Serving Size: 3

Cauliflower Potato Pea Curry #glutenfree #caseinfree
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  • 2 tbsp olive oil
  • 1 tbsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp dried red-pepper flakes
  • 1 head cauliflower, cut into large florets
  • 4 organic gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 cup Roma tomatoes, fire-roasted
  • 1-2 tbsp tomato paste
  • 1/4 cup chopped cilantro
  • 1/2 cup water
  • 1 tsp salt
  • 1 cup frozen peas
  • 1/2 cup Basmati rice


  1. Wash, rinse and dry the cauliflower, cilantro and tomatoes before prepping.
  2. To make the fire-roasted tomatoes set broiler to high. Cut tomatoes in half and deseed. Arrange them on a baking sheet cut side down. Put under the broiler for about 5-10 minutes so that they start roasting and blister. Let cool, peel off the skins and discard. Chop the tomato flesh.
  3. Heat the olive oil over medium heat in a 3.5-quart Dutch oven. Add the spices and stir for a minute. Add the potatoes and cauliflower. Stir to coat in the spices and cook uncovered for about 5 minutes, stirring often. Add the tomatoes, tomato paste, 2 tablespoons of the cilantro, water and salt. Bring to a simmer and cover, stirring occasionally, for 15-20 minutes so that the potatoes and cauliflower are fork tender. Add the rest of the cilantro and peas cook covered for 2 minutes.
  4. Meanwhile, cook the Basmati rice according to the directions on the packaging. In this case, I just boiled 3 cups of salted water and added the rice. Boil for 10 minutes, drain and add a touch of salt. Divide into two large bowls and top with the cauliflower potato pea curry. Yum!

I found the original recipe on Food & Wine.

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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  1. January 11, 2015
    […] – Cauliflower Potato Pea Curry with Basmati […]