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. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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