Curried Cauliflower & Potatoes

Curried Cauliflower & Potatoes

with Green Peas

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.1 / 4out of 385 ratings
Read more

This one-pot Indian-inspired dish doesn't rely on curry powder alone for punch. We've amped up the flavor profile with extra coriander, cumin, and Thai chili for bite. The best part? You'll have just one pan to clean by the end of the recipe. Oh, and another bonus - leftovers taste even better the next day.

Tags:Extra spicyGluten freeVegan

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Cauliflower

12 ounce

Yukon Gold Potatoes

4 ounce

Peas

1 bunch

Cilantro

1 can

Crushed Tomatoes

1 tablespoon

Yellow Onion

1 unit

Curry Powder

1 teaspoon

Chili Pepper

1 teaspoon

Coriander

Cumin

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1694.52 kJ
Calories405 kcal
Fat15 g
Carbohydrate60 g
Dietary Fiber15 g
Protein13 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Tall-Sided Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Chop the cilantro
Chop the cilantro
1

Cut the cauliflower into bite-sized florets. Cut the potatoes into 1/2-inch pieces. Peel, halve, and thinly slice the onion. Coarsely chop the cilantro. Thinly slice the Thai chili.

Heat olive oil and onions in pan
Heat olive oil and onions in pan
2

Heat 1 tablespoon olive oil in large, tall-sided pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the coriander, cumin, curry powder, and as much Thai chili as you dare. Cook, stirring, for 30 seconds, until fragrant.

3

Add the cauliflower and potatoes and cook, stirring, for another 5 minutes until veggies begin to soften. Season with salt and pepper.

Season the pan with salt and pepper
Season the pan with salt and pepper
4

Add 1 cup of water and 1 cup crushed tomatoes to the pan. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, covered for about 15 minutes, until potatoes and cauliflower are tender. HINT: If you need more liquid to cover the cauliflower, add additional crushed tomatoes or water.

Add peas
Add peas
5

Add the peas and half the cilantro to the pan and cook for 2 minutes to heat through. Taste and season with salt and pepper.

6

Garnish with remaining cilantro and enjoy! Did You Know? India has one of the most creative vegetarian cuisines out there! A large percentage of its population sticks to a vegetarian or vegan diet.