Cauliflower Potato Curry with Green and Chick Peas

This curry is definitely comfort food at its finest! I wanted a really spicy dish and added some red hot curry powder before serving, but it could be omitted for a milder version. Cubed tomatoes didn’t just add a nice contrasting color for the photo shoot, but also contributed fresh bursts in the midst of the rich coconut milk sauce.

I think that chopped cilantro leaves would be a nice compliment to this curry as well, we just didn’t have any on hand at the time of making.

Here’s what I used (serves 4):

  • 1 medium head cauliflower, cut into smaller florets
  • 2 onions, finely cubed
  • 6 small potatoes, cubed
  • 3 dl cooked chick peas
  • 1 dl green peas
  • 4 dl coconut milk (one can)
  • 1 tomato, finely cubed
  • 1-2 tablespoons lemon juice
  • 1 and 1/2 teaspoons salt (or to taste)
  • 1 teaspoon (muscovado) sugar
  • a 3 cm long piece of a ginger root
  • 6 cloves garlic
  • 3 tablespoons peanut oil

The Spices:

  • 2 teaspoons mustard seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon cumin seeds
  • a pinch of asafoetida powder
  • 2 teaspoons dried red chili, crushed
  • 1 and 1/2 teaspoons turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon Garam Masala powder
  • (1/2-1 teaspoon hot chili powder)

First I chopped up all the veggies and pulsed the garlic and the ginger in our mini food processor into a coarse paste. My ingredients made about 3 tablespoons of ginger-garlic paste.

Then I fried the cumin, mustard, and fennel seeds in the peanut oil on high heat until they started to pop, and added a pinch of asafoetida, lowering the heat to medium. Right after asafoetida I stirred in the ginger-garlic paste, the crushed chili, the coriander, and the turmeric powder, and fried for a few seconds more. Now, I added the onions to the pan, and fried them until they were a little soft, for a few minutes.

I poured the potatoes and the cauliflower florets in the frying pan, and stirred to coat with the spice mixture. Then I added the green peas and the chick peas in the pan, stirred again, poured in the coconut milk, and added the salt and the sugar. Now I let the curry simmer for about 15-20 minutes until the potatoes had softened.

Before serving, I stirred in the lemon juice, chili powder, and Garam Masala, and then served the curry over basmati rice, sprinkled with the cubed tomato.


  1. Posted July 28, 2008 at 21:18 | Permalink

    You’ve done me in. I’m so hungry and this looks SO good.

    I’m buying the ingredients I don’t have and I’m making this dish this very week.

    I love your dishes, by the way.

    Thanks for sharing!

  2. Posted July 28, 2008 at 23:34 | Permalink

    That looks great! I’ve been making & eating Indian food all week.

  3. Anni
    Posted July 30, 2008 at 11:57 | Permalink

    Thanks Eric and Destiny – I’m having the leftovers for lunch today. Actually I think I’ll take my lunch break right now!

  4. Posted July 30, 2008 at 16:10 | Permalink

    Any kind of cauliflower and curry combo and I am so there.

  5. Posted July 31, 2008 at 01:18 | Permalink

    I love curries! I could eat them every single day!

  6. Posted July 31, 2008 at 20:05 | Permalink

    Congrats, you received an award!!!

  7. Posted August 18, 2008 at 05:00 | Permalink

    Hey, we tried this and it was delicious! We ended up with probably more like 6 servings though – a ton of food. Here’s what it looked like:

  8. Anni
    Posted August 18, 2008 at 09:19 | Permalink

    Hi Máirin – glad you liked it, looks delicious!

    I find it always so difficult to decide how many people something would serve, sorry about that! Heikki’s one serving can sometimes be my two servings, but with soup it’s the other way around…

Post a Comment

Your email is never shared. Required fields are marked *