Best 6 Curried Cauliflower Potatoes And Peas Recipes

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Curried cauliflower potatoes and peas is a flavorful and versatile dish that is perfect for a quick and easy weeknight meal. This dish is made with pantry staples and requires minimal effort to prepare. Whether you're a vegetarian looking for a protein-packed meal or a meat-eater looking for a flavorful side dish, curried cauliflower potatoes and peas are sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER



Roasted Curried Chickpeas and Cauliflower image

When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 8

2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small head cauliflower, broken into florets (about 3 cups)
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
3 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro or parsley

Steps:

  • Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

INDIAN POTATOES, PEAS AND CAULIFLOWER



Indian Potatoes, Peas and Cauliflower image

Provided by Prem K. Singh

Categories     Potato     Side     Sauté     Vegetarian     Quick & Easy     Cauliflower     Fall     Healthy     Vegan     Potluck     Bon Appétit     Massachusetts

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

CURRIED CAULIFLOWER, POTATOES AND PEAS



Curried Cauliflower, Potatoes and Peas image

Provided by Marian Burros

Categories     weekday, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
1 teaspoon olive oil
1 large clove garlic
Fresh or frozen ginger to yield 1 tablespoon, coarsely grated
1 pound whole cauliflower or 8 ounces ready-cut cauliflowerettes (3 to 3 1/2 cups)
12 ounces potatoes
1/2 teaspoon ground coriander
1/2 teaspoon fennel seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon hot red pepper
1 1/2 cups water
1/2 cup no-salt-added canned tomato puree
1 cup peas
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Chop whole onion.
  • Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
  • Saute onion until it begins to brown and soften.
  • Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
  • Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
  • Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
  • Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
  • A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 14 grams, TransFat 0 grams

CAULIFLOWER AND GREEN PEA CURRY



Cauliflower and Green Pea Curry image

This is a variation of Aloo Gobi; a Punjabi classic made with potatoes (aloo) and cauliflower (gobi), however I have omitted the potatoes to lighten up on the carbs. I love Indian food because it's inexpensive and relatively simple to prepare, but more importantly, it never fails to light up my eyes, nose and tastebuds with its piquant flavors and vivid colors. This dish is filling, without being a total carb bomb (sans potatoes) and the leftovers are good for a couple of lunches during the week.The combination of cauliflower and green peas may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavors of ginger, garlic and onions. The turmeric does it's part by imparting a golden hue to the cauliflower contrasting to the green peas, making this dish look exciting. Indian food is all about the use and combination of spices for amazing flavors. Even though there are a lot of spices in the ingredient list, you will find that they are staples.

Provided by Vegetarian Hostess

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup coconut oil
2 teaspoons mustard seeds
1/2 teaspoon ground turmeric
1 large onion, finely chopped
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1 head cauliflower, cut into bite sized florets
1/4 cup water
2 cups green peas
1 teaspoon sea salt
fresh ground black pepper, to taste
1/2 teaspoon red pepper flakes
1/2 cup fresh parsley, for garnish

Steps:

  • In a large skillet, melt the coconut oil over medium heat. Add the mustard seeds and turmeric and saute until they begin to pop, about 30 seconds. Add the onion and saute until translucent, about 7 minutes. Then add the garlic and ginger, and saute until fragrant.
  • Add the cauliflower and saute until lightly browned, about 5 minutes. Add the water, peas, salt, pepper and red pepper. Cover, reduce the heat to medium low and cook, stirring occasionally, until the cauliflower is fork tender, but not mushy. Serve in a bowl or platter, garnished with parsley.

ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY



Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry image

Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.

Provided by Whats Cooking

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

1 large cauliflower, cut into small florets
2 large onions, chopped into 1/2-inch chunks
3 medium baking potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks
1 cup frozen green pea
1 cup vegetable stock or 1 cup chicken stock
4 tablespoons ghee or 4 tablespoons clarified butter
2 tablespoons fresh ginger, grated (including juice)
2 tablespoons fresh ginger, peeled and finely minced
5 garlic cloves, minced
1 medium hot green chili pepper, minced
2 teaspoons turmeric
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon white pepper (optional)
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cumin seed
1/2 lemon, juice of
1/3 cup fresh cilantro, chopped

Steps:

  • Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
  • Add all remaining spices, including salt. Stir well.
  • Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
  • Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
  • Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
  • Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
  • Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES



Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes image

These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.

Provided by Thedoctor Inthetardis Withrose

Categories     Thai Recipes

Time 6h10m

Yield 8

Number Of Ingredients 10

3 pounds lamb shanks, on the bone
1 (32 fluid ounce) container Thai culinary stock
1 (14 ounce) can unsweetened coconut milk
12 ounces fire-roasted tomatoes
1 tablespoon red curry powder
1 pinch red pepper flakes, or to taste
salt to taste
1 head cauliflower, chopped
3 medium red potatoes, quartered
1 cup frozen peas

Steps:

  • Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
  • Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g

Tips:

  • Choose the right cauliflower: Look for a cauliflower head that is compact and has tightly packed florets. Avoid heads with brown or yellow spots, as these may indicate bruising or spoilage.
  • Cut the cauliflower into small florets: This will help them cook evenly and absorb the flavors of the curry.
  • Use a good quality curry paste: This is the key to a flavorful curry. Look for a paste that is made with fresh, aromatic spices.
  • Don't be afraid to adjust the heat level: If you like your curry mild, use less curry paste. If you like it hot, use more.
  • Add vegetables to your curry: This is a great way to add extra flavor and nutrients to the dish. Some good options include potatoes, peas, carrots, and bell peppers.
  • Serve your curry with rice or naan: This is the traditional way to serve curry, and it's a delicious way to soak up all the flavorful sauce.

Conclusion:

Curried cauliflower, potatoes, and peas is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to get your daily dose of vegetables. With its creamy, flavorful sauce and tender vegetables, this curry is sure to be a hit with everyone at the table.

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