Cauliflower, Pea & Potato Curry

This is an exciting one-pan, meat free Indian curry dish made with cauliflower, peas and potato.

4 -6 as a side dish
Prep Time:
Cook Time:

How to Cook

  1. Heat a dash of oil in a medium sized saucepan. Add onion and cook over a medium to low heat until softened. Add the garlic, ginger, red chilli and Gregg’s Curry Powder. Stir and cook a further minute.
  2. Pour over Wattie’s Indian Style Tomatoes and add the potatoes. Bring sauce to the boil. Reduce heat to a simmer and cook uncovered for 20 minutes. If the sauce reduces too much during this time cover saucepan with a lid. Add Wattie’s frozen Cauliflower and Wattie’s Baby Peas. Continue cooking for a further 5-10 minutes until vegetables are tender and sauce is thick. Serve as a side dish with a dollop of natural unsweetened yoghurt, garnished with freshly chopped coriander.

* Waxy potatoes hold their shape when cooked this way. Examples are Nadine, Draga and Perlas. 
** To make this a main meal add a can of drained Wattie’s Chickpeas in Springwater with the potatoes. It will be necessary to add an extra can of Wattie’s Indian Style Tomatoes.


  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1 tsp minced ginger
  • ½ red chilli, deseeded and finely chopped (optional)
  • 2 tsp Gregg's Ground Curry Powder
  • 400 g can Wattie's Indian Style Tomatoes
  • 400 g potatoes, waxy*, cut into 1cm cubes
  • 3 cups (300g) Wattie’s frozen Cauliflower
  • ½ cup Wattie's frozen Baby Peas
  • Unsweetened natural yoghurt
  • Freshly chopped coriander to garnish

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