This simple vegan curry recipe is packed with comforting potatoes, cauliflower, and peas, and the sauce comes together easily in your blender. Serve over brown rice garnished with fresh cilantro.

Photo by Jackie Sobon

By Darshana Thacker Wendel,


  • 4 cups 2-inch cauliflower florets
  • 2 cups 1½-inch potato pieces
  • 1 cup onion wedges
  • ¼ cup tomato paste
  • 1 tablespoon mild curry powder
  • 1½ teaspoon grated fresh ginger
  • 1 teaspoon cumin seeds
  • 1 clove garlic, minced
  • 1½ cups fresh or frozen peas
  • ¼ cup raw cashews, finely ground
  • 2 tablespoons lime juice
  • Cayenne pepper, to taste
  • Sea salt, to taste
  • 4 cups cooked brown rice
  • 1 tablespoon finely snipped fresh cilantro


  • Place cauliflower in a steamer basket in a large saucepan or deep skillet. Add water to just below basket. Bring to boiling. Cover pan and steam 5 minutes or until cauliflower is crisp-tender. Transfer cauliflower to a bowl.
  • Place potato pieces in steamer basket, cover pan, and steam 10 minutes or until potatoes are tender. Add to cauliflower in bowl; drain water from pan.
  • For sauce, in a blender combine onion wedges, tomato paste, curry powder, ginger, cumin seeds, and garlic. Add 1 cup of water. Cover and blend until smooth. Transfer sauce to a skillet, and stir in 1 more cup of water. Bring sauce to boiling; reduce heat to medium-high, and cook 5 to 7 minutes. Reduce heat to medium-low, and cook 10 minutes longer or until sauce darkens in color.
  • Add steamed cauliflower and potatoes, peas, cashews, lime juice, and cayenne pepper to sauce. Cook 5 to 7 minutes or until sauce is absorbed by the vegetables, stirring occasionally and adding additional water if needed to reach desired consistency. Season with salt.
  • Serve vegetable mixture over rice and sprinkle with cilantro.

Comments (21)

(4 from 17 votes)

Recipe Rating

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I couldn't give this one star because it wasn't actively disgusting or inedible. However this recipe is extremely, extremely bland. I have been vegan for 3 years (mostly WFPB) so I am not new to cooking. Using raw onions in the sauce is really bizarre. Even with all the ginger, curry powder, garlic, I'm completely stunned at how flavourless this has turned out. First FOK recipe & immensely disappointed.

Debra roscoe

Mild, creamy and flavoursome. I enjoy this on its own. I didnt feel the need for rice.

Suzanne Gibson

Had a mild flavor and was really tasty. I will make it again.


Easy enough to make, but a bit insipid. I had neither cashews nor peas, so I bolstered it with a bit more curry, a tsp. of cumin, plus half a can of coconut milk. After simmering for a while, it was much better, and I imagine it will be even more tasty tomorrow as the flavours meld.


Great tasting and easy and fun to make. Will make again.


we tried it yesterday but the taste of the sauce is really bad, it lacks fullness and is sharp. what did we do wrong?


I hate to leave a negative review as I am a die hard lover of FOK recipes but I feel I must deter people from giving this one a go. I can't fathom quite how it is supposed to turn out in something edible, mine lacked any depth of flavour, I had to do a lot of work to pull it off. I was determined to as I made double the recipe,amount as I love to batch cook, so there is no way I would waste that amount of food. So unfortunately it won't be one I will be making again, but I do suggest other cauliflower, potato,pea curry as they really are deliscious, this one was just unique.

Rachel Wiggins

I didn't think this was very good. I appreciate that these are traditional Indian ingredients (rice, potato, cauliflower) but the method was very un-traditional. I tried to use the best of both methods, and sautee the onion and blend the other sauce components. It worked fine, but I ended up with a lot of dishes. Also, and my main complaint: the sauce and whole dish was very bland. I added extra garam masala during the cooking. I also added 2 Tablespoons of red curry paste to the pot, and doused my serving with sriracha. I also added 1/2 can of lite coconut milk. These only helped a little. Why can't we steam the cauliflower during the last 5 minutes of cooking for the potatoes? That would simplify things. I'm wondering whether "blooming" the spices in the pan would help their intensity and flavor? Disappointed. Will not be making this again. I like Nisha Vora's recipes better (just don't use the oil).


I would quite agree I ended up adding veggie stock, blended cashews and a little coconut milk to save. I haven't tried Nisha Bora but will have a look into


Awesome recipe, tweaked it a little bit here and there with some Kitchen King Masala. Also added one medjool date to cut the acidity.


I followed the recipe mostly, but did not blend the onions and spices with the cashews. I just sauteed all that together. Also cut down on the cumin and added some garam masala, a favorite spice of mine. Love it!


I used this recipe as a guide, but sauteed the onions and spices (added some extras like garam masala and ground coriander) in olive oil, and switched up the potatoes for sweet potatoes. Delicious! Oh ~ I also left the cashews whole, which retained the delicious flavor but added a nice texture.


Dry. End result lacks sauce and the potato and rice combo was too heavy and sticky in the mouth. I grew up with curry. Cauliflower is nice in curry.

Mirna Morales

It was an easy recipe to follow and to make and the results... Delicious!!! Great dinner and amazing results! Thank you!!!!!

Ann Howard

Potatoes, Rice and Cauliflower. That truly makes no sense.


Actually it is a very common Indian dish, featured in most Indian cookbooks and eaten regularly in most Indian households. One star for naivety seems a little harsh!

Catherine Worley

I agree with the previous reply. I have Indian relatives through marriage, and these are truly Indian and absolutely delicious together. I have made this and am looking forward to making it again.


The reviewer doesn’t mean it isn’t a ‘thing’ (it definitely is- it’s my Indian husband’s favorite, aloo gobi, and I won’t lie: I do like it myself) - what this reviewer means, as I think every single time I eat this dish, is: what the heck is the purpose of pairing carb with the super carby potato and then with a kinda carby cruciferous? I guess the peas and if you use soy milk add some protein ‍♀️ either way- I hear ya! ;-)


I love this dish.It's one of our favourite meals. Easy to make. Instead of cashew nuts I use sunflower seeds. Chef Darshana has the best recipes.


My daughter sent me this recipe to try. I used black rice instead of brown, cumin powder and yams instead of potatoes. Absolutely delicious.

Jen Koziol

The raw onion-despite cooking the sauce-leaves a bitter taste simmering 75 additional minutes couldn’t repair. Finally gave up and ordered takeout at 715.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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