close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve vegetable mixture over rice and sprinkle with cilantro.

Comments (18)

(3.5 from 14 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Julia11 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Megan11 months ago
Reply
Do you want to report this comment as inappropriate?

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

ANNA DEVILLERS1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Victoria1 year ago
Reply
Do you want to report this comment as inappropriate?

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 Wiggins1 year ago
Reply
Do you want to report this comment as inappropriate?

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).

Victoria1 year ago
Do you want to report this comment as inappropriate?

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

AnantPrakash1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Susan1 year ago
Reply
Do you want to report this comment as inappropriate?

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!

Ellen1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

Jackie2 years ago
Reply
Do you want to report this comment as inappropriate?

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 Morales2 years ago
Reply
Do you want to report this comment as inappropriate?

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

Ann Howard2 years ago
Reply
Do you want to report this comment as inappropriate?

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

MMOm096 months ago
Do you want to report this comment as inappropriate?

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! 😉

Catherine Worley2 years ago
Do you want to report this comment as inappropriate?

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.

Reena2 years ago
Do you want to report this comment as inappropriate?

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!

Bodhitara2 years ago
Reply
Do you want to report this comment as inappropriate?

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.

RosAndreassen2 years ago
Reply
Do you want to report this comment as inappropriate?

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 Koziol2 years ago
Reply
Do you want to report this comment as inappropriate?

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.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
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 DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap