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Potato, pea and cauliflower curry

Cauliflower is a source of folate which supports healthy psychological function and reduces tiredness and fatigue. Studies have shown symptoms of low mood may be more common in those with low levels of folate.

This recipe is featured with kind permission from Waitrose - for more recipes visit

Serves 6


2 tbsp Essential Vegetable Oil
1 large onion, chopped
3 cloves garlic, finely grated
3 cm piece ginger, finely grated
½ x 180g jar of Waitrose Madras Paste
500g loose British baby potatoes, cut into bitesized pieces
680g jar Essential Tomato Passata
400g can Essential Coconut Milk
½ Essential Cauliflower, cut into bitesized pieces, including inner leaves and stalk
300g frozen Essential Peas or Petits Pois
Coriander, to serve (optional)
Essential Basmati Rice, to serve


  1. Heat the oil in a large saucepan over a medium heat. Add the onion and season. When it starts to sizzle, reduce the heat a little and fry for about 10 minutes, until soft.
  2. Add the garlic and ginger and fry for a couple of minutes more, stirring, then add the Madras paste and stir well. Cook for 1-2 minutes more until fragrant.
  3. Add the potatoes and stir, then cook for a couple of minutes. Next add the passata and coconut milk. Stir well and increase the heat to bring it up to a simmer. Cover and cook for 15 minutes, stirring regularly so nothing sticks to the base.
  4. Add the cauliflower and cook for a further 15 minutes, without the lid, stirring regularly. Stir in the frozen peas and cook for 5 minutes, then season. Serve with a sprinkling of coriander, if using, and rice. This will taste even better the next day.


Typical values per serving when made using specific products in recipe

  • Energy - 2,411kJ/ 575kcals
  • Fat - 21g
  • Saturated Fat - 13g
  • Carbohydrates - 76g
  • Sugars - 15g
  • Fibre - 11g
  • Protein - 15g
  • Salt - 0.7g

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