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Chase away winter – Cauliflower and Potato Curry with Wholefood Salad

Cauliflower and Potato Wholefoods Curry

OK, its not officially winter yet, but it certainly feels like it. This recipe for Cauliflower and Potato Curry with wholefood salad should help keep it at bay. This dish is easy to prepare and is 100% wholefoods based.

Cooking time is about 45 minutes.


1 medium sized cauliflower
4-5 medium sized potatoes
2 medium sized onions
2 garlic cloves
1 cup of peas (around 250g)
1 teaspoon of turmeric
1 teaspoon of your favourite curry powder
1/2 teaspoon of ground cumin
1/2 teaspoon of cumin seeds
1 chilli, de-seeded
1 teaspoon of ginger, chopped
Vegetable oil
1 cup of cous cous (around 250g)
1 small beetroot
1 carrot
1 Mooli
Salt and pepper as per your taste
A handful of Fresh Mint
1 teaspoon of mustard seeds


For the cauliflower and potato curry …

1. Start by chopping the cauliflower into small bite sized pieces. Add to boiling water and cook until the cauliflower is tender. Add salt to your taste.

2. Next, peel and chop the potatoes into small bite sized pieces. Add these to boiling, salted water and allow them to cook.

When both the cauliflower and potatoes are cooked, remove them from the heat, drain the water and allow to cool.

3. Next peel and slice the onions. The onions will form the base for the curry. To a large sauce pan, add the vegetable oil (around 2-3 tablespoons) and place on a medium heat. When the oil is hot, add the onions. These should be fried until they are browned. Add salt and pepper as per your taste.

4. Add the curry powder, garlic, turmeric, cumin and mustard seeds to the onions. Mix through the spices thoroughly allowing the spices to cook with the onions. You should start to hear the mustard seeds ‘pop’.

5. Next add the chilli, cumin seeds, ginger and garlic. Mix these through thoroughly and allow to cook for a few more minutes. Try not to burn the ginger or garlic. As a rule, I tend to use 1 garlic clove for each onion in the base of the curry.

6. Next add the cauliflower, mix this thoroughly. Allow the cauliflower to ‘sweat’ to remove any excess moisture.

7. Next add the potatoes and peas and mix again. Allow this to cook for a further 5-10 minutes on a low heat.

For the cous cous …

1. Soak the cous cous with some chopped mint in boiling water for about 15 minutes.

For the salad …

1. Peel the carrot, beetroot and Mooli.
For the Mooli, you don’t need to use a whole one. Just chop of a piece about the size of your fist. Mooli is a great salad vegetable, it has a fresh peppery taste which will lift any dish that you are preparing. In terms of health properties, its great for clearing the airways i.e. it is mucus clearing which makes it ideal during the winter.

2. Next grate the Carrot, Beetroot and Mooli.

That’s it. Very simple. Now serve the Curry, Cous Cous and Salad together. I used some mint to garnish the dish. Enjoy :-)