Cauliflower, Pea & Potato Curry

Cauliflower, Pea & Potato Curry
Serves 4 -6 as a side dish Prep Time 15 minutes Cook Time 25-30 minutes


  • 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
  • 400g can Wattie's Indian Style Tomatoes
  • 400g 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


  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.

Switch it up

  • 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.