Recipe courtesy of Meena Deshpande

Cauliflower Green Pea Coconut Curry

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1 medium head cauliflower, cut into small pieces

2 cups green peas, frozen

1 tablespoon Vindaloo paste (available in Indian grocery store)

1 teaspoon sugar or brown sugar

1/2 teaspoon salt

1 teaspoon sugar (may substitute brown sugar)

1/3 cup oil

1/2 teaspoon black mustard seeds

1/4 teaspoon chili powder

1/4 teaspoon turmeric powder

1/4 cup tomato soup, canned

1/2 cup canned coconut milk, canned

1/4 cup canned tomato soup

1 green chilei

1 tablespoon fresh coriander leaves, chopped 


  1. In a large bowl, combine the cauliflower and green peas. To this add the Vindaloo paste, salt, and sugar and salt. Stir this together and set it aside.
  2. In a pot, heat the oil over medium heat. When the oil is hot, add in the black mustard seeds. When the mustard seeds begin to pop, cover the pot and turn the heat off until the popping stops.
  3. Turn the heat to medium again, and add the turmeric and chili powder and turmeric to the pot. Add the cauliflower and peasmixture in, and stir. Turn the heat down to low and cook until the cauliflower is halfway -cooked, about 5 minutes.
  4. In a blender, combine the tomato soup, coconut milk, tomato soup, green chilei, and 2 tablespoons of water. Blend this until smooth and add it to the cauliflower. Cover the pot and cook the cauliflower over low heat until fully cooked, about 10 minutes. Remove the pot from the heat and garnish with fresh the coriander.

Cook’s Note

Coriander leaves are also known as cilantro leaves. Vindaloo paste can be found at specialty Indian grocery stores.