Potato and vegetable curry
Potatoes, cauliflower and peas in a mild coconut curry — one pot, lots of sauce, rice alongside.
- Time
- 40 min
- Effort:
- easy
- Origin
- Everyday cooking
- Season
- autumn, winter
- vegan
- vegetarian
- budget
- batch-cook
- freezes well
- one pot
- everyday
Ingredients for 4 portions
600 gpotatoes
½cauliflower
150 gpeas (frozen)
1onions
2 clove(s)garlic
20 gginger
400 mlcoconut milk
1 tin(s)chopped tomatoes (tin)
2 tbspcurry powder
1 tspground cumin
300 grice
2 tbsprapeseed oil
1lemons
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 764 kcal |
|---|---|
| Protein | 17.6 g |
| Fat | 28.5 g |
| Carbohydrates | 101.1 g |
| of which sugar | 12.8 g |
| Fibre | 15.9 g |
| Salt | 0.2 g |
Not counted because listed without a quantity: salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Put the rice on. Dice the potatoes, split the cauliflower into florets, chop the onion, garlic and ginger.
- 2
Sweat the onion, garlic and ginger in oil, toast the curry powder and cumin for 1 minute.
- 3
Add the potatoes, tomatoes and coconut milk, simmer for 15 minutes, add the cauliflower for another 10.
- 4
Peas for the last 3 minutes, season with lemon and salt, serve with rice.