Cauliflower and Pea Curry

Curry, probably the best meal prep dish and the most comforting thing to arrive home to after a long cold walk home from work! I make at least 1 curry a week. It’s a great way to use up left over veggies, feed a few mouths and they get better with age (3 days max).


Serves Serves 6 big portions

Cooks in 30 Minutes


  • 1 tbsp. cooking oil (I use avocado oil, peanut or sesame)
  • 2 cloves of garlic crushed
  • 1 small onion diced finely into tiny pieces
  • 3 inch ginger grated and peeled
  • 2 tbsp. curry paste (red or green works, I prefer red)
  • 1 tsp turmeric powder
  •  1 tsp cumin powder
  • 2 heads of cauliflower trimmed and cut into florets
  • 220g frozen peas
  • 1 tin chopped tomatoes
  • 150ml water
  • 1 tin coconut milk
  • 2 tbsp. wholegrain mustard (optional) – love adding whole grain mustard like Dalkey mustard to my veggie curries it adds a bit of sharpness and tonnes of flavour- try 1 tbsp. to start if you’re not used to it. P.S. go for a good quality wholegrain.
  • You can also add 3 tbsp. nut butter like peanut or cashew to make the curry sauce creamy- it makes the dish extra filling too!


  1. In a saucepan over medium heat add the oil and onion. Cook for 3-4 minutes until its slightly turning translucent.
  2. Toss in the garlic, ginger curry paste and spices, stir and cook for 2 minutes before adding in the cauli florets. Stir well to cover in the spices and paste and cook for 2 more minutes.
  3. Pour in the tin of tomatoes and water.
  4. Bring to boil, then reduce heat and let simmer for 15 minutes or until the cauliflower is tender (pierce with a fork to check).
  5. Stir in the peas and mustard if using, remove from the heat and once it stops bubbling pour in the coconut milk and stir. The curry will begin to turn a lighter shade.
  6. Serve with rice or my cheat naan!
  7. I use the Be Free pittas, stuff them with some desiccated coconut, raisin and a drizzle of maple and pop in the oven for 10 minutes!