Masala Cauliflower Potato Wraps

pinit View Gallery 2 photos

During the week I always try to cook quick and simple meals. I often make use of both vegetables and pulses (fresh, frozen or canned) and enhance their flavour with a mix of spices and herbs.

It’s been a while since our last curry night. So I decided to prepare a cauliflower masala with peas and sweet potatoes. The recipe would normally require regular potatoes, so feel free to use that if you do not have sweet potatoes in your pantry. I used canned peas, but you can also use frozen peas: in this case, you will have to stir in the frozen peas at the same time when you add the cauliflower and potato.

This is a very simple curry, yet incredibly delicious. You can serve this dish as main, with some rice on the side, or eat it in a wrap with chapati or paratha. The latter is probably not the most conventional way to eat it, but it’s the one I prefer!

Masala Cauliflower Potato Wraps

Difficulty: Easy Prep Time 5 mins Cook Time 40 mins Total Time 45 mins
Servings: 4



  1. Heat the oil in a large pan over low-medium heat. Add the mustard and cumin seeds and cook for 1-2 minutes until they begin to sizzle. Stir in the onion, roughly chopped, and cook for 10-12 minutes or until golden, stirring occasionally.
  2. Mix in the garlic, ginger, and chilli and cook for 2 minutes, then stir in the tomatoes, salt and spices. Turn the heat to high and cook for 2 minutes.
  3. Stir in the cauliflower, potato and the water. Cover the pan with a lid, reduce the heat to low, and cook for 20 minutes. Add the canned peas (drained) and cook for a further 5 minutes or until the cauliflower and potato are tender.
  4. Take the pan off the heat, sprinkle over the coriander and serve hot together with warm chapati or paratha.
Recipe Card powered by WP Delicious

Leave a Comment

Your email address will not be published. Required fields are marked *