Masala Cauliflower Potato Wraps

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!

Print Recipe

Masala Cauliflower Potato Wraps

Author: Stella Cuisine + Inspiration: Indian

Difficulty: Easy Prep Time 5 min Cook Time 40 min Total Time 45 mins

Servings: 4

Ingredients

Servings

• 1 tablespoon Vegetable Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 Large Onion (roughly chopped)
• 1 Garlic Clove (finely chopped)
• 1 piece of Ginger (1cm long, peeled and finely chopped)
• ¹⁄₂ Fresh Chilli (finely chopped)
• 3 Tomatoes (roughly chopped)
• 1 teaspoon Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Turmeric
• ¹⁄₂ teaspoon Chilli Powder
• 1 can of Peas (approx 175g drained weight)
• 1 Cauliflower (cut in florets)
• 1 Large Potato (or Sweet Potato, diced)
• 70 milliliters Water
• a handful of Fresh Parsley (or Coriander)
• Paratha or Chapati (4-8)

Instructions

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.