• 300g Cauliflower, cut into florets
  • 300g Potatoes, cut into small cubes
  • 2 cm Ginger, cut into thin strips
  • 1 Garlic clove, chop into small pieces
  • 2 tbsp Vegetable oil, for cooking
  • ½ cup of Green peas, frozen
  • 1 can Yeo’s Indian Curry Extra Hot
  • Salt and Pepper to taste

Indian Potato and Cauliflower Curry

Serves : 4

Preparation Time : 10mins

Cooking Time : 20mins


  1. In a pot with boiling water, blanch the cauliflower.
  2. Heat a non-stick pan with cooking oil. Saute onion and ginger till fragrant, set aside.
  3. Continue to cook the potatoes, adding more oil if needed.
  4. When the potato is cooked, add the sautéed onions, ginger, peas and cauliflower. Mix well with a can of Yeo’s Indian Curry Extra Hot.
  5. Bring to boil, season with salt and pepper. Serve hot with naan or rice.