← All recipes
Indian · Main
Curried Cauliflower and Potatoes with Black-Eyed Peas
Cauliflower and potatoes simmer in a lightly spiced curry broth until tender, with black-eyed peas stirred in for body. It is satisfying on its own or spooned over rice or couscous.
- YieldServes 4
- Hands-on25 min
- Total35 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 115 gred onion, cut into 1.5 cm pieces
- 2 clovesgarlic, finely chopped
- 1 tbspmild curry powder, or to taste
- 480 mllow-sodium vegetable broth, or water
- 900 gcauliflower, 1 large head, cut into bite-size florets
- 340 gboiling potatoes, preferably red-skinned, cut into 1.5 cm cubes
- ½ tspsalt, or to taste
- to tasteblack pepper, freshly ground
- 1 canblack-eyed peas, 400 g (15 oz) can, rinsed and drained
- 2½ tsplemon juice
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.