13 May Indian-style Potato, Cauliflower & Pea Curry
A grounding, mildly sweet vegetable curry with Ayurvedic variations for the doṣas
This is one of those meals that feels stabilizing. It goes nicely with basmati rice and dal. The potatoes and creaminess make it nourishing and satisfying, while the spices help keep it from becoming overly heavy. The recipe can be altered a little–depending on season and which dosha is elevated– to be tridoṣic (good for all types), especially when served warm and eaten fresh:
Vāta, Autumn or Seasonal Joints (when it is turning warmer from cold or colder from warm)
This dish is generally good for vāta. The warm, soft vegetables, cooked onions, gentle spices, and creamy texture are grounding and moistening. Even though white potatoes are dry and astringent on their own, cooking them with onions, spices, and cream helps balance those qualities.
Pitta or Summer Season
If pitta is high, reduce or omit the tomatoes and salt, since tomatoes can be heating and acidic, and salt increases pitta. Fresh cilantro added at the end works nicely here to help reduce pitta.
Kapha or Spring Season
For elevated kapha, omit the maple syrup and the heavy cream or cashew cream altogether. Using less oil and salt can also help lighten the meal.
Serves 4–6
Ingredients
Vegetables
5–6 medium potatoes, (peeled if the skin is thick) and cut into 1-inch cubes
½ head cauliflower, broken into small florets
1–2 cups peas (fresh or frozen)
2–3 tablespoons ghee or oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion or 2 medium ones, grated (this is important–it really is a trick to make the gravy)
1 tablespoon freshly grated ginger
1–3 cups diced fress or jarred tomatoes (reduce or omit for high pitta)
2 teaspoons coriander powder
½ teaspoon turmeric
Freshly ground black pepper, to taste
6–7 green cardamom pods, lightly crushed
1–2 tablespoons maple syrup, to taste
Reserved potato cooking water
½–1 cup heavy cream or cashew cream*
Salt, to taste
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* Simple Cashew Cream
If using cashew cream, blend together until smooth:
1 cup raw cashews
1 cup water
A high-powered blender works best. No soaking is necessary if the blender is strong enough, though soaking the cashews for a few hours creates an even smoother cream.
Instructions
1. Boil the potatoes until tender but still holding their shape. Drain, reserving 2–3 cups of the potato cooking water.
2. Steam the cauliflower florets until just tender. Set aside with the potatoes.
3. Start the spice base: Heat the ghee or oil in a large pan or pot over medium-high heat.
Add the cumin seeds and mustard seeds. Let them pop and become fragrant.
Add the fenugreek seeds and stir for about 15 seconds only. Fenugreek becomes bitter if overcooked.
4. Build the sauce: Add the onion and ginger. Cook over fairly high heat, stirring often, until softened and beginning to stick slightly to the bottom of the pan.
Add the tomatoes, coriander powder, turmeric, black pepper, cardamom pods, and maple syrup.
Cook, stirring frequently, until the tomatoes break down and the mixture thickens and begins to catch slightly on the bottom again.
5. Bring it together: Add the cooked potatoes, cauliflower, and peas.
Pour in enough reserved potato water to create a light gravy coating the vegetables comfortably, usually about 1–2 cups.
Simmer until the peas are cooked and the flavors come together, about 5–10 minutes.
6. Finish with cream
Stir in the heavy cream or cashew cream.
Add salt to taste and simmer another minute or two.
7. Serve hot
Fresh cilantro on top works especially well for pitta and warmer weather.