Cauliflower and Tomato Masala with Peas and Potatoes

Prep:30minCook:30min

Inspired by Smitten Kitchen's similarly-named recipe, but I wanted to incorporate some more starch rather than separately make rice. Serve with roasted tofu.

Updated at: Tue, 14 Apr 2026 02:25:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories303.2 kcal (15%)

Total Fat8.8 g (13%)

Carbs36.7 g (14%)

Sugars8 g (9%)

Protein21.8 g (44%)

Sodium693.8 mg (35%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 headcauliflower

1 Tbspolive oil

2 inchginger root

minced

1 x 14 ozcan petite diced tomatoes

2 lbsyukon potatoes

cut into 1-inch pieces

2 tspcumin

1 tspturmeric

½ tspcayenne pepper

1 ½ tspground coriander

½ tspgaram masala

½ tspsalt

1 cupwater

more if needed

1 ½ cupsfrozen green peas

2 x 14 ozfirm tofu

blocks, cut into 1-inch pieces

1 Tbsptamari

Instructions

Step 1

Chop cauliflower into small pieces and florets and lightly coat with olive oil, then toss in a little salt and curry spices. Roast at 425 until brown but still a bit firm.

Step 2

In a large pot over medium heat, heat the remaining oil. Saute shallot until a bit browned, then add jalapeno and ginger for a few more minutes.

Step 3

Add tomatoes, spices, potatoes, and water to just barely cover potatoes. Stir, bring to a boil, then simmer until potatoes are just tender.

Step 4

While potatoes are simmering, roast tofu (in a little tamari for flavor) in 425 degree oven until crispy, about 25 minutes. Flip once about halfway through.

Step 5

Stir in frozen peas and roasted cauliflower and cook, stirring occasionally, until peas are warmed through.

Step 6

Taste and adjust seasoning, stirring in a little pomegranate molasses or lemon juice if more acidity is desired. Serve with roasted tofu stirred in at the end.