Quick Cauliflower and Pea Curry

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Quick Cauliflower and Pea Curry

I went to Trader Joe’s the other day and picked up a bottle of Thai yellow curry sauce and fresh green peas. I had a head of cauliflower in my fridge, so I came up with this curry dish. It’s super quick and is perfect for a weekday supper. Besides black pepper, I also added about 1/2 teaspoon of Penzey’s Maharajah Style Curry Powder, which is amazingly flavorful.  This curry powder is not cheap, but I highly recommend it if you love curry.

1 head medium cauliflower, cut into florets
1 carrot, peeled, cut in half lengthwise and sliced
1/2 cup fresh or frozen green peas
1 bottle (11 oz/312 g) Thai yellow curry sauce, such as those from Trader Joe’s or Thai Kitchen*
Black pepper
Cilantro for garnishing
Cooked quinoa or brown rice (optional)


  1. Place cauliflower and carrots in a pan and pour the curry sauce. Do not add any water.
  2. Place a lid and cook until the vegetables are almost done.
  3. Add green peas and cook 3 more minutes.
  4. Season with pepper.
  5. Serve with cilantro and quinoa or brown rice (optional).

Servings: 2-3

*Please note that the Thai yellow curry sauce does not contain gluten or dairy but does contain fish.