Cauliflower & Potato Peanut Curry With Mustard Flowers

Some of the best ideas are born from necessity: Some dishes I create have taken 0.2 seconds to conjure up, purely because I have some sad little veggies that are crying to be glammed up into something special.

So today some spuds and a slightly bendy Cauli, transformed, Cinderella style into this amazing Vegan Curry. Potato & Cauliflower Peanut Curry with Mustard Flowers... wow! I can’t tell you how moreish this is, crammed full of spinach, asparagus and mustard flowers it’s a true hug in a bowl.


1 Cauliflower, slightly bendy, crying out to be eaten, florets

3 Potatoes, or however many are in danger of sprouting

23tbsp Rapeseed Oil

1 Large Onion, chopped

4 Cloves Garlic, finely chopped

1 Thumb Ginger, minced

1 Red Chilli, finely chopped

1 tsp Ground Cumin

½ tsp ground Turmeric

1 tsp Ground Coriander

½ tsp Ground Cardamom

2 tsp Garam Masala

500ml Vegan Vegetable Stock

1 Bunch Asparagus, woody stems removed

Bug Handful Sugar Snap Peas

2 Big Handfuls Spinach

3 Heaped Tbsp Crunchy Peanut Butter

Salt, pepper & Lemon Juice to season

Wild Mustard Flowers, optional


1. Preheat oven 180C. Wash and peel the potatoes and cut into chunks the same size as your cauliflower florets.

2. Toss with the 2tbsp of oil and pop into the oven for 10 minutes, add the cauliflower and roast 20 minutes more until charred and almost tender.

3. Heat the remaining oil in a pan and sauté the onion for 2minutes, then add the ginger, garlic and chilli and cook 1 minute more.

4. Add the spices and fry for 1 minute or until aromatic. Tumble in all of the vegetables, including those you’ve roasted and top up with the stock. Simmer for 5-10 minutes or until everything is just tender but still a little al dente.

5. Stir though the peanut butter and taste. Adjust the seasoning with salt, pepper and some lemon juice. adding the lemon juice first will reduce the amount of salt you need.

6. Serve in bowls, garnished with mustard flowers and steamed rice or flatbreads.