In the Kitchen with Kanta: Curried potatoes with cauliflower and peas


In-The-Kitchen-With-Kanta-Logo (1)

Cooking time: about 30 mins

Serves: 4


  • 59mls cooking oil
  • 1 tablespoon ground coriander
  • 1 ½ tsps ground cumin
  • ½ tsp turmeric
  • ¼ tsp dried red-pepper flakes
  • 1 medium head of cauliflower (450g), cut into large florets
  • 680g boiling potatoes, peeled and cut into pieces
  • 128g tinned tomatoes
  • 64g chopped coriander
  • 1/2 cup water
  • 1 tsp salt
  • 128g frozen peas


In a large deep frying pan, heat the oil over medium heat; add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Add the tomatoes, ¼ of the coriander, water, and salt. Simmer, then reduce the heat to low, and cover with a lid. Cook until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining coriander and cook, covered, until the peas are tender, about 2 minutes longer.


Serve hot; on its own, or with a side of extra veggies and beef or chicken. Enjoy!

Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host


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