Linda’s Cauliflower and Potato Curry with Peas

Linda’s Cauliflower and Potato Curry with Peas / Durban Curry (p)

Jackie Cameron
I met Linda Govender a few years back when I won my first Top 10 fine dining award and she won Top 10 casual dining. She and her husband, Russell Burger, own Spice and it was always a treat to visit there and experience their clever use of spices - never overpowering but always evident. Spice on the beach at Westbrook was a dream that became reality and Linda is cooking in her signature style - updating classics, re-inventing local flavours and, I believe, going far beyond the curries to mapping a modern spice route of her own. Her cauliflower and potato curry with peas is my kind of dinner. Give me vegetables any day of the week.
— Jackie Cameron

Cauliflower and Potato Curry with Peas


  • 1 fresh cauliflower cut into medium florets
  • 2 large potatoes peeled, cubed
  • 1/3 cup oil (olive or sunflower)
  • ¼ tsp cumin seeds
  • 1 bay leaf
  • 2 heaped tsp finest curry powder (medium)
  • ¼ tsp turmeric
  • ¼ tsp ground cardamom
  • 1 stalk fresh curry leaves
  • 2 medium onions, sliced
  • 1 cup green peas
  • Salt
  • ¼ cup water
  • Few springs fresh dhania


  1. Clean cauliflower, set aside with potato.
  2. Heat oil, toss in cumin, bay leaf, curry powder, turmeric, cardamom and curry leaves. Stir together.
  3. Rapidly add onions, cook until translucent.
  4. Add cauliflower, potato and peas (if you are using fresh peas; if frozen, add later, 5 mins before end of cooking).
  5. Season to taste with salt. Add water, mix gently.
  6. Simmer until cauliflower and potatoes are cooked.
  7. If using frozen peas, add about 5 mins before you judge the potatoes will be done. Scatter with fresh coriander.
  8. Serve with basmati rice or rolled in a roti.