Vegetarian Indian Cauliflower and Pea Curry recipe

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Ingredients

¼ cup canola oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 (16 ounce) can diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
½ teaspoon ground cardamom
1 head cauliflower, cut into 2-inch florets
16 ounces frozen peas, defrosted
2 cups hot cooked rice

Nutrition Info

408.4 calories
carbohydrate: 55.8 g
cholesterol: : -
fat: 15.6 g
fiber: 11.3 g
protein: 13 g
saturatedFat: 1.3 g
servingSize: -
sodium: 934.2 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add cumin seeds and mustard seeds and stir for 15 to 30 seconds. Add onion, garlic, and ginger and cook until soft and lightly colored, about 5 minutes. Add diced tomatoes with juice and cook for about 5 minutes more.

  2. Blend coriander, cumin, cayenne pepper, salt, turmeric, and cardamom into the sauce in the skillet. Add cauliflower and stir until coated with sauce. Cover and cook for 4 minutes. Stir and cover, continue cooking about 4 minutes more. Add green peas and stir. Reduce heat to low and cook until heated through, 3 to 5 minutes more.

  3. Garnish with cilantro and serve with steamed rice.

Recipe Yield

4 servings

Recipe Note

This is a favorite Indian-style vegetarian curry that is easy to make and tastes great, thanks to the plethora of spices and a variety of vegetables.

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