Curry with Cauliflower and Peas

One such exotic dish is Cauliflower peas masala. This cauliflower peas curry is a healthy yet tasty curry made from steamed cauliflower and peas. These two veggies are slow cooked in the creamy and aromatic tomato-onion sauce. The addition of garam masala infuses a mild spiciness to the dish perfectly.

The final addition of fresh coriander leaves and dried fenugreek leaves adds a lovely flavor to the gravy. Finely chopped coriander leaves on top brings a beautiful contrast of colors in the dish making my plate tempting to spoon them quick. I serve this with pulka, chapati, roti and as a sandwich.

Curry with Cauliflower and Peas Recipe

Curry with Cauliflower and Peas Recipe

Curry with Cauliflower and Peas

Curry with Cauliflower and PeasTully Zander
Cauliflower peas masala dish is a healthy yet tasty curry made from steamed cauliflower and peas. These two veggies are slow cooked in the creamy and aromatic tomato-onion sauce. The addition of garam masala infuses a mild spiciness to the dish perfectly. The final addition of fresh coriander leaves and dried fenugreek leaves adds a lovely flavor to the gravy.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Recipe
Servings 4
Calories 130 kcal

Ingredients
  

  • 2 cups Cauliflower Florets
  • 1 cup frozen peas (thawed)
  • 1 onion – finely chopped
  • 1 tomato – pureed
  • 2 tsp chilli powder
  • 1 tsp turmeric powder
  • 4 tsp coriander powder
  • 2 tsp garam masala
  • 2 tsp dried fenugreek / kasoori methi
  • 1/2 cup coriander leaves – chopped
  • 1/2 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 500 ml water
  • 1 tbsp olive/ canola oil
  • Salt to taste

Instructions
 

  • Wash and clean the cauliflower florets. Bring the water to a boil. Add little salt and throw in the cauliflowers and cook for 6-7 minutes. Once done, remove and let it cool.
  • Heat the oil in a cooking vessel. Once they get heated up, add the onions and little salt and cook till they brown lightly.
  • Add the ginger garlic paste and cook for further 2-3 minutes. Then add the turmeric powder, chilli powder and coriander powder and cook till the raw smell disappears.
  • Mix in the tomato puree and add little water, about 25ml and cook covered for 10 minutes.
  • Once the onions soften, mix in the cauliflower florets and peas. Sprinkle the garam masala on top and adjust salt to taste.
  • Pour the lemon juice and finally garnish with finely chopped coriander leaves and hand-crushed dried fenugreek leaves (kasoori methi).

Nutrition

Serving: 0gCalories: 130kcalCarbohydrates: 15gProtein: 6gFat: 5gSodium: 35mgPotassium: 680mgFiber: 5gSugar: 5gCalcium: 0mgIron: 0mg
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My life literally revolves around optimum health and sustainable living by being a devotional vegan. My mission is to create a community of like minded vegans to go forth in creating a better and brighter world for humans, animals and the planet. Just like Gandhi once said: “The greatness of a nation and it’s moral progress can be judged by the way its animals are treated.” – Gandhi

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