Vegan Cauliflower Curry Recipe

My favorite exotic dish is vegan cauliflower curry with peas. 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.

Vegan Cauliflower Curry Recipe With Peas

Curry with Cauliflower and Peas

Tully 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.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Recipe

Servings 4

Calories 130 kcal

Ingredients

  

1x2x3x

• 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

Tried this recipe?Let us know how it was!