Cauliflower and Peas Curry
Dive into the vibrant flavors of this comforting Cauliflower and Peas Curry, a wholesome, plant-based recipe perfect for weeknight dinners or special occasions. Packed with tender cauliflower florets and sweet green peas, this curry is simmered in a fragrant tomato-based sauce infused with classic Indian spices like cumin, turmeric, and garam masala. Fresh garlic, ginger, and sautéed onions lend a depth of flavor, while a sprinkle of cilantro adds a refreshing finish. Ready in just 45 minutes, this recipe is a breeze to prepare and pairs beautifully with fluffy basmati rice, warm naan, or your favorite roti. It’s a healthy, gluten-free, and vegan dish that’s as nourishing as it is delicious, making it a must-try addition to your curry rotation!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Green peas (fresh or frozen)
- 3 medium Tomatoes
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder (optional)
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Cilantro leaves (for garnish)
Instructions
Wash and cut the cauliflower into small florets.
Finely chop the onion, tomatoes, garlic, and ginger.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds to the hot oil and let them crackle for about 30 seconds.
Add the chopped onion and sauté until it turns golden brown, about 5 minutes.
Stir in the garlic and ginger and cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and form a thick paste, about 5-7 minutes.
Mix in the turmeric powder, coriander powder, red chili powder (if using), and salt. Stir well.
Add the cauliflower florets to the pan and mix to coat them with the spice mixture.
Pour in the water and cover the pan with a lid. Cook for 10-12 minutes, stirring occasionally, until the cauliflower is tender.
Once the cauliflower is cooked, add the green peas and garam masala. Stir and cook for an additional 5 minutes.
Taste and adjust seasoning as needed.
Garnish with chopped cilantro leaves before serving.
Serve the curry hot with rice, roti, or naan.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 34.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3093 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
