Tangy Peas and Cauliflower
Transform your weeknight dinners with the vibrant flavors of Tangy Peas and Cauliflower—an irresistible vegetarian dish bursting with aromatic spices and a zesty twist of lemon. This quick and easy recipe marries tender cauliflower florets, sweet green peas, and a medley of Indian-inspired spices like cumin, turmeric, and garam masala, all simmered to perfection in a rich tomato-onion base. Whether served as a hearty side or paired with rice, naan, or flatbread for a satisfying main course, this dish offers a delightful balance of warmth and tanginess. Garnished with fresh cilantro, it’s not only visually stunning but also packed with nutrients, making it a wholesome and flavorful addition to any meal. Perfect for those seeking a plant-forward recipe with bold, comforting flavors!
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Recipe Information
Ingredients
- 500 grams cauliflower florets
- 200 grams frozen or fresh green peas
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 large tomato, finely chopped
- 2 tablespoons vegetable oil
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons red chili powder (optional)
- 0.5 teaspoons garam masala
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.25 cups water
Instructions
Wash and prepare the cauliflower by cutting it into bite-sized florets.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the chopped onion to the pan and sauté until it becomes soft and golden, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the chopped tomato to the pan and cook, stirring occasionally, until the tomato softens and breaks down into a paste, about 3-4 minutes.
Sprinkle in the turmeric, cumin, coriander, and red chili powder (if using), and stir well to coat the onions and tomato mixture with the spices.
Add the cauliflower florets and green peas to the pan, and stir to combine with the spices.
Pour in the water and mix. Cover the pan with a lid and allow the vegetables to cook on medium-low heat for 10-12 minutes, stirring occasionally, until the cauliflower is tender but still holds its shape.
Once the vegetables are cooked, sprinkle the garam masala and salt over the dish and mix well.
Turn off the heat and stir in the lemon juice for a tangy kick.
Garnish with freshly chopped cilantro before serving.
Serve warm as a side dish or with rice, naan, or flatbread for a complete meal.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 31.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2770 mg | 59% | |
*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.
