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 caloriescarbohydrate: 55.8 gcholesterol: : -fat: 15.6 gfiber: 11.3 gprotein: 13 gsaturatedFat: 1.3 gservingSize: -sodium: 934.2 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Indian Cauliflower and Pea Curry
Directions
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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.
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.
Garnish with cilantro and serve with steamed rice.