Vegetarian Indian Cauliflower and Pea Curry

This is a favorite Indian-style vegetarian curry that is easy to make and tastes great, thanks to the plethora of spices and a variety of vegetables.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 408 Calories

Ingredients

• 1 teaspoon salt, or to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (16 ounce) can diced tomatoes
• 1 teaspoon ground turmeric
• ¼ cup canola oil
• ½ teaspoon cumin seeds
• 1 teaspoon cayenne pepper, or to taste
• 2 tablespoons grated fresh ginger root
• 2 teaspoons ground coriander
• 2 cups hot cooked rice
• ½ teaspoon mustard seeds
• ½ teaspoon ground cardamom (Optional)
• 1 head cauliflower, cut into 2-inch florets
• 16 ounces frozen peas, defrosted

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Garnish with cilantro and serve with steamed rice.