vegetarian ndian cauliflower and pea curry

vegetarian ndian cauliflower and pea curry
  • 1/4 cup canola oil
  • 1/2 teaspoon cumin seeds
  • 1/2 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
  • 1/2 teaspoon ground cardamom (optional)
  • 1 head cauliflower, cut into 2-inch florets
  • 16 ounces frozen peas, defrosted
  • 2 cups hot cooked rice


  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.
  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.
  3. Garnish with cilantro and serve with steamed rice.

09/23/2019
vegetarian ndian cauliflower and pea curry, recipe PT15M PT1H 5 455 calories

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