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