Cauliflower and Peas Curry
"This is from the book "curries without worries" and it's certainly tasty! You may want to decrease the amount of cayenne pepper if you aren't a true chili head."
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 3⁄4 cup oil or 3/4 cup ghee
- 1⁄2 teaspoon whole cumin seed
- 2 medium onions, sliced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, chopped
- 3 medium tomatoes, chopped
- 2 teaspoons ground coriander
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 2 black cardamom pods, crushed well
- salt
- 1 medium cauliflower
- 2 1⁄2 cups frozen peas
- 1 cup coriander
directions
- Cut cauliflower into 3" florets, wash and drain thoroughly.
- Heat oil or ghee on high.
- Add whole cumin, stir until it sizzles for a few seconds.
- Add onions, garlic and giner.
- stir fry until golden brown.
- Add tomatoes and continue frying for 5 minutes or until you have a reddish paste.
- Add the ground coriander, turmeric, cumin, pepper, cardamom and salt.
- Continue stir frying until all spices are well blended in the paste.
- Add cauliflower and fry well.
- This should take about 8 minutes on high heat.
- Stir off and on to prevent mixture from ticking to bottom of pan.
- Add peas, stir, lower heat to medium, cover and cook until cauliflower is tender.
- Before serving, sprinkle with fresh coriander on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A great recipe . I reduced the cayenne to half.<br/>It was delicious -
I forgot to point out that I did not use 3/4 cup oil or ghee(way too much!!), I used just 1 tbsp. and it works perfectly fine for me.
RECIPE SUBMITTED BY
Love to cook.
