CAULIFLOWER CURRY WITH CHICKPEAS AND PEAS
Cauliflower curry is an easy to make and delicious Indian curry recipe. It's made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a healthy and tasty meal!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
- Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
- Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.
Nutrition Facts : ServingSize 2 cups, Calories 377 kcal, Sugar 8 g, Sodium 1002 mg, Fat 27 g, SaturatedFat 21 g, Carbohydrate 32 g, Fiber 11 g, Protein 10 g, UnsaturatedFat 3 g
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.
Provided by Mary Austin
Categories Curries
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 264, Fat 21.2, SaturatedFat 2.8, Sodium 78, Carbohydrate 16.5, Fiber 5.2, Sugar 6.7, Protein 4.8
CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY
While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Provided by Jennifer Steinhauer
Categories dinner, weeknight, curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
- In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams
CAULIFLOWER AND GREEN PEA CURRY
This is a variation of Aloo Gobi; a Punjabi classic made with potatoes (aloo) and cauliflower (gobi), however I have omitted the potatoes to lighten up on the carbs. I love Indian food because it's inexpensive and relatively simple to prepare, but more importantly, it never fails to light up my eyes, nose and tastebuds with its piquant flavors and vivid colors. This dish is filling, without being a total carb bomb (sans potatoes) and the leftovers are good for a couple of lunches during the week.The combination of cauliflower and green peas may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavors of ginger, garlic and onions. The turmeric does it's part by imparting a golden hue to the cauliflower contrasting to the green peas, making this dish look exciting. Indian food is all about the use and combination of spices for amazing flavors. Even though there are a lot of spices in the ingredient list, you will find that they are staples.
Provided by Vegetarian Hostess
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, melt the coconut oil over medium heat. Add the mustard seeds and turmeric and saute until they begin to pop, about 30 seconds. Add the onion and saute until translucent, about 7 minutes. Then add the garlic and ginger, and saute until fragrant.
- Add the cauliflower and saute until lightly browned, about 5 minutes. Add the water, peas, salt, pepper and red pepper. Cover, reduce the heat to medium low and cook, stirring occasionally, until the cauliflower is fork tender, but not mushy. Serve in a bowl or platter, garnished with parsley.
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
More about "cauliflower and peas curry recipes"
CAULIFLOWER AND PEAS CURRY - VIDHYA’S VEGETARIAN KITCHEN
From vidhyashomecooking.com
5/5 (2)Total Time 1 hr 10 minsCategory EntreeCalories 98 per serving
- In a blender or mixer jar, add the tomatoes, cardamom, cloves, cinnamon, red chili powder, cumin powder, green chili, and the soaked and drained melon seeds.
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE - QUICK FROM …
From foodandwine.com
5/5
- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
CAULIFLOWER AND PEA CURRY • TAMARIND & THYME
From tamarindnthyme.com
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE | MYRECIPES
From myrecipes.com
CAULIFLOWER AND PEA CURRY | TESCO REAL FOOD
From realfood.tesco.com
5/5 (67)Total Time 30 minsCategory DinnerCalories 263 per serving
CHICKPEA AND CAULIFLOWER CURRY RECIPE - BBC FOOD
From bbc.co.uk
CAULIFLOWER AND PEA CURRY RECIPE | MINDFOOD
From mindfood.com
KERALA VEGETABLE COCONUT CURRY RECIPE WITH POTATOES, CHICKPEAS …
From foodandwine.com
CAULIFLOWER, SWEET POTATO AND PEAS SOUP ⋆ MECOOKS BLOG
From mecooks.com
CAULIFLOWER, CARROT AND PEA CURRY - RECIPES - POPAT STORE
From popatstores.co.uk
VEGAN CAULIFLOWER CURRY RECIPE - VEGANS FIRST
From vegansfirst.com
DELICIOUS CAULIFLOWER & PIGEON PEAS CURRY-CAULIFLOWER CURRY …
From youtube.com
CAULIFLOWER PEAS CURRY RECIPE BY ROSALYN_KITCHEN
From cookpad.com
CAULIFLOWER, POTATO, AND PEA CURRY - VEGETABLE CURRY …
From delish.com
ROASTED CAULIFLOWER WITH PEAS - PLANT BASED COOKING
From plantbasedcooking.com
CAULIFLOWER & CHICKPEA CURRY — FARM TO FORK
From farmtofork.com.au
POTATO, PEA & CAULIFLOWER CURRY WITH COCONUT MILK & TOMATO …
From waitrose.com
RUKMINI IYER EASY ONE-TIN BENGALI CAULIFLOWER & POTATO CURRY
From thehappyfoodie.co.uk
CAULIFLOWER AND PEA CURRY | LISA'S KITCHEN | VEGETARIAN RECIPES ...
From foodandspice.com
VEGAN CAULIFLOWER PEA CURRY - GOBI MATAR - VEGAN RICHA
From veganricha.com
SWEET POTATO AND CAULIFLOWER PIES | RECIPES | NATIONAL TRUST
From nationaltrust.org.uk
ANGELA HARTNETT'S CAULIFLOWER AND CHICKPEA CURRY RECIPE
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love