Recipe of Healthy Lunch Recipes Vegetarian Indian

Vegetarian Indian Cauliflower And Pea Curry

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Recipe Summary 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.

Ingredients | Healthy Lunch Recipes Vegetarian Indian

¼ cup canola oil

½ teaspoon cumin seeds

½ 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

½ teaspoon ground cardamom (Optional)

1 head cauliflower, cut into 2-inch florets

16 ounces frozen peas, defrosted

2 cups hot cooked rice

Directions

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.

You can substitute 2 to 3 fresh tomatoes in season for the canned tomatoes.

Info | Healthy Lunch Recipes Vegetarian Indian

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Vegetarian Indian Cauliflower And Pea Curry

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