Cauliflower And Green Pea Curry Recipes

CAULIFLOWER AND GREEN PEA CURRY

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.

GREEN PEA AND CAULIFLOWER CURRY

Steps:

• In a pot over medium-high heat, add the cauliflower and green peas and cover with water. Bring to a boil and cook until tender. Drain.
• • Heat the olive oil over medium heat in a sauté pan. Cook the onion, garlic, and ginger until browned.
• • Add the turmeric, coriander, vindaloo, sugar, nondairy yogurt, and tomatoes. Cook for a 1/2 hour.
• • Add the cauliflower and peas. Cook for another 1/2 hour.
• • Serve hot over rice.

CAULIFLOWER, PANEER & PEA CURRY

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.

CAULIFLOWER & GREEN BEAN CURRY

Steps:

• Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
• Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
• Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.

CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY

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.