Cauliflowerandgreenpeacurry Recipes

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CAULIFLOWER, CARROT AND GREEN PEA CURRY WITH COCONUT MILK



Cauliflower, Carrot and Green Pea Curry with Coconut Milk image

A simple, fresh and vibrant vegetable curry with cauliflower, carrots and green peas simmered in a zesty tomato and coconut milk sauce

Provided by Lisa Turner

Yield 4 servings

Number Of Ingredients 22

1 tablespoon coconut oil
1 small red onion, finely chopped
small handful of dried curry leaves, crumbled
1 to 2 red or green chilies, seeded and minced
1-inch piece fresh ginger, grated or minced
2 cloves garlic, crushed or minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/4 teaspoon ground cayenne
2 medium tomatoes, finely chopped
2 teaspoons poppy seeds
2/3 cup coconut milk
1/3 cup water
1 small head cauliflower, cut into small florets
1 large carrot, chopped
1 cup frozen green peas, defrosted
1 teaspoon sea salt
1/2 teaspoon garam masala
juice from 1 small lemon (2 tablespoons)
a few tablespoons of fresh chopped parsley, for garnish

Steps:

  • Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the curry leaves, chilies, ginger and garlic, and stir for another few minutes.
  • Add the coriander, cumin, turmeric, mustard and cayenne, and stir for another minute. Next add the tomatoes and cook until thickened, about 5 minutes.
  • Now add the poppy seeds, coconut milk, cauliflower, carrots and salt. Cover and simmer for 10 minutes. Then add the peas and cook for another 10 to 15 minutes until the vegetables are tender. Stir in the garam masala and lemon juice. Taste for seasoning and adjust accordingly.
  • Serve hot garnished with fresh chopped parsley.

ROASTED CAULIFLOWER AND CHICKPEAS



Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CAULIFLOWER AND GREEN PEA CURRY



Cauliflower and Green Pea Curry image

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

1/4 cup coconut oil
2 teaspoons mustard seeds
1/2 teaspoon ground turmeric
1 large onion, finely chopped
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1 head cauliflower, cut into bite sized florets
1/4 cup water
2 cups green peas
1 teaspoon sea salt
fresh ground black pepper, to taste
1/2 teaspoon red pepper flakes
1/2 cup fresh parsley, for garnish

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.

CHICKPEA AND CAULIFLOWER CURRY



Chickpea and Cauliflower Curry image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 20

1/2 pound dried chickpeas
2 bay leaves
1 cinnamon stick
4 cardamom pods, cracked
6 whole cloves
12 black peppercorns
2 red onions; 1 quartered, 1 diced
1 3-inch piece ginger, peeled and chopped
4 cloves garlic
1/4 cup vegetable oil
Kosher salt
1 serrano chile pepper, chopped (remove seeds for less heat)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
2 plum tomatoes, diced
6 cups cauliflower florets
1/2 pound fresh or frozen okra (thawed, if frozen), halved lengthwise
Juice of 1 lemon
1/2 cup chopped fresh cilantro or mint

Steps:

  • Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.
  • Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine. Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle.
  • Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until browned, 6 to 10 minutes. Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes. Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.
  • Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt.

VEGETARIAN POTATO AND CAULIFLOWER CURRY



Vegetarian Potato and Cauliflower Curry image

I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!

Provided by Jamie

Categories     Soups, Stews and Chili Recipes

Time 53m

Yield 8

Number Of Ingredients 16

2 teaspoons salt, divided
8 small Yukon Gold potatoes, cut in half
2 cups cauliflower florets, or more to taste
3 tablespoons water, or as needed
2 tablespoons curry powder
1 teaspoon ground coriander
¼ teaspoon cayenne pepper, or to taste
1 pinch saffron
2 tablespoons ghee (clarified butter)
1 teaspoon whole cumin seeds
1 small onion, diced
1 lemon, juiced
1 (15 ounce) can garbanzo beans, drained
1 cup frozen peas
1 cup unsweetened coconut milk
3 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
  • Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
  • Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
  • Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 31.3 g, Cholesterol 8.2 mg, Fat 10.1 g, Fiber 5.6 g, Protein 6.1 g, SaturatedFat 7.5 g, Sodium 726.5 mg, Sugar 2.1 g

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