Best Cauliflower And Pea Curry Recipes

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.

VEGETARIAN INDIAN CAULIFLOWER AND PEA CURRY

Steps:

• 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.

ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY

Steps:

• Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
• Add all remaining spices, including salt. Stir well.
• Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
• Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
• Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
• Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
• Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

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.

CAULIFLOWER, CARROT, MUSHROOM, AND PEA CURRY

Steps:

• Finely chop onion, shallot, and garlic in a food processor. Heat butter and oil, then sautee onion paste (with a little sprinkle of salt), stirring occasionally, about 5-7 min until starting to brown. (It may turn green while cooking. Don't worry. This is fine.) Add pureed ginger and jalepeno and sautee a couple more minutes, stirring frequently to prevent burning. Add spices and sautee until fragrant. Add tomatoes and simmer several minutes until reduced and browning. Adjust seasoning. Add cauliflower, carrots, and a cup or two of stock. Cover and cook awhile, stirring occasionally, until starting to soften (maybe 8-10 min?). Add mushrooms and greens, stir and add a little more stock if needed. Cover and cook several more minutes until vegetables cooked through. Add frozen peas, garam masala, and adjust seasoning to taste. Add sour cream or yogurt (optional) and stir to combine. Finally, add chopped cilantro. Serve over rice or eat as is. Yum!

ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY

Steps:

• 1. 1 Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently. 2. 2 Add all remaining spices, including salt. Stir well. 3. 3 Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently. 4. 4 Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes. 5. 5 Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point. 6. 6 Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes. 7. 7 Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

POTATO, CAULIFLOWER AND PEA CURRY

Steps:

• Heat oil over medium-high heat in large sauté pan. Add Bengali spice mixture. When seeds begin to pop, add onions and fry until caramelized. Add potatoes and cauliflower, turmeric, salt, sugar, and water. Cook over medium heat until potatoes are tender, stirring often to prevent vegetables from sticking and burning. Add peas and cook until heated through. Remove to a casserole dish and cover with foil or put a lid on. Keep warm in oven. Can also be made the day before and warmed before serving.

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.

CAULIFLOWER AND PEA CURRY

Steps:

• Place the cauliflower florets into a large bowl and cover with boiled water.
• Leave for 2 - 3 minutes and drain.
• Rinse the florets under cold running water.
• Heat the sunflower oil in an 24cm AMC pot.
• Add the mustard seeds and once they begin to pop, add the cumin seeds.
• Fry until the seeds splutter, then add onions and salt.
• Saute until golden brown.
• Pound the ginger and garlic together in a mortar.
• Add the pounded paste to the onion and fry for a few seconds.
• Add the red chilli powder and stir for a few seconds.
• Stir the chopped tomatoes into the fried onion.
• Add the ground cumin, coriander, garam masala and turmeric.
• Simmer until the tomatoes soften and use the back of a wooden spoon to break down the lumps.
• Once the oil separates from the tomatoes, add the blanched cauliflower and sinner for a few minutes until tender.
• Add the frozen peas and simmer for 3 - 4 minutes.
• Garnish with curry leaves and coriander.