VEGETARIAN INDIAN CAULIFLOWER AND PEA CURRY

Vegetarian Indian Cauliflower and Pea Curry image

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.

Provided by Ali

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 16

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Ingredients

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
1 head cauliflower, cut into 2-inch florets
16 ounces frozen peas, defrosted
2 cups hot cooked rice

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.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 55.8 g, Fat 15.6 g, Fiber 11.3 g, Protein 13 g, SaturatedFat 1.3 g, Sodium 934.2 mg, Sugar 14.1 g