Best Vegetarian Indian Cauliflower And Pea Curry Recipes

VEGAN INDIAN CAULIFLOWER AND CHICKPEA CURRY

Vegan Indian Cauliflower and Chickpea Curry image

Vegan Indian Cauliflower and Chickpea Curry is a super healthy, super easy yet satisfying meatless meal that's full of spicy goodness!

Provided by By: Carol | From A Chef's Kitchen

Time 45m

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil (or coconut oil)
1 large onion (thinly sliced vertically)
1 large red bell pepper (thinly sliced)
4 cloves garlic (minced)
2 tablespoons minced ginger
2 tablespoons Madras curry powder
1 medium head cauliflower (cut into florets)
2 cups vegetable broth
1 can (15-ounce) chickpeas (drained and rinsed)
1 can (15-ounce) diced tomatoes (undrained)
1 can (13.5-ounce) coconut milk
Salt and freshly ground black pepper (to taste)
1/2 cup chopped cilantro (plus more for garnish)
Cooked basmati rice

Steps:

Heat oil in a large skillet or saute pan over medium-high heat.
Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.
Add the red bell pepper and cook 1-2 minutes or until beginning to soften.
Add the garlic, ginger and curry powder. Cook 10-15 seconds or until fragrant.
Add the cauliflower, vegetable broth, chickpeas, tomatoes and coconut milk.
Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes or until cauliflower is cooked, not crunchy, but still has some texture.
Season to taste with salt and black pepper. Stir in cilantro.
Serve with basmati rice garnished with cilantro

Nutrition Facts : ServingSize 1, Calories 299 kcal, Carbohydrate 12 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 347 mg, Fiber 4 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Pan-Roasted Spiced Cauliflower With Peas image

This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.

Provided by David Tanis

Categories dinner, easy, quick, weekday, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons ghee, clarified butter or vegetable oil
1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices
Kosher salt and black pepper
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
2 to 3 makrut lime leaves (optional)
1 (1-inch) piece of ginger, peeled and slivered or finely grated
3 garlic cloves, finely chopped
2 serrano chiles, finely chopped, or to taste
1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
2 to 3 scallions, slivered
Cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams