Cauliflower and Peas Curry

Name: Cauliflower and Peas Curry
Cuisine: Asian, Indian
Ingredients: ¾ cup oil, or ghee; ½ tsp whole cumin seeds; 3 medium tomatoes, chopped; 1 medium cauliflower, cut into 3-inch florets; 2½ cups frozen peas; 1 cup chopped fresh cilantro; 2 medium onions, sliced; 3 cloves garlic, minced; 2 Tbsp ginger, minced or grated; 2 tsp ground coriander; 1 tsp ground turmeric; 2 tsp ground cumin; 1 tsp cayenne; 2 black cardamoms, crushed; salt to taste

2 steps

Updated at: Thu, 17 Aug 2023 06:40:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories337 kcal (17%)

Total Fat28.9 g (41%)

Carbs17.3 g (7%)

Sugars6.7 g (7%)

Protein5.1 g (10%)

Sodium210.5 mg (11%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¾ cupoil

or ghee

½ tspwhole cumin seeds

3tomatoes

medium, chopped

1cauliflower

medium, cut into 3-inch florets

2 ½ cupsfrozen peas

1 cupfresh cilantro

chopped

Aromatics Added Together

2 Tbspginger

Spices Added Together

2 tspground coriander

1 tspground turmeric

2 tspground cumin

1 tspcayenne

Instructions

Step 1

Heat oil over high heat (in a wok?). Add cumin seeds and stir briskly for a few seconds. Add onions, garlic, and ginger and fry until golden brown. Add tomatoes and continue frying until a reddish paste. Add the gr. coriander, turmeric, cumin, cayenne, cardamom, and salt. Continue frying until all spices are well incorporated. Add cauliflower and fry well, about 8 min, stirring frequently to prevent sticking to the bottom of the pan.

Step 2

Add the peas, stir and lower heat to med-high. Cover and cook until cauliflower reaches desired tenderness, about 5 min. Off heat, add cilantro before serving.