Indian Curried Cauliflower and Peas

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Registered: 04-01-2004
Indian Curried Cauliflower and Peas
Sun, 06-29-2008 - 10:34am
Indian Curried Cauliflower and Peas


There are several varieties of curry paste, some hotter than others. When making this dish, choose the heat level you prefer. Serve this vegetable entree with a dollop of yogurt to cool the palate as well as add a tangy kick.

Serving: 4





  • 2 tablespoons olive oil
  • 1 small onion, finely chopped


  • 2 cloves garlic, minced
  • 1 tablespoon minced, peeled ginger
  • 1 tablespoon yellow curry paste
  • 1/2 teaspoon cumin
  • 2 teaspoons kosher salt
  • 1 1/2 cups water
  • 1 small head cauliflower, cut into flowerets
  • 1 cup frozen peas
  • 3 tablespoons chopped cilantro, for garnish
  • 1/4 cup plain yogurt, for serving





  • In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook for 7 to 10 minutes, until golden. Add the garlic, ginger, curry paste and cumin. Stir for an additional 2 to 3 minutes until well coated and fragrant. Add the salt and water and bring to a boil. Reduce the heat, cover and simmer for 10 minutes. Add the cauliflower, cover again and simmer for 10 to 12 minutes more, until the cauliflower is tender. Add the peas, remove the lid and cook until most of the liquid has evaporated. Taste and adjust the seasonings if desired. Garnish with cilantro and serve over rice, with yogurt on the side.

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