CAULIFLOWER CURRY WITH PEAS

This Indian Recipe Serves 2-4

Cauliflower Curry With Peas is a vegetarian meal. The peas may be omitted but when added gives the curry a sweet like taste. This curry is meant to be braised dry & should not be drenched in oil.

This meal is great for those Indian cultured families during fasting time (Purtassi / Pithar Paksh).

Cauliflower is one of a few vegetables in the species Brassica oleracea in the class Brassica, which is in the family Brassicaceae. It is a yearly plant that duplicates by seed. Ordinarily, just the head (the white curd) is eaten.

Cauliflower Curry With Peas Ingredients:

• salt to taste
• 1 onion, chopped
• 1 ½ teaspoons garam masala
• ¼ teaspoon jeera powder (cumin)
• 1 teaspoon dhania powder
• 2 tablespoons Kashmiri chillii powder
• ½ tablespoon curry powder
• ¼ teaspoon turmeric powder
• 2 jam/rosa tomatoes
• 1 teaspoon ginger & garlic paste
• 2 tablespoons cooking oil
• 1 sprig curry leaves
• 1 small or ½ large cauliflower
• ½ cup peas
• 1 sprig thyme

Method:

1. Dice the tomatoes & set aside.
2. 
3. Chop onion & set aside.
4. 
5. If using frozen peas as I did, then place peas in a bowl of water to defrost.
6. 
7. Carefully break off florets of the cauliflower, discarding of the bottom stem & leaves.
8. 
9. 
10. Rinse & set aside in a bowl/dish.
11. 
12. Heat the oil in a pot, preferably a wide pot so that when the cauliflower is added, it will cook evenly.
13. Add in the onions, curry leaves & thyme. Saute until onions are translucent.
14. 
15. Now add in the ginger & garlic paste, garam masala, dhania powder, jeera powder, turmeric powder, curry powder & the chilli powder.
16. 
17. Mix & allow to simmer for 2 minutes. Add a dash of water if the spices tend to stick to the surface of the pot (I prefer using boiled water).
18. 
19. Add in the diced tomatoes.
20. 
21. Mix well & cook tomatoes on medium heat until soft. (±10 minutes). Add water if necessary.
22. 
23. Once the tomatoes have cooked, add in the cauliflower florets.
24. 
25. Mix well, coating all of the florets in the spices.
26. 
27. Add a little more boiled water & cover the pot with the lid. Leave on low heat & allow for the cauliflower to cook.
28. When the cauliflower is almost soft, drop in the peas.
29. 
30. 
31. Mix well & allow to cook further until the peas & the cauliflower florets are soft & cooked throughout.
32. 
33. When the cauliflower is soft, add salt to taste & give it a gentle mix. The water should also be dried up, not leaving the curry too wet.
34. 
35. Do not over mix as the cauliflower can break & end up mushy.
36. 
37. Serve this Mince & Cauliflower Curry with rice, bread or roti, along with salads or pickles.
38. I served mine with fresh white bread.
39.