Cauliflower, Spinach & Pea Curry

I nearly always have a cauliflower dish when eating at Indian restaurants as I think the combination of spices and cauliflower are so complimentary!

This is my version of a classic cauliflower and pea curry, its really quick to make and packs a flavour punch. You can make it in 2o minutes (even quicker if you have some paste already made) so it’s perfect for a weekday meal when you’re craving curry.

The sweetness of the peas works really well with the cauliflower and I think using fresh tomatoes makes the curry much lighter and fresher. I can’t resist topping with crushed peanuts for extra crunch!

As an added bonus the peas and peanuts give you some good plant based protein.

 

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Info

 

  2 servings
  10 minutes preparation time
  20 minutes cook time

Ingredients

Paste ingredients

  • 1 tsp coriander seeds
  • 1 tsp corriander
  • 1 tsp cumin
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 3 garlic cloves
  • Inch of ginger
  • Bunch fresh coriander including the stalks (for lots of flavour)
  • 1 onions
  • 2 tbsp olive oil
  • 1 cup of chopped onions
  • 1 tbsp olive oil
  • 2 cups cauliflower florets
  • 1 cup frozen peas
  • 3 plum tomatoes  roughly chopped
  • 2 cups spinach
  • 1 cup corriander
  • 1/2 cup crushed peanuts

Directions

  1. Pop all the paste ingredients in a mini chopper and blitz to a paste (or use a pestle & mortar)
  2. Fry the onions in a saucepan in the olive oil for 5 minutes until soft.
  3. Add the curry paste and fry for 1 minute until fragrant, then add  the chopped tomatoes and cauliflower and a little water and then cook vigorously for 2 minutes until the tomatoes have cooked down.
  4. Turn down the heat and the simmer for 8 minutes. Add the spinach to the pan and 2/3 of the corriander and peanuts and then stir until the spinach wilts down.
  5. Finally add the peas and stir well.
  6. To serve top with the remainder of the crushed nuts and coriander.

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