Cauliflower, Spinach & Pea Curry

The classic combination of cauliflower, spinach, peas and gorgeous Indian spices make this curry sing with flavour and texture — a winner!
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 is so complimentary.

This is my version of a classic cauliflower and pea curry. It’s really quick to make and packs a flavour punch.

You can make it in 20 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 a bonus, the peas, and peanuts give you some good plant based protein.

Enjoy, love Niki xx

The Recipe

Cauliflower, spinach & pea curry

Cauliflower, Spinach & Pea Curry

The classic combination of cauliflower, spinach, peas and gorgeous Indian spices make this curry sing with flavour and texture - a winner!
Prep time: 10 minutes
Cook time: 20 minutes
2 servings
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Ingredients

For the paste

  • 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 onion

For the curry

  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 tbsp olive oil
  • 1/2 large cauliflower cut into florets
  • 1 cup frozen peas
  • 3 plum tomatoes roughly chopped
  • 2 cups spinach
  • 1 cup coriander
  • 1/2 cup crushed peanuts

Instructions

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

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