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
5 from 1 vote

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

I'd love to hear your comments…

  • Gillian
    4 months ago Reply

    5 stars
    I have made this a few times now and it’s one of our favourites. I made it again this afternoon while we were in the middle of a power cut (luckily we have a gas hob) so I had to improvise a little. Instead of making the curry sauce, as we had no power for the mini chopper, I fried the onions, garlic and ginger slowly till soft then I lightly toasted the seeds and ground them in a pestle and mortar and added them to the onion mix with the rest of the spices and finely chopped coriander and fried for a couple of minutes more. I also added a large tablespoon of tomato purée to the mix. I then added the other ingredients plus about 200ml of vegetable stock and a tin of tomatoes instead of fresh. The cauliflower takes a long time to cook if there isn’t enough liquid or if the cauliflower florets are too large. The spicing in this recipe is spot on – tasty but without overpowering the lovely taste of the veg. Thank you for this great cauliflower recipe.

  • Katherine
    7 months ago Reply

    5 stars
    Cauliflower spinach pea curry
    This was absolutely delicious I didn’t have any fresh plum tomatoes so used home grown baby tomatoes chopped finely. Left the curry to stand for a couple of hours before reheating and serving.
    I will definitely make this again, lovely recipe and very healthy. Thank you.

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