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!

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

Prep time: 10

Cook time: 20

2 servings

5 from 1 vote

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.

Gillian

2 years ago Reply

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

2 years ago Reply

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.
- A
  
  Niki
  
  2 years ago Reply
  
  So happy to hear! xx
- A
  
  Niki
  
  2 years ago Reply
  
  So happy you loved it! xx

The Recipe