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.
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.
