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Cauliflower and pea curry

This vegan cauliflower and pea curry is perfect for vegetarians or for anyone on meat-free days. It’s very easy to prepare, then the cooker does the job for you. Serve it with basmati rice or naan bread. I made mine mild but add more chilli if you like it hot!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 inch fresh ginger
  • 2 medium carrots
  • 1 head of cauliflower
  • 1 Tbsp tomato purée
  • 1 tsp paprika half of it can be chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp ground turmeric
  • 2 tomatoes chopped
  • 1 piece of cinnamon bark
  • Approx. 500 ml vegetable stock
  • 3 Tbsp chopped coriander
  • 200 g sweet peas

Method
 

  1. Peel then finely slice the onion, garlic and ginger.
  2. Chop the carrots into bite-sized chunks. Separate the cauliflower florets.
  3. Heat two Tbsps of oil in a large pan. Gently sauté the onion and garlic for 5 minutes, then add the carrots and cauliflower. Cover and cook for another 5 minutes.
  4. Add the ground spices and tomato purée, stir to coat well. Add the chopped tomatoes and cinnamon, then pour enough vegetable stock over the vegetables to cover them completely. Season with salt and pepper to your taste. Bring to the boil, cover and gently simmer over low heat for 25-30 minutes until the vegetables are tender.
  5. Add the peas, then bring to the boil and cook for 5 minutes.
  6. Stir through the chopped coriander leaves before serving.