How To Make Cauliflower, Potato, and Pea Curry
Keep warm with a bowl of hearty and perfectly spicy pea curry; a smooth Indian soup made of tender veggies and rich seasonings!
Serves:
Ingredients
- ¼cupcooking oil
- 1tbspground coriander
- 1½tspground cumin
- ½tspturmeric
- ¼tspdried red pepper flakes
- 1medium cauliflower head,(about 1 lb)
- 1½lbsboiling potatoes,(about 4 pieces)
- 1cupcrushed tomatoes,in thick puree, canned
- ½cupcilantro,chopped
- ½cupwater
- 1tspsalt
- 1cuppetite peas,frozen
Instructions
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In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes, and stir.
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Add the cauliflower and potatoes and cook, stirring frequently for about 5 minutes until the vegetables start to soften. Add the tomatoes, ¼ cup of the cilantro, the water, and the salt.
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Bring to a simmer, reduce the heat to low, and cook, covered, for about 15 minutes until the vegetables are tender.
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Stir in the peas and the remaining ¼ cup of cilantro and cook, covered, about 2 minutes longer until the peas are tender.
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Serve warm, and enjoy!
Recipe Notes
- If desired, add 3 tablespoons of dried unsweetened coconut to the curry. Put it in at the same time as the peas.
Nutrition
- Calories: 345.36kcal
- Fat: 14.93g
- Saturated Fat: 1.32g
- Trans Fat: 0.05g
- Monounsaturated Fat: 9.00g
- Polyunsaturated Fat: 4.14g
- Carbohydrates: 48.07g
- Fiber: 10.44g
- Sugar: 8.92g
- Protein: 9.59g
- Sodium: 754.03mg
- Calcium: 101.82mg
- Potassium: 1470.51mg
- Iron: 4.24mg
- Vitamin A: 28.31µg
- Vitamin C: 125.31mg
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