Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 1 cup of frozen peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Add the curry powder, ground cumin, ground coriander, and turmeric to the pot and stir to combine.
5. Add the cauliflower florets and frozen peas to the pot and stir to coat with the spice mixture.
6. Pour in the can of diced tomatoes and coconut milk and stir to combine.
7. Bring the curry to a simmer and then reduce the heat to low.
8. Cover the pot and let the curry cook for 20-25 minutes until the cauliflower is tender.
9. Season the curry with salt and pepper to taste.
10. Serve the cauliflower and pea curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 20g
Protein: 5g
Fiber: 7g
Substitutions for ingredients:
- Fresh peas can be used instead of frozen peas.
- Any type of oil can be used instead of vegetable oil.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use different vegetables such as carrots, bell peppers, or green beans.
- Add chickpeas or lentils for extra protein.
Tips and Tricks:
- Cut the cauliflower into evenly sized florets for even cooking.
- Use a wooden spoon to stir the curry to prevent the vegetables from breaking apart.
- Adjust the spice level to your liking by adding more or less curry powder.
Storage Instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation Ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Serve with a side of rice or naan bread.
Suggested Side Dishes:
Cucumber raita, roasted vegetables, or a side salad.
Troubleshooting Advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food Safety Advice:
- Make sure the cauliflower is thoroughly washed before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Curry is a dish that originated in India and has since become popular all over the world. It typically consists of a mixture of spices and vegetables or meat cooked in a sauce.
Flavor Profiles:
This cauliflower and pea curry is spicy, fragrant, and slightly sweet from the coconut milk.
Serving Suggestions:
Serve the curry hot with a side of rice or naan bread for a complete meal.
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Region: Indian