Spicy Vegan Cauliflower Curry
This Spicy Vegan Cauliflower Curry with potatoes and peas is sure to hit any Indian curry lover's sweet spot. It has hearty potatoes, nutritious cauliflower and sweet peas swimming in a heavily spiced curry gravy. It is perfect for a cold winter day.
Ingredients
- 5 potatoes medium size, cubed
- 3 cloves garlic minced
- 2 tbsp ginger minced
- 1 onion 1 small yellow, diced
- ½ head cauliflower cut in florets
- 3 tomatoes diced
- 1 tbsp cumin seeds,
- 2 tbsp curry powder,
- ¼ tsp chili flakes (optional)
- ½ tsp teaspoon salt
- 1 tsp garam masala,
- ½ tsp coriander,
- 2 tbsp tomato paste,
- 2 cups water
- 1 tsp smoked paprika
- 1 cup peas
- 2 tbsp extra virgin olive oil
Instructions
- In a wok or large skillet, start by frying potatoes in oil and cook for 5 mins stirring often so the potatoes begin to brown.
- Then add garlic, ginger, onion and cook for 10 minutes stirring often so potatoes do not stick to the pan.
- Push the potatoes and aromatics to the side and add cumin seeds and cook for 1 minute until sputtering then mix them into the potatoes.
- Then add cauliflower and chopped tomatoes and cook for 2-3 mins until the tomatoes release their juices.
- Add water, curry powder, tomato paste, garam masala, coriander, smoked paprika, chili flakes and frozen peas, bring to a boil then simmer about 15 minutes. It is done when the potatoes are fork tender and the sauce has thickened into a spicy curry gravy.
- Serve with rice, more chili flakes, black pepper and cilantro. Optional: drizzle with yogurt.
- Enjoy for 3-4 days for best quality.
Nutrition
Calories: 374kcalCarbohydrates: 67gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 413mgPotassium: 1875mgFiber: 13gSugar: 10gVitamin A: 1507IUVitamin C: 119mgCalcium: 114mgIron: 6mg
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