A few months back cauliflower was ridiculously expensive. It cost about 8 dollars for a head here in Ontario. Of course, most shoppers weren’t buying it and as a consequence the price has now come down to a reasonable level. So why not try this simple but delightful Indian curry that includes fresh cauliflower and carrots with green peas, creamy coconut milk, vibrant spices, tangy tomato and lemon juice? It makes for a colorful and satisfying side to go along with your favorite Indian dishes.
Cauliflower, Carrot and Green Pea Curry with Coconut Milk
Recipe by Lisa Turner Cuisine: Indian Published on April 15, 2016
A simple, fresh and vibrant vegetable curry with cauliflower, carrots and green peas simmered in a zesty tomato and coconut milk sauce
a few tablespoons of fresh chopped parsley, for garnish
Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the curry leaves, chilies, ginger and garlic, and stir for another few minutes.
Add the coriander, cumin, turmeric, mustard and cayenne, and stir for another minute. Next add the tomatoes and cook until thickened, about 5 minutes.
Now add the poppy seeds, coconut milk, cauliflower, carrots and salt. Cover and simmer for 10 minutes. Then add the peas and cook for another 10 to 15 minutes until the vegetables are tender. Stir in the garam masala and lemon juice. Taste for seasoning and adjust accordingly.