Hearty Cauliflower Curry with Chickpeas & Green Peas (Indian Style)
35 minutes
648 reads
About Hearty Cauliflower Curry with Chickpeas & Green Peas (Indian Style)
Dive into the vibrant flavors of India with this hearty and flavorful Cauliflower Curry! Tender cauliflower florets are perfectly complemented by protein-packed chickpeas (Kabuli chana) and sweet green peas (green vatana), creating a wholesome and satisfying vegetarian dish perfect for lunch or dinner.This recipe boasts a delicious blend of aromatic spices, including warming ginger-garlic paste and a touch of chili powder for a subtle kick. The simple yet effective cooking method ensures that every bite is bursting with savory depth and comforting warmth.Serve this delightful curry with warm naan bread, roti, or steamed rice for a complete and truly fulfilling Indian culinary experience. It's a fantastic plant-based option that's both nutritious and incredibly delicious!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Vegetables
- 250 gm Cauliflower florets
- 150 gm Peas fresh or frozen; also known as green vatana, green
- 150 gm Chickpeas cooked; also known as kabuli chana. if using dried, soak overnight and cook until tender.
- 1 Onion chopped, medium
- 1 Tomato chopped, medium
Spices & Aromatics
- 1 tbsp Oil vegetable or coconut oil
- 2 tbsp Ginger-Garlic Paste freshly made or store-bought
- 1 tsp Turmeric Powder also known as haldi
- 1 tsp Chili Powder adjust to taste, red
- 1.5 tsp Salt or to taste
- 1 tsp Cumin Seeds also known as jeera
- 1/2 tsp Mustard Seeds also known as rai
- 10 Curry Leaves fresh; also known as kadi patta
- 1/4 cup Water or as needed
Garnish
- handful Coriander chopped; also known as dhania, fresh
Instructions
Sauté Aromatics
- Heat oil in a pan or wok over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves and chopped onions. Sauté for about 1 minute until onions soften.
Add Spices and Chickpeas
- Stir in ginger-garlic paste and sauté for another 1-2 minutes until fragrant. Add turmeric powder and red chili powder, sauté for 30 seconds. Add the cooked chickpeas and green peas, and sauté for 2-3 minutes.
Simmer the Curry
- Add chopped tomatoes and 1/4 cup of water. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
Add Cauliflower and Finish
- Add the cauliflower florets, salt, and mix well. Cover the pan and cook for another 10-12 minutes, or until the cauliflower is tender.
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot with naan bread, roti, or rice.
Recipe Notes
Expert Tips for the Best Cauliflower Curry:
- For extra flavor, consider adding a pinch of garam masala or asafoetida (hing) along with other spices.
- If using dried chickpeas, soaking them overnight is crucial for tenderness and quicker cooking time. Don't skip this step!
- Adjust the amount of chili powder according to your spice preference. Start with less and add more to taste.
- For a creamier curry, stir in a tablespoon of coconut milk or heavy cream at the end of cooking.
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Recipe Nutrition
Calories: 157kcalCarbohydrates: 2gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgSugar: 1g
Tri Shakti
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5 Comments
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I’m excited to try this recipe!
Such a great recipe! Can’t wait to try it.
Looks so incredible! Thank you for sharing.
This looks so good! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.