Cauliflower & pea curry

Name: Cauliflower & pea curry (Ful gobi ne matar nu shaak)
Cuisine: Indian
Ingredients: 350–400 g (12–14 oz) cauliflower florets (about 1 cauliflower); 350–400 g (12–14 oz) cauliflower florets (about 1 cauliflower); 150 g (5 oz/1 cup) frozen peas; 2 tablespoons coconut oil; 1 teaspoon mustard seeds; ½ teaspoon cumin seeds; ¾ teaspoon ground turmeric; ½ teaspoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons Madras curry powder; 1 teaspoon Himalayan salt or sea salt; 1 teaspoon Himalayan salt or sea salt

Ful gobi ne matar nu shaak

Preparation info

Serves
4
as part of a thali as a main dish

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

The great thing about cauliflower is how versatile it is – how it works well with so many different vegetables, and how it can take on any flavour. The defining ingredient here is Madras curry powder, an authentic blend of over ten spices, which lends the curry an intensely warm and earthy aroma.

Ingredients

350–400 g (12–14 oz) cauliflower florets (about 1 cauliflower)

Asia
India
Main course
Gluten-free
Vegan
Spicy

Method

First cut the cauliflower into small florets and rinse the peas in hot water a couple of times.

To make the curry base, heat the coconut oil in a saucepan over a medium heat. Add the mustard and cumin seeds and cook until the mustard seeds pop, then add the cauliflower and peas.

Next add the rest of the ingredients and stir everything together. Leave the curry to cook on a low h