Cauliflower Curry with Peas & Carrots
Cauliflower is a cruciferous vegetable and is rich in vitamins, minerals, and antioxidants. It is known for its anti-inflammatory and digestive benefits.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Cauliflower Curry with Peas & Carrots
Ingredients
Instructions
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Heat vegetable oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Saute until onion becomes translucent.
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Add chopped tomatoes and cook until they soften.
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Add cauliflower florets, peas, and carrots to the pan. Stir well.
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In a small bowl, mix curry powder, turmeric powder, cumin powder, coriander powder, and salt. Add this spice mixture to the pan and stir to coat the vegetables.
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Pour in coconut milk and bring the mixture to a simmer. Cover the pan and let it cook for about 20 minutes or until the vegetables are tender.
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Sprinkle fresh coriander on top before serving.
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Serve the cauliflower curry with rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.