It’s meat free Monday again and this is another favourite in our house. A braised cauliflower and pea curry, also known as Gobi Matar by some, this uses just a handful of ingredients and comes together in a snap when you’re short on time.
it can be made with either fresh or frozen cauliflower which means it’s a great pantry meal for when you haven’t had a chance to grocery shop. The sweet pops of the peas works really well with the savoury notes from the cauliflower.
Let’s get cooking…
Start by braising the onion in 2 tablespoons of oil until translucent, then add in the turmeric, chilli powder and curry powder and cook out for a few seconds.
Once fragrant add in the tomatoes and cook until tomatoes disintegrate and a thick curry paste forms.
Add in the cauliflower and salt to taste, stir well to combine, add in ½ cup of water to allow the cauliflower to cook on medium heat.
Check regularly and top up water if the cauliflower is still too firm. Once cauliflower is soft, most of the water should have dried out by now, add in the peas and turn off the heat. Allow to rest for 10 minutes.
Serve with rice or roti
Cauliflower and pea curry
4
servings10
minutes20
minutesIngredients
1 head of cauliflower, cut into small florets
½ cup frozen peas
½ onion, thinly sliced
½ tomato, finely diced
¼ tsp turmeric
½ tsp Kashmiri chilli powder
1 tsp curry powder
Oil
Salt
Directions
- Braise onion in 2 tablespoons of oil until translucent, then add in the turmeric, chilli powder and curry powder and cook out for a few seconds.
- Once fragrant add in the tomatoes and cook until tomatoes disintegrate and a thick curry paste forms.
- Add in the cauliflower and salt to taste, stir well to combine, add in ½ cup of water to allow the cauliflower to cook on medium heat.
- Check regularly and top up water if the cauliflower is still too firm. Once cauliflower is soft, most f the water should have dried out by now, add in the peas and turn off the heat. Allow to rest for 10 minutes.
- Serve with rice or roti
Published by