Best 3 Vegetarian Indian Cauliflower And Pea Curry Recipes
**Savor the Exquisite Flavors of Vegetarian Indian Cauliflower and Pea Curry: A Culinary Journey Through Aromatic Spices and Fresh Ingredients**
Embark on a tantalizing culinary adventure with our carefully curated collection of vegetarian Indian cauliflower and pea curry recipes. These delectable dishes, rooted in the rich traditions of Indian cuisine, showcase the harmonious blend of aromatic spices, vibrant vegetables, and creamy coconut milk. Discover the art of layering flavors as you explore recipes ranging from the classic North Indian-style curry to the unique Hyderabadi variation. Each recipe promises an explosion of flavors that will transport your taste buds to the vibrant streets of India. Indulge in the comforting warmth of these curries, perfect for a cozy dinner party or a quick weeknight meal. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable taste of these culinary treasures.
VEGAN INDIAN CAULIFLOWER AND CHICKPEA CURRY
Vegan Indian Cauliflower and Chickpea Curry is a super healthy, super easy yet satisfying meatless meal that's full of spicy goodness!
Provided by By: Carol | From A Chef's Kitchen
Categories Vegetarian / Vegan Entrees
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet or saute pan over medium-high heat.
- Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.
- Add the red bell pepper and cook 1-2 minutes or until beginning to soften.
- Add the garlic, ginger and curry powder. Cook 10-15 seconds or until fragrant.
- Add the cauliflower, vegetable broth, chickpeas, tomatoes and coconut milk.
- Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes or until cauliflower is cooked, not crunchy, but still has some texture.
- Season to taste with salt and black pepper. Stir in cilantro.
- Serve with basmati rice garnished with cilantro
Nutrition Facts : ServingSize 1, Calories 299 kcal, Carbohydrate 12 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 347 mg, Fiber 4 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g
CAULIFLOWER CURRY WITH CHICKPEAS AND PEAS
Cauliflower curry is an easy to make and delicious Indian curry recipe. It's made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a healthy and tasty meal!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
- Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
- Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.
Nutrition Facts : ServingSize 2 cups, Calories 377 kcal, Sugar 8 g, Sodium 1002 mg, Fat 27 g, SaturatedFat 21 g, Carbohydrate 32 g, Fiber 11 g, Protein 10 g, UnsaturatedFat 3 g
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
Tips:
- To save time, use frozen cauliflower and peas. Fresh vegetables work just as well, but frozen vegetables are often more convenient and just as nutritious.
- If you don't have garam masala, you can make your own. Combine 1 tablespoon each of ground cumin, coriander, and turmeric, 2 teaspoons of ground ginger, and 1 teaspoon each of ground cardamom, cloves, and cinnamon.
- Serve the curry with rice, naan, or roti. You can also serve it with yogurt, chutney, or pickles.
- To make the curry vegan, use coconut milk instead of yogurt. You can also omit the ghee and use vegetable oil instead.
Conclusion:
This vegetarian Indian cauliflower and pea curry is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and packed with flavor. The curry is also a good source of protein, fiber, and vitamins. Serve it with rice, naan, or roti, and enjoy!
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