Cauliflower, Carrot and Green Pea Curry with Coconut Milk

A few months back cauliflower was ridiculously expensive. It cost about 8 dollars for a head here in Ontario. Of course, most shoppers weren't buying it and as a consequence the price has now come down to a reasonable level. So why not try this simple but delightful Indian curry that includes fresh cauliflower and carrots with green peas, creamy coconut milk, vibrant spices, tangy tomato and lemon juice? It makes for a colorful and satisfying side to go along with your favorite Indian dishes.

Cauliflower, Carrot and Green Pea Curry with Coconut Milk

Recipe by Lisa Turner
Cuisine: Indian
Published on April 15, 2016

A simple, fresh and vibrant vegetable curry with cauliflower, carrots and green peas simmered in a zesty tomato and coconut milk sauce

Preparation: 20 minutes
Cooking time: 45 to 50 minutes

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Ingredients:

1 tablespoon coconut oil
1 small red onion, finely chopped
small handful of dried curry leaves, crumbled
1 to 2 red or green chilies, seeded and minced
1-inch piece fresh ginger, grated or minced
2 cloves garlic, crushed or minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/4 teaspoon ground cayenne
2 medium tomatoes, finely chopped
2 teaspoons poppy seeds
2/3 cup coconut milk
1/3 cup water
1 small head cauliflower, cut into small florets
1 large carrot, chopped
1 cup frozen green peas, defrosted
1 teaspoon sea salt
1/2 teaspoon garam masala
juice from 1 small lemon (2 tablespoons)
a few tablespoons of fresh chopped parsley, for garnish

Instructions:

Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the curry leaves, chilies, ginger and garlic, and stir for another few minutes.
Add the coriander, cumin, turmeric, mustard and cayenne, and stir for another minute. Next add the tomatoes and cook until thickened, about 5 minutes.
Now add the poppy seeds, coconut milk, cauliflower, carrots and salt. Cover and simmer for 10 minutes. Then add the peas and cook for another 10 to 15 minutes until the vegetables are tender. Stir in the garam masala and lemon juice. Taste for seasoning and adjust accordingly.
Serve hot garnished with fresh chopped parsley.

Makes 4 servings