For even more options—and less work in the kitchen—try these easy slow cooker recipes for indian food!
Vegetarian Indian Cauliflower And Pea Curry
Ekadashi/navratra fast recipes, festival food, janmashtami recipes, kid friendly recipes, milk and milk products.
Recipe Summary Vegetarian Indian Cauliflower And Pea Curry
This is a favorite Indian-style vegetarian curry that is easy to make and tastes great, thanks to the plethora of spices and a variety of vegetables.Ingredients | Easy Indian Fast Food Recipes
¼ cup canola oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 (16 ounce) can diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
½ teaspoon ground cardamom (Optional)
1 head cauliflower, cut into 2-inch florets
16 ounces frozen peas, defrosted
2 cups hot cooked rice
Directions
Heat oil in a large skillet or Dutch oven over medium-high heat. Add cumin seeds and mustard seeds and stir for 15 to 30 seconds. Add onion, garlic, and ginger and cook until soft and lightly colored, about 5 minutes. Add diced tomatoes with juice and cook for about 5 minutes more.
Blend coriander, cumin, cayenne pepper, salt, turmeric, and cardamom into the sauce in the skillet. Add cauliflower and stir until coated with sauce. Cover and cook for 4 minutes. Stir and cover; continue cooking about 4 minutes more. Add green peas and stir. Reduce heat to low and cook until heated through, 3 to 5 minutes more.
Garnish with cilantro and serve with steamed rice.
You can substitute 2 to 3 fresh tomatoes in season for the canned tomatoes.
Info | Easy Indian Fast Food Recipes
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
