Spiced Cauliflower and Green Pea Coconut Curry

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large finely chopped onion and sauté until it turns golden brown, which will take about 8-10 minutes.

3. 3

   Stir in 2 tablespoons of ginger-garlic paste and 1-2 slit green chilies, cooking for 1 minute until fragrant.

4. 4

   Add 2 medium pureed tomatoes, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 tablespoon coriander powder, and 1 teaspoon salt, then cook for 5-7 minutes until the oil separates from the masala.

5. 5

   Incorporate 700 grams of cauliflower florets and 1 cup of green peas, stirring well to coat them with the spice mixture, and cook for 2-3 minutes.

6. 6

   Pour in 400 ml of full-fat coconut milk and 0.5 cup of water if a thinner gravy is desired, bring the mixture to a simmer, then cover and cook for 15-20 minutes or until the cauliflower is tender.

7. 7

   Stir in 1 teaspoon of garam masala and 0.25 cup of fresh chopped cilantro, then simmer for another 2 minutes before serving.