Cauliflower, carrots & peas in coconut poppy seed curry
I find that this curry has a perfect flavour, smoothness, and texture profile. It makes a great vegetable side that pairs well with all rice & curries. The cauliflower and carrots give a bit of a bite, and the sauce is just the right amount of silky (thanks to the coconut milk) and acidity (thanks to the tomato).
Recipe taken from Vegan Richa's Indian Kitchen cookbook.
Ingredients
- 2 tsp canola oil (9g)
- 160g finely chopped red/white onions
- 12 curry leaves (fresh or dried)
- 1 tsp ginger paste (5g)
- 4 garlic cloves, crushed (12g)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
- 250g tomatoes (fresh or canned)
- 2 tsps poppy seeds
- 180g coconut milk
- 400g small cauliflower florets
- 130g chopped carrots
- 145g frozen peas
- 1/2 tsp garam masala
- fresh coriance, for garnish (optional)
Instructions
- Heat up oil in a large pan over medium heat, and fry onions with curry leaves until they start to soften.
- Add cauliflower and carrots to the pan and keep stirring.
- Reduce heat and cover pan with a lid to cook the vegetables some more. You may at this point add a bit of water to the pan to keep the vegetables from burning and allow them to cook evenly.
- When the vegetables have softened a bit, remove lid, add garlic and ginger, turn heat back up to medium and fry for a few minutes until garlic and ginger stop smelling raw.
- Add coriander, cumin, cayenne, poppy seeds and salt and stir.
- Add peas.
- Add tomatoes and keep stirring for ~2 min.
- Reduce heat and cover with a lid, allowing vegetables to cook through.
- Remove lid, add coconut milk + garam masala and keep on cooking for as long as needed to obtain desired consistency (less time if you like it more saucy, more time if you like it creamier and thicker).
- Garnish with coriander (optional) and serve with a legume-base curry over rice.
Nutritional information
Kcal Protein Carbs Fat 702 26g (15%) 57g (33%) 41g (52%)