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Vegetarian Indian Cauliflower and Pea Curry

Rated as 4 out of 5 Stars

"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."
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40 m servings 408
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. Garnish with cilantro and serve with steamed rice.


  • Cook's Note:
  • You can substitute 2 to 3 fresh tomatoes in season for the canned tomatoes.

Nutrition Facts

Per Serving: 408 calories; 15.6 55.8 13 0 934 Full nutrition

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Definitely different flavors! The next thing it tastes even better. No meat needed! My 9 year old asked for a second bowl!