I’m crushing hard on cauliflower these days. For the most part I’m just roasting it with a bit of extra virgin olive oil and some sea salt, but I’ve also taken to making creamy pasta sauces like this high protein alfredo from a many years back and this lightened up version too. But I also love me a good curry, and so I decided a nice little cauliflower number needed to be made. Into the pan went my favourite Indian spices, some beans for protein, green peas for a pop of colour and behold – this vibrant, Indian inspired Cauliflower, Pea & Chickpea Curry was born.
While I most often add coconut milk to my curries, I opted to switch it up this time and so this one is strictly a tomato-based gravy that is richly spiced and features one of my favourite Indian spices – asafoetida. If you don’t have it in your pantry, you can certainly make the curry without it, but I urge you to seek it out. It adds such an amazing umami flavour that is hard to replicate with other spices. (Local friends, you’ll be excited to know that the little corner store on Regent street at Wembly has an amazing selection of imported Indian spices, including asafoetida and it will only cost you $3!)
This is definitely a vegan curry in a hurry. From spices to veggies, everything is in the pan within 10 minutes, and another 10 minutes to cook the cauliflower is all it takes. Throw a pot of basmati rice on the stove too and you’ll be filling your tummy with a delicious, hearty meal in under 30 minutes. If I’m going to be honest with you, only 3/4 of my family will eat this Cauliflower, Pea & Chickpea Curry, but that is because it contains tomatoes, and – hello, eating those according to Woodrow is blasphemous. But I can almost guarantee that 100% of your tomato-eating family members will enjoy this. If not, send the leftovers my way and I will happily slurp them up.
- 2 tbsp vegetable or canola oil
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- ½ tsp asafoetida
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp sea salt
- 1 28oz can crushed tomatoes
- 1 14oz can chickpeas
- 1 large head cauliflower
- 2 cups frozen peas
- Before beginning, measure out your spices, drain and rinse the chickpeas, and chop the cauliflower into small florets.
- Heat the oil in a large pan over medium high heat. Add the cumin seeds, mustard seeds and asafoetida and stir gently with a wooden spoon or spatula for a minute or two, until the seeds begin to pop. Add in the rest of the spices and stir.
- Next, add in the tomatoes, chickpeas and chopped cauliflower. Stir well, reduce to medium heat, cover the pan and simmer for 10 minutes.Remove the lid and stir again. Continue to cook for another 5-7 minutes, or until the cauliflower is fork tender. Stir in the peas and season to taste with additional salt if needed. Serve with basmati rice.