Spiced Cauliflower Curry with Red Bell pepper and Peas
18-20 mins
- ½ head of cauliflower, cut into large florets
- 1 onion
- 2tsp ground cumin
- 1 small red bell pepper thinly sliced
- 1tsp turmeric
- 1tbsp finely grated fresh ginger
- 3tbsp light olive oil
- 2 cloves garlic chopped
- 2tsp black mustard seeds
- 1 large green chill sliced
- 6-8 curry leaves
- 2 ripe tomatoes chopped
- 125ml vegetable stock
- 125g frozen or fresh peas
- Â Steamed or boiled basmati rice (optional)
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Method:
Put the cauliflower florets, cumin and turmeric into a large bowl and toss until the cauliflower is coated in the spices.
Put the oil in a frying pan over a medium to high heat. Add the cauliflower, mustard seeds and curry leaves and cook for 8-10 minutes. Keep turning until the cauliflower has softened and coloured with spices.
Add the onion and red bell pepper then cook for a further 5 minutes. Add the ginger, garlic and chilli and stir-fry for 1 minute. Then add the stock, tomatoes, and peas. Reduce the heat and let simmer for 10 minutes until the vegetables are tender and cooked through.
Spoon over cooked rice, if desired.
