Spiced Cauliflower Curry with Red Bell pepper and Peas

18-20 mins

  • ¬Ĺ 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
  • ¬†Steamed or boiled basmati rice (optional)
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Spiced Caulli Curry


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.

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