Cauliflower and Pea curry

Pulses are great in curries, I often make them with chickpeas which are great but I wanted to make something different.  I have to admit the substitution of carbs and meat for cauliflower somewhat passed me by.  I tried cauliflower rice and it was disappointing.  The idea of "cauliflower steak" also doesn't appeal so it was with some trepidation I made a curry with no meat, no pulses and as cauliflower with the main ingredient.

I needn't have worried.  This is delicious.  The great thing about cauliflower is it's like a flavour sponge, it just sucked in all the gorgeous flavours from the sauce.  Did I care or even notice this dish is vegan?  Nope.  Did I miss the meat?  Not at all.


Cauliflower and Pea Curry - Serves 1

Ingredients

For the paste
1/4 Onion, grated
1 tsp Chopped fresh ginger
1 Clove garlic, chopped
1 Fresh tomato

80g, 2.5oz Cauliflower, chopped into small florets
50g, 1.5oz Frozen peas
30g, 1oz Green beans, chopped into 1/2 inch, 1cm lengths
1 dried Bay leaf
1/4 tsp Cumin seeds
2 tsp Oil
1/4 tsp Chilli flakes
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1/4 tsp Ground coriander seeds
Salt to taste

Method

Grate the onion into a pestle and mortar and add the chopped garlic and ginger.  Pound with a pestle until it's a rough paste.  Add the chopped tomato and pound that into the onion mix.

In a saucepan, heat the oil then add the cumin.  Allow to pop for a few seconds then add the paste.  Turn down the heat and cook, stirring regularly so it doesn't burn for about 7-9 minutes or until the paste starts to turn golden.

Add the chilli flakes, turmeric, garam masala and coriander, stir for a couple of minutes to cook out the spices slightly then add 200ml, 7fl oz boiling water, bay leaf, cauliflower and chopped green beans, bring to the boil and simmer for about 6 mins or so or until just cooked through.  Add the peas and cook for a couple of minutes until the peas are cooked through.

Season with salt to taste and serve with rice (gluten free option) or chapatis.