Cauliflower Curry with Red Pepper and Peas

This is a really simple curry that is using one of my favourite ingredients, cauliflower. Cauliflower is an amazing ingredient as it acts like a sponge and soaks up flavours you combine it with. Here is the recipe below to serve 4 people:


  • half a head of a cauliflower, chopped into small florets
  • 1tsp ground cumin
  • 1 tsp turmeric
  • 2 tbsp mustard seeds
  • 1/2 tsp chilli powder
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 tbsp finely chopped ginger
  • 3 garlic cloves, finely chopped
  • 125ml vegan stock
  • 2 big tomatoes, chopped
  • 125g frozen peas
  • olive oil
  1. Put the chopped cauliflower in a large bowl with all the spices and toss to ensure all the florets are evenly coated.
  2. Pour a healthy glug of olive oil into a large wok over a medium/ high heat. Once the oil is hot add the cauliflower and mustard seeds and cook for 8-10 minutes. Turn the cauliflower every minute or so and it should start to soften and soak up the spice flavours.
  3. Add the onion and pepper to the pan and cook for a further 6 minutes.
  4. Add the ginger, garlic and cook for only 1 more minute.
  5. Add the stock, tomatoes and peas and let it simmer for 10 minutes or until the vegetables are as soft as you like them, keep stirring.
  6. Serve with brown rice or eat on its own.




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