Cauliflower and Pea Curry

Spices can transform any dish into a sensational culinary experience. Yudhika shows you how to add a bit of magic to your favourite veggies dishes with an Indian Vegetarian inspired Menu. She first prepares an Almond Crusted Paneer accompanied by a spicy Mint Chutney then a delicious Cauliflower & Pea curry, Creamy Potatoes with Spinach and these are served with Homemade Puri Bread.


  • 400g cauliflower florets
  • 50ml sunflower oil
  • 5ml mustard seeds
  • 5ml cumin seeds
  • 1 onion, finely chopped
  • 3 cloves garlic
  • 2 thin slices ginger
  • 10ml red chilli powder
  • 400g chopped tomatoes
  • 2,5ml ground cumin
  • 2,5ml ground coriander
  • 2,5ml garam masala
  • 1ml turmeric
  • 250ml frozen peas
  • Curry leaves and coriander, to garnish


  1. Place the cauliflower florets into a large bowl and cover with boiled water.
  2. Leave for 2 – 3 minutes and drain.
  3. Rinse the florets under cold running water.
  4. Heat the sunflower oil in an 24cm AMC pot.
  5. Add the mustard seeds and once they begin to pop, add the cumin seeds.
  6. Fry until the seeds splutter, then add onions and salt.
  7. Saute until golden brown.
  8. Pound the ginger and garlic together in a mortar.
  9. Add the pounded paste to the onion and fry for a few seconds.
  10. Add the red chilli powder and stir for a few seconds.
  11. Stir the chopped tomatoes into the fried onion.
  12. Add the ground cumin, coriander, garam masala and turmeric.
  13. Simmer until the tomatoes soften and use the back of a wooden spoon to break down the lumps.
  14. Once the oil separates from the tomatoes, add the blanched cauliflower and sinner for a few minutes until tender.
  15. Add the frozen peas and simmer for 3 – 4 minutes.
  16. Garnish with curry leaves and coriander.