Thursday, 12 November 2009

Cauliflower & Pea Curry

At this time of year many of you green fingered types may have a mountain of cauliflower to eat from your garden or allotment. This is a nice quick recipe which will be a welcome break from the usual cauliflower soup or cauliflower cheese staples. Of course you can always just take a trip to the supermarket and buy one for those who are not in the position to grow their own.

Cauliflowers are a great superfood. Low in fat and packed with dietry fibre and vitamin C. They are also reported to contain several anti-cancer compounds specifically good at prevention of breast and prostate cancer. It also has contains high levels of glucosinolates which can inprove the liver's ability to breakdown carcinogens in the body.


1 medium sized Cauliflower (broken into florets and washed)
200 g of Frozen Peas
2 tbs of Yellow Mustard Seeds
1/2 tsp of Cumin Seeds
1/2 tsp of Turmeric Powder
1 tbs of Garam Masala
1 tsp of Salt
4 tsb of Sunflower Oil


Heat the oil in a large heavy bottom saucepan over a high heat
Add the mustard seeds and then cover the pan.
After a 30secs the seeds should start to pop. You may need to remove the pan from the heat as you do not want to burn then.
Add the cumin and turmeric and gentle cook for a further 1 min before adding the cauliflower, coating it in the oil and spices.
Gently cook for 1 min and then add the frozen peas and garam masala and salt.
Mix well and then put the lid on the pan and turn down to a med/low heat.
The curry should now be slowly cooked for about 20 mins. You may need to add a small amount of water to stop the cauliflower from sticking but the main idea is for the cauliflower to steam in the spices taking up their flavour.

When ready serve with chapatis or rice as a main. Alternatively, this curry is a great side dish with another of your favorite curry recipes.