Vegan Cauliflower and Pea Curry

Summary

Hey, foodies! Ever tried whipping up a Vegan Cauliflower and Pea Curry? It’s this absolutely heartwarming dish that, trust me, will become a staple in your kitchen. I’m sharing my all-time favorite recipe here. Trust me; it’s so scrumptious, you might just be tempted to lick the bowl clean!

Ingredients for Vegan Cauliflower and Pea Curry

• 1 whole cauliflower, chopped into little bites (think 3 cups or around 720ml).
• A handful of fresh peas: say about 1 cup (240ml).
• Coconut milk: 1 creamy can (that’s 14 ounces or 415ml).
• 1 onion – dice it up!
• Garlic: 3 cloves, squashed and minced.
• Ginger: A thumb-sized piece, all grated.
• A sprinkle of turmeric powder: about a teaspoon (5ml).
• Our magic ingredient, curry powder: 2 teaspoons (10ml).
• A pinch of cumin seeds: half a teaspoon (2.5ml).
• Good ol’ olive oil: a drizzle, maybe 2 tablespoons (30ml).
• Salt, however much you fancy.
• Some fresh cilantro (only if you’re feeling fancy) for that pop of green.
• And, a squirt of lemon juice, about 1 tablespoon (15ml).

Time: Prep – 15 minutes (put on your fav songs!), Cooking – just 20 minutes.

Feeds 2 hungry souls

Nutritional Info (each plate)

• Calories: 315
• Protein: 9g
• Carbs: 38g
• Fats: 16g
• Good Fiber: 10g
• Sugars: 8g

instructions for your Vegan Cauliflower and Pea Curry

1. Grab a skillet and warm that olive oil on medium.
2. Toss in the cumin seeds; they’ll do a little dance when they’re ready.
3. Now, toss in those onions. Wait ’til they’re all soft and dreamy, roughly 4-5 minutes.
4. In with the garlic and ginger. They just need a couple of minutes.
5. Now, for that golden touch – turmeric and curry powder!
6. Alright, it’s showtime for our Vegan Cauliflower and Pea Curry stars – in with cauliflower and peas.
7. Splash in that creamy coconut milk.
8. Season with salt, your taste, your rules.
9. Turn down that flame and let it bubble gently. When the cauliflower is all soft and tender, you’re golden.
10. A squirt of lemon, and you’re good to plate up.

Tips

1. Fancy it smooth? Whiz up part of the curry and mix it back in.
2. Spice lovers, toss in a chili or a cheeky sprinkle of cayenne.
3. Fresh cilantro on top makes everything better!

Serving

• Lay it over steamed rice or maybe quinoa, perfect for a hearty dinner.
• Got naan? Dip it in!
• A squeeze of lime or lemon right when serving? Yum!
• Fresh salad on the side? You’ve got a balanced plate.

So there you go, dive into the creamy magic that is Vegan Cauliflower and Pea Curry. If you’ve got a dinner date or just treating yourself, this one’s a keeper. Happy eating!

VEGAN CAULIFLOWER AND PEA CURRY

Hey, foodies! Ever tried whipping up a Vegan Cauliflower and Pea Curry? It’s this absolutely heartwarming dish that, trust me, will become a staple in your kitchen. I’m sharing my all-time favorite recipe here. Trust me; it’s so scrumptious, you might just be tempted to lick the bowl clean!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

VEGAN CAULIFLOWER AND PEA CURRY

Amount per Serving

Calories

315

% Daily Value*

Fat

 

16

g

25

%

Carbohydrates

 

38

g

13

%

Fiber

 

10

g

42

%

Sugar

 

8

g

9

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 whole cauliflower chopped into little bites (think 3 cups or around 720ml).
• A handful of fresh peas: say about 1 cup 240ml.
• Coconut milk: 1 creamy can that’s 14 ounces or 415ml.
• 1 onion – dice it up!
• Garlic: 3 cloves squashed and minced.
• Ginger: A thumb-sized piece all grated.
• A sprinkle of turmeric powder: about a teaspoon 5ml.
• Our magic ingredient curry powder: 2 teaspoons (10ml).
• A pinch of cumin seeds: half a teaspoon 2.5ml.
• Good ol’ olive oil: a drizzle maybe 2 tablespoons (30ml).
• Salt however much you fancy.
• Some fresh cilantro only if you’re feeling fancy for that pop of green.
• And a squirt of lemon juice, about 1 tablespoon (15ml).

Instructions

• Grab a skillet and warm that olive oil on medium.
• Toss in the cumin seeds; they’ll do a little dance when they’re ready.
• Now, toss in those onions. Wait ’til they’re all soft and dreamy, roughly 4-5 minutes.
• In with the garlic and ginger. They just need a couple of minutes.
• Now, for that golden touch – turmeric and curry powder!
• Alright, it’s showtime for our Vegan Cauliflower and Pea Curry stars – in with cauliflower and peas.
• Splash in that creamy coconut milk.
• Season with salt, your taste, your rules.
• Turn down that flame and let it bubble gently. When the cauliflower is all soft and tender, you’re golden.
• A squirt of lemon, and you’re good to plate up.

Notes

TIPS

Fancy it smooth? Whiz up part of the curry and mix it back in.

Spice lovers, toss in a chili or a cheeky sprinkle of cayenne.

Fresh cilantro on top makes everything better!

SERVING 

Lay it over steamed rice or maybe quinoa, perfect for a hearty dinner.

Got naan? Dip it in!

A squeeze of lime or lemon right when serving? Yum!

Fresh salad on the side? You’ve got a balanced plate.