Cauliflower and Pea Curry

A fabulous accompaniment for spicy lamb cutlets or just as good with red lentil dhal and some freshly cooked basmati rice. This classic Indian dish has many variations and this one is a simple South Indian flavoured version with curry leaves and cummin seeds.

Prep time: 10 minutes. Cooking time: 25 minutes

Half a head of a small cauliflower cut into small florets
1 cup frozen peas
1 onion finely diced
1/2 tomato chopped
3 cloves garlic and equal amount of ginger ground together into paste
1 tbspn cummin seeds
1 cinnamon stick (preferably cinnamon bark)
1/2 tspn turmeric
1 tsp cummin powder
1 tsp chilli powder
2 tbspn vegetable oil
Handful of fresh curry leaves
Handful of coriander leaves chopped for garnish
Salt to taste

Heat oil in heavy based pot over medium heat
Add cinnamon bark, cummin seeds, curry leaves and heat until fragrant
Add onions and cook slowly over low-medium heat until transparent
Add ginger and garlic paste and mix through onions
Add cummin powder, turmeric and chilli powder and cook spices with onions for 1 minute taking care not to burn
Add tomato, mixing through onions and spices until heated through and starting to break up, add half a cup of water if necessary.
Add cauliflower and another half cup water and simmer over low heat until almost tender. (About 10-15 minutes)
Add salt to taste
Add peas and cook for 3-5 minutes until tender but still bright green
Garnish with chopped coriander
Serve with rice

Serves 4 as a main with rice or 6 as an accompaniment.

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Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a Healthcare Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog is written in the spirit of sharing my foodie adventures.

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