Cauliflower Curry with Peas

Tonight’s post is a simple and delicious side dish since I noticed I seem to post few side dish recipes. This recipe is versatile as it can be augmented to make it a main dish with the addition of a protein like chicken or seafood. It is also extensible in that you can add other vegetables like carrots, potatoes, tomatoes, and/or green beans. And you can ‘dress it up’ with fresh herbs as a garnish – like cilantro or scallions. I made the basic form of this recipe since it was late and I was hungry. Hey, it beats running out to the nearest burger or teriyaki joint (not that there is anything wrong with that from time to time!). Anyway, I hope you like this recipe and try it for yourself – and if you do, I hope you add your favorite meats and vegetables to really enjoy it as a main dish – oops, there I go, I did it again!

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Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2

Ingredients

1 lb cauliflower, cleaned, cored and cut into bite size pieces (approximately 1 smallish head)
4 oz yellow onion, diced (approximately ½ medium onion)
½ tsp garlic, minced
½ small lemon, juiced
3 oz frozen peas
8 oz coconut milk
1½ tbsp panang curry paste
1½ tsp ghee (or vegetable oil)

Instructions

Fill a medium stock pot ⅔ full with water and heat to a low boil.
Heat a large skillet or wok over Medium heat.
Add the cauliflower to the water and cook approximately 10 minutes until tender.
A knife inserted into a large floweret slips in with a little resistance.
While the cauliflower cooks, add the ghee to the pan.
When melted, add the onion and cook until lightly browned on the edges, approximately 10 minutes.
Add the garlic and cook until fragrant, approximately 1 minute.
Add the coconut milk and panang curry paste, gently whisk to combine.
Bring the curry mixture to a light simmer.
Drain the cauliflower, reserving ½ cup of the cooking liquid.
Add the cauliflower to the curry mixture and gently stir to coat and combine.
Add the peas and cover for 2 minutes.
Drizzle the lemon juice on top and stir gently to combine.
If the sauce is too thick, add a small amount of the cooking water to thin.
Serve garnished with finely chopped cilantro or thinly sliced scallions.

Notes

I served mine with brown rice - the rice soaks up the sauce and is incredibly delicious!

Some additions you can make are:

Add some parboiled potatoes along with the cauliflower.
Quarter some grape or cherry tomatoes and add them with the lemon juice.
Add frozen green beans at the same time as the peas. They may take a minute or two longer to heat through.
Cube some chicken breast or boneless thighs or shell some prawns and cook them in the ghee before the onions, removing to bowl with a slotted spoon and re-adding them with the cauliflower.

Nutrition Information

Calories: 384 Fat: 25g Saturated fat: 17g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 28g Sugar: 14g Sodium: 1145mg Fiber: 10g Protein: 11g Cholesterol: 0mg

Fill a medium stock pot 2/3 full with water and heat to a low boil. Heat a large skillet or wok over Medium heat. Add the cauliflower to the water and cook approximately 10 minutes until tender. A knife inserted into a large floweret slips in with a little resistance.

While the cauliflower cooks, add the ghee to the pan. When melted, add the onion and cook until lightly browned on the edges, approximately 10 minutes.

Add the garlic and cook until fragrant, approximately 1 minute. Add the coconut milk and panang curry paste, gently whisk to combine. Bring the curry mixture to a light simmer.

Drain the cauliflower, reserving 1/2 cup of the cooking liquid.

Add the cauliflower to the curry mixture and gently stir to coat and combine. Add the peas and cover for 2 minutes.

Drizzle the lemon juice on top and stir gently to combine. If the sauce is too thick, add a small amount of the cooking water to thin. Serve garnished with finely chopped cilantro or thinly sliced scallions.