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Recipe for Curried Cauliflower and Peas

Because I usually serve this vegetable dish alongside chicken curry (my version of Chicken Tikka Masala, the “national dish of Great Britain), I want it to taste different from that. So out goes the tomato base; in comes an equally complex blend of Indian spices. Of course, you can serve this over basmati rice all by itself, and not feel like you’re missing out. 

1-2 tablespoons extra-virgin olive oil

½ teaspoon crushed red pepper

1 onion, sliced in thin strips

2 cups cauliflower florets

1 teaspoon minced garlic

¼ cup chicken stock or water, as needed

3/4 cup frozen green peas

1 tablespoon Patak’s mild curry paste

1 teaspoon curry powder

½ teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and freshly ground black pepper to taste

1-2 Roma tomatoes, chopped

¼ cup whole milk 

Heat the oil with the crushed red pepper in a large skillet or wok. Add the onion and stir over medium-high heat until lightly caramelized, then add the cauliflower. As the florets start to turn golden around the edges, add the minced garlic and cook 1-2 minutes. Do not burn garlic. Add the chicken stock or water and cover for 2-3 minutes to cook cauliflower through. Stir in the green peas and cook 1 minute. Add the spices, starting with the curry paste, then curry powder, turmeric, cumin, onion and garlic powders, stirring to incorporate. Season to taste with salt and pepper. Add the chopped tomatoes and the milk, cooking just until tomatoes turn bright red and milk thickens into a light but creamy reddish yellow sauce. Serve with basmati rice. Serves 4-6.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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