Cauliflower and Peas curry (Gobi mutter curry)

Cauliflower never appealed to me when I was young.  I hated its shape and would hardly eat it.  But now, I love cauliflower.  I can eat it raw in salads and even cooked in curries.   My favourite is Cauliflower BangBang. I love the way flavours get attached to cauliflower so that it always tastes like a new dish.  Cauliflower and peas is one of those curries you can cook in a jiffy if the cauliflower is ready prepared beforehand.   To make it a bit more colourful I added some frozen peas to the cauliflower.

Ingredients (serves 4):

• One medium cauliflower – washed and cut into small pieces.
• one cup frozen peas
• 2 or 3 tablespoons of sunflower oil (Most cooking oils are fine but try and use one which is low in saturated fats and trans fats)
• 1 tsp of cumin seeds
• 1 tsp. salt
• 1 tsp turmeric powder
• 1 tsp of ground cumin (jeera) powder.
• One cup of fresh or tinned tomatoes
• 2 cloves of garlic chopped finely
• small piece of ginger – grated finely
• 2 green chilies also finely chopped
• A small bunch of fresh coriander.

Method:

How do you serve your gobi mutter curry?

Cauliflower is also great for making other dishes such as:

• Cauliflower and potato curry
• Cauliflower and sweet potatoes soup
• Aloo Gobi
• Cauliflower and Broccoli Curry with Cashew Nuts

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