This recipe is inspired by my Mum. It is based on a Gujarati-stye dish but I always consider my Mum to have revolutionised Indian food at my house…no excess oil, no garam masala that leads to heart burn and it is super nutritious! This dish is packed with heaps of flavour. I love the fact that it does not contain any garlic…I feel like it can become very easy for all Shaaks (Gujarati dishes involving vegetables and/or meats) to become very similar in flavour because each individual develops a set masala recipe! I hope you enjoy this healthy, vegan and gluten free dish as much as I do! Serve it with rotli (Indian thin flat bread), rice or even put it in a toasty…it makes an awesome toasty sandwich filling!
Preparation time: 40 minutes (including cooking time)
Ingredients (Serves 4):
- 1 large Cauliflower head (cut into florets)
- 1 big Onion (diced)
- 2 cups Fresh Green Peas
- 3 Tomatoes (diced)
- Thumb sized Ginger knob (grated into lengthwise strips)
- 2 Cinnamon Sticks
- 1 tsp Mustard Seeds
- Pinch Asafoetida
- Salt (add to taste)
- 1 tsp Turmeric
- 2 tsp Coriander Cumin powder
- 2 Dried Red Chillies
- 2-3 tbsp Olive Oil
Method:
- Warm the oil in a pan to a point where the spices will sizzle when added
- Add the cinnamon sticks, mustard seeds and asafoetida to the oil and let sizzle (not burn)
- Add the onions and grated ginger to the oil and let them brown
- Add the tomatoes, peas, salt, turmeric, red chillies and coriander cumin powder and then the tomatoes and spices cook down for roughly 7 minutes
- Add in the cauliflower and stir well
- Cover with a lid and cook for 10 minutes
- Enjoy my Little Peas!
theveganpea 