This is not a typical dish that you would necessarily eat in India (they would substitute the peas for potatoes as their peas are different to our Birds Eye Frozen pea variety) however I think families that came and settled in the UK years ago had to adapt and work with the vegetables they had access to.
As a child growing up I can’t say that this was one of my favourite curries, however over time it has grown on me. Since having children of my own though I can see why my mum used to have this as a regular dish on the menu. It’s an easy way to get veggies into kids.
This curry makes cauliflower taste so much better than cauliflower usually tastes. Whilst both my girls love steamed cauliflower and will happily eat it, I personally am not a fan! The simple addition of spices makes cauliflower eaten this way taste loads better.
I usually serve this with Chapatis and plain yogurt and it always gets the thumbs up. You could also put this into a pitta bread with salad and plain yogurt and it would taste equally delicious.
- 400g chopped Cauliflower (I try to cut mine down into small florets)
- 2 cups of frozen Peas
- 35g blitzed or grated Ginger
- 1/4 tsp Turmeric
- 1-2 Chillies blitzed or finely chopped (optional)
- 3 tbs Oil
- 1 Tsp Black Mustard Seeds
- 1 Tsp Pink Salt (or normal salt)
- 2 Tsp Ground Coriander
- Heat your oil in a wide bottom pan.
- Add Black Mustard Seeds – stand back as these will sizzle and pop.
- Throw in your chopped cauliflower and stir so that they are coated in the oil.
- At this point add all your spices. Add Turmeric, Ground Coriander and Pink Salt. Add your blitzed (or finely grated) ginger and blitzed (or finely chopped) chillies.
- Stir to ensure that the spices coat the cauliflower.
- Add your peas and turn down the heat.
- Add 10ml water if you feel the spices are burning.
- Close pan lid and cook for 5-10mins.
- Depending on the size of your cauliflower florets you may need to adjust cooking time. The cauliflower should be soft but not mushy.