Curried Cauliflower with Peas recipe

Originally posted March 1, 2013

A big thank you to Aida Mollenkamp for this recipe for Curried Cauliflower with Peas from her book Keys to the Kitchen. I have made this twice, both times with much success.

The children (now almost 9 and 7) loved it as well. I put my Family Chef spin on it so it’s not quite as spicy. I hope you’ll try it, even if you think your kids are picky eaters. It’s worth a shot!

Curried Cauliflower with Peas

Yield serves 3-4

Adapted from a recipe by Aida Mollenkamp

• Vegetable oil
• 2 – 3 teaspoons grated fresh ginger (or ginger paste)
• 2 – 4 teaspoons mild curry powder, divided (see note)
• 1 head cauliflower, cut into bite-sized pieces
• 1/2 to 1 teaspoon kosher salt, divided
• 1 yellow onion, chopped
• 1/4 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 – 2 russet potatoes, peeled and diced
• 1 cup chicken or vegetable broth
• Optional: 1 cup cooked beef (ground or chopped steak)
• 1 cup frozen peas, slightly thawed
• 1/4 cup cilantro or mint, roughly chopped
• Corn tortillas or about 2 cups cooked brown rice

Note: To make your own mild curry powder, mix together 2 tablespoons each cumin and coriander, 2 teaspoons turmeric, and 1/2 teaspoon each ground ginger and mustard. Add cayenne or crushed chile peppers to make it spicy. Store in a spice jar until ready to use.

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1. Heat 2 teaspoons of oil in a large frying pan over medium-high heat. As soon as the oil is shimmering, add the ginger, half of the curry powder, and all of the cauliflower. Season with 1/4 teaspoon salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, about 5 to 7 minutes. Remove and set aside.
2. With pan off heat, add 2 teaspoons oil, onion, black pepper, and remaining curry powder (start light; you can add more later). Return pan to medium heat. Once onion is soft, add remaining 1/4 teaspoon salt and garlic. Cook 1 minute.
3. Add cauliflower, potatoes, broth, and beef if using. Bring to a low boil. Cover, lower heat to a simmer, and cook about 5 minutes. Stir and continue cooking until potatoes are knife-tender, about 8 to 10 minutes.
4. Add peas and cook about 2 minutes until heated through. Adjust seasoning with additional salt or curry powder as needed.
5. Top with chopped cilantro or mint and serve with tortillas or over brown rice.