How long does cauliflower and peas kurma [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can cauliflower and peas kurma [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make cauliflower and peas kurma [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cauliflower and peas kurma [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cauliflower and peas kurma [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

4K Views 10 years ago

Cauliflower and Peas Kurma
[Vegan]

PT By: Preeti Tamilarasan

Author Bio

Healthy, wholesome regional Indian cuisine. I am Preeti Tamilarasan, author & photographer of Jopreets Kitchen. I’m an... Read More

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Cauliflower and Peas Kurma [Vegan]

Dairy Free

This creamy kurma is a very simple, healthy, and flavorful coconut-based curry. In it, cauliflower florets and fresh green peas are tossed in a medley of fragrant ingredients including fresh methi leaves, tomato, ginger-garlic pasta, turmeric, and mustard seeds. Serve this with roti or flatbread, you’re not going to want... Read More

Ingredients You Need for Cauliflower and Peas Kurma [Vegan]

15-16 cauliflower florets
1/2 cup fresh green peas
1/4 cup finely chopped methi leaves
1 medium sized onion, finely chopped
1 tomato, finely chopped
1/2 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
Salt, to taste
2 cups thick coconut milk
1 teaspoon mustard seeds

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How to Prepare Cauliflower and Peas Kurma [Vegan]

Boil cauliflower and green peas in water for 5 minutes. Drain the water completely. Heat 2 teaspoons oil in a pan. Temper mustard seeds.
Add chopped onions and cook for 1 minute on low-medium heat. Add chopped tomatoes and mash the pulp. Add ginger-garlic paste and stir well.
Add methi leaves and stir well. Add cauliflower florets and green peas. Mix well. Add turmeric powder, chili powder, garam masala, and salt to taste.
Add 1/4 cup water and cook for 2 minutes. Add coconut milk and cook it covered on low heat for 10-15 minutes. Serve.

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