A quick and simple curry to make – with a gorgeous green colour from the spinach and peas. Healthy and a crowd pleasing.
I’m pretty excited about this recipe.. Firstly because it contains so many of my favourite curry ingredients, i.e. cauliflower (I always have gobi something at Indian restaurants), sweet peas and spinach.
This is one of the quickest and simplest curries to make. Making a paste speeds things up and really enhances the flavour. It’s as simple as throwing all the ingredients into a blender and pulsing for a couple of minutes. In this one I add in 4 big cups of spinach and a bunch of coriander, including the stalks for tons of flavour.
I love the gorgeous green colour from the spinach and peas and you’re getting some great nutrients from the iron in the spinach, protein rich peas and the high levels of vitamin C in cauliflower. And it’s tastes delicious!
I would either eat this on its own or with some of my favourite buckwheat flatbreads.
A quick and simple curry to make - with a gorgeous green colour from the spinach and peas. Healthy and a crowd pleasing.
Prep time: 10 minutes mins
Cook time: 35 minutes mins
2 servings
5 from 1 vote
Ingredients
For the paste
- 1 bunch of spring onions chopped
- 1 bunch of coriander including stalks
- 4 cups spinach
- 1 knob ginger
- 4 garlic cloves
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cumin seeds
- 1 tsp turmeric
- Pinch asafoetida
- 2 tbsp olive oil
- 1/2 green chilli
For the curry
- 1 small head cauliflower grated
- 3 cups water
- 4 cups frozen peas
- 2 tbsp coconut yogurt or coconut milk
- Juice 1/2 lemon
- 1 tsp himalayan salt
- Black pepper
- 1 tsp chilli flakes optional
Instructions
Blitz all the paste ingredients and then fry in a frying pan on a low heat for 5 minutes (no need to add oil but add a little water if it gets too to dry).
Add the water and cauliflower. Stir well. Then simmer for 30 minutes until the cauliflower is cooked and soft.
Add in the peas, coconut yogurt, lemon juice, salt and pepper and chilli flakes. Stir to combine and simmer for 1 -2 minutes until the peas are warm.
Serve with flatbreads.
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More Recipes with Peas, Cauliflower or Spinach
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Discuss this Recipe with Niki
6 Responses
I love cauliflower rice and have enjoyed experimenting with it in different ways. This looks like a really flavorful combination – I’m excited to try. Not to mention the gorgeous color – it makes me excited for spring! I’ve never heard of asafoetida – what is that?Reply
Thank you so much Jessica!
I love the green colour too. Asafoetida is an Indian Spice which adds some extra zing (but this recipe will work perfectly without it)
Best wishes
Niki xxReply
What an amazing idea, Niki! I know you love turning your dishes green, but this one is especially awesome!
Can’t wait to do a guest recipe for you!
xx Lynn
Reply
Thank you Lynn!
I’m so excited to see one of your amazing recipes here!
Lots of love
Niki xxxReply
Hi friend, will check that recipe out tomorrow! Thank you for sharing. One tipp: I cannot find a PRINT BUTTON. Maybe you can add one if you find the time. xoxo Janine
Reply
Hi Janine
Yes, excellent idea! Will be adding very soon.
So glad you like it honey
Love Niki xxxReply
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