Vegan Cauliflower, Red Pepper & Pea Curry

Quite spicy, feel free to change the amount of chilli, very satisfying. I think next time I may add a couple of spoons of coconut milk? Anyhow continuing the healthy “please can my cholesterol lower” scheme this is supper tonight! 

Ingredients, Vegetables:

2 red onions, finely sliced. 2 cloves of garlic, grated. A tbsp grated ginger. 1 red pepper, thinly sliced. 1 small cauliflower, break into florets.  1 or 2 chillies, seeds moved and sliced thinly. 3 medium sized tomatoes, diced. 150g frozen peas. 

Spices:

2 tsp ground cumin, 1 tsp turmeric, curry leaves if you’ve got them, 1/2 tsp chilli powder, 1 tsp mustard seeds.

Liquid: Just 150ml of vegetable stock.

To finish: Black pepper, garam masala and a squeeze of lemon juice (this really lifts the flavours!)

Ok, simply:

Heat a little oil add the mustard seeds, after a minute or so they will “pop”. Add the garlic, onion, ginger and other spices. Sauté until softened. 

In goes the cauliflower, sauté for a few minutes. Then add the chilli, tomatoes and peas, sauté again for a couple of minutes. Add veg stock, simmer for 15 minutes. Increase the heat if you’ve got too much liquid, this is better as a “dry” curry! To finish a sprinkle of garam masala, black pepper and squeeze of lemon juice.