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The Single Vegan by Leah Leneman


2 servings

MacGourmet downloadCauliflower and Pea Curry. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Cauliflower and Pea Curry


  • 4 ounces cauliflower
  • 1 small onion(s)
  • 1 tablespoon Earth Balance Natural Buttery Spread Margarine
  • 1 clove garlic clove(s)
  • 1 piece ginger root
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon Garam masala
  • ¼ teaspoon chili powder
  • 1 tablespoon canned tomato paste
  • 4 tablespoons water
  • teaspoon sea salt
  • cup frozen green peas
  • 1 tablespoon regular soy milk
  • cup cooked brown rice


Chop the cauliflower into florets and cook in a very little water for about 5 minutes. Drain. Grate the onion coarsely. Heat the margarine in a saucepan and add the onion. Cook briefly until beginning to change color. Meanwhile, crush the garlic and grate or finely chop the ginger. Add them to the saucepan and stir well. Cook for another minute or so. Stir in the spice and coko for about 30 seconds longer. Then add the tomato puree and water, plus a little salt if required. Bring to a boil, then stir in the cauliflower and peas. Lower heat, cover pan, and cook for about 5 minutes, until the cauliflower and peas are tender. Stir in the soy milk and serve over rice, accompanied by mango chutney and a papadum if desired.


cauliflower frozen peas garam masala brown rice