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Green Pea and Cauliflower Curry

1 small cauliflower, cut into florets
1 1/2 cups green peas
1/2 cup brocolli, cut into florets
4 Tbsp. olive oil
1 medium white onion, thinly sliced
1 garlic clove, mashed
1 tsp. grated ginger
3/4 tsp. turmeric
1 Tbsp. ground coriander
1 Tbsp. vindaloo paste*
2 tsp. sugar (try Florida Crystals brand)
3/4 cup plain, nondairy yogurt
2 tomatoes, cut into thin wedges

• In a pot over medium-high heat, add the cauliflower, green peas, and brocolli and cover with water. Bring to a boil and cook until tender. Drain.
• Heat the olive oil over medium heat in a sauté pan. Cook the onion, garlic, and ginger until browned.
• Add the turmeric, coriander, vindaloo, sugar, nondairy yogurt, and tomatoes. Cook for a 1/2 hour.
• Add the cauliflower and peas. Cook for another 1/2 hour.
• Serve hot over rice.

Makes 4 servings

*Note: Vindaloo paste is available in the Indian-foods section of the grocery store.

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  • Nancy K says:

    I made this tonight and I thought it was delicious! It wasn’t hard to make and I would definitely make it again. Very tasty. Could use a little salt.

  • KK says:

    I made this tonight and it was great! I didn’t have the non-dairy yogurt so I substituted with coconut creamer. I will definitely make this again.

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