Green Pea and Cauliflower Curry

5.0 (1 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind