This is a very healthy curry using all the summer vegetables. I have not overcooked any vegetables used in this curry as I wanted to retain its goodness. This dish is particularly great for vegetarians as it has a good variety of vegetables.

Cauliflower, Carrot and Pea Curry

Serves 4




1 Small Cauliflower- Cut into florets- washed and dried

1 Medium Potato-Peeled and cut into large Chunks

1 Medium Carrot- Peeled and cut into chunks

2 Handful Fresh or Frozen Peas

1 Cup Freshly Chopped Spinach

2tbsp Oil

2tsp Jeera/Cumin

½ Onion- Chopped

4 Cloves Garlic-Crushed

3 Large Tomatoes- grinded

¼ Red Pepper (Capsicum) - grinded

½ tsp Turmeric Powder- to add in the curry

½ tsp Turmeric Power- to add in the boiling water

2tsp Garam Masala Powder

1tsp Chilli Powder; if you like it hot add more

1tsp Lemon Juice

Salt to taste




Boil the Cauliflower florets in water, add ½ tsp of Turmeric powder and salt to this. The reason for adding turmeric is that the cauliflower with pick up a nice tinge of yellow.

Cook until slightly tender; do not overcook. Drain and reserve the water.

Meanwhile, take a wide bottomed pan; add oil and the cumin. Let it sizzle, and then add the onions and garlic. Cook until golden brown. Add the fresh peas at this stage; if you are using frozen peas add them at the end when you add the cauliflower. Let the potatoes and carrots go in with the fresh peas. Add some salt to taste and let this cook.  When the potatoes are nearly cooked add the grinded peppers, spinach and tomatoes. Let this simmer for a while until the rawness of the tomatoes fade. Add the cauliflower and frozen peas (if you are using frozen) and all the other ingredients including a little of the reserved cauliflower water. The consistency should be saucy. If you would like to add more cauliflower water then do so at this stage. Taste for salt. Let it simmer until the oil separates from the tomatoes.  Do not cook this curry for a long time or else you will overcook the cauliflower.

Serve hot with Chapattis or rice.