Gobi Matar Curry w/ Rice
Servings 4 servings
Calories 503kcal
Ingredients
- 2 cups Cauliflower florets About half a head
- ½ Yellow onion, medium diced
- 1 can Coconut milk
- ½ cup Green peas If frozen, ensure to thaw first
- 2 tbsp Vegetable oil
- 1½ tbsp Curry powder
- 1 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- ½ tsp Paprika
- ½ tsp Cumin seeds Optional
- ½ tsp Garam Masala
- ½ tsp Salt
- ½ Red chili pepper, minced Optional. May substitute ¼ tsp of cayenne pepper
- Pinch Black pepper
- 4 cup White rice, cooked
Instructions
- Add oil to a medium-sized saute pan and turn to medium heat. Add onions and cook until just translucent. About 5 minutes.½ Yellow onion, medium diced, 2 tbsp Vegetable oil
- Stir in ginger, garlic, cumin seeds, and chili pepper. Cook for 3 minutes.1 tbsp Garlic, minced, 1 tbsp Ginger, minced, ½ tsp Cumin seeds, ½ Red chili pepper, minced
- Stir in cauliflower and peas. Cook for an additional 5 minutes.2 cups Cauliflower florets, ½ cup Green peas
- Add coconut milk, curry powder, paprika, salt, pepper, and cover. Bring to a boil, reduce to a simmer and cook for 30 minutes.1 can Coconut milk, 1½ tbsp Curry powder, ½ tsp Paprika, ½ tsp Salt, Pinch Black pepper
- Add garam masala and cook for 5 minutes½ tsp Garam Masala
- Serve with 1 cup of white rice4 cup White rice, cooked
Nutrition
Serving: 0.25g | Calories: 503kcal | Carbohydrates: 58g | Protein: 11g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 330mg | Potassium: 566mg | Fiber: 6g | Sugar: 5g | Vitamin A: 310IU | Vitamin B1: 2mg | Vitamin B2: 2mg | Vitamin B3: 4mg | Vitamin B5: 1mg | Vitamin B6: 3mg | Vitamin C: 45mg | Vitamin E: 3mg | Vitamin K: 30µg | Calcium: 71mg | Copper: 3mg | Folate: 65µg | Iron: 7mg | Manganese: 4mg | Magnesium: 89mg | Phosphorus: 220mg | Selenium: 15µg | Zinc: 4mg
Print Recipe