Cauliflower, Carrot, Mushroom, And Pea Curry

Name: Cauliflower, Carrot, Mushroom, And Pea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T olive oil (plus a little more if needed); 1 T butter; 1 lg onion; 1 shallot; 4 cloves garlic; 1 medium head cauliflower, chopped; 3 large carrots, chopped; 8 oz sliced mushrooms; 1 lb bag mixed chopped bitter greens (mustard, chard, collard, etc); 1 cup frozen peas; 1 can pureed tomatoes; 2 T (?) ginger from a tube; 1 jalepeno, chopped (could add more); 2-4 c chicken or vegetable stock; 1 small bunch cilantro; 1 T ground coriander (plus more to taste); 1 1/2 tsp ground cumin (plus more to taste); 1/2 tsp turmeric; 1 T (?) curry powder; 1 1/2 tsp (?) ground chili pepper; 1 T garam masala (plus more to taste); 1 c sour cream or yogurt (optional)

Servings: persons

1 T olive oil (plus a little more if needed)
1 T butter
1 lg onion
1 shallot
4 cloves garlic
1 medium head cauliflower, chopped
3 large carrots, chopped
8 oz sliced mushrooms
1 lb bag mixed chopped bitter greens (mustard, chard, collard, etc)
1 cup frozen peas
1 can pureed tomatoes
2 T (?) ginger from a tube
1 jalepeno, chopped (could add more)
2-4 c chicken or vegetable stock
1 small bunch cilantro
1 T ground coriander (plus more to taste)
1 1/2 tsp ground cumin (plus more to taste)
1/2 tsp turmeric
1 T (?) curry powder
1 1/2 tsp (?) ground chili pepper
1 T garam masala (plus more to taste)
1 c sour cream or yogurt (optional)

1
Finely chop onion, shallot, and garlic in a food processor. Heat butter and oil, then sautee onion paste (with a little sprinkle of salt), stirring occasionally, about 5-7 min until starting to brown. (It may turn green while cooking. Don't worry. This is fine.) Add pureed ginger and jalepeno and sautee a couple more minutes, stirring frequently to prevent burning. Add spices and sautee until fragrant. Add tomatoes and simmer several minutes until reduced and browning. Adjust seasoning. Add cauliflower, carrots, and a cup or two of stock. Cover and cook awhile, stirring occasionally, until starting to soften (maybe 8-10 min?). Add mushrooms and greens, stir and add a little more stock if needed. Cover and cook several more minutes until vegetables cooked through. Add frozen peas, garam masala, and adjust seasoning to taste. Add sour cream or yogurt (optional) and stir to combine. Finally, add chopped cilantro. Serve over rice or eat as is. Yum!

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 T olive oil (plus a little more if needed), 1 T butter, 1 lg onion, 1 shallot, and more.

Yes, Cauliflower, Carrot, Mushroom, And Pea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!