Cauliflower, Sugar Snap And Almond Curry
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A dry cauliflower curry with sugar snap peas and almonds, cooked without added water to concentrate flavors. Serve with rice or flatbreads.
Ingredients
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 fat green chilli pierced a few times with a knife
- 8 new potatoes
- 1 cauliflower head cut into small florets, stalk chopped
- 1 tsp salt
- 1/2 tsp ground turmeric
- 2 tsp ground coriander
- 1/8 tsp chilli powder
- 1 tsp sugar
- 1/3 lbs sugar snaps
- 7/8 oz flaked almonds
- lemon juice squeeze
- cooked rice or flatbreads
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.4 mg
- Iron: 5.51 mg
- Magnesium: 91 mg
- Phosphorus: 261 mg
- Potassium: 1596 mg
- Zinc: 1.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 8 new potatoes
- 1 tsp salt
- 1/2 tsp ground turmeric
- 2 tsp ground coriander
- 1/8 tsp chilli powder
- 1 tsp sugar
- 1/3 lbs sugar snaps
- 7/8 oz flaked almonds
- cooked rice or flatbreads
Prepare
- 1 fat green chilli, pierced a few times with a knife
- 1 cauliflower, head cut into small florets, stalk chopped
- lemon juice, squeeze
Let's Cook
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Step 1.
Heat the vegetable oil in a large pan over medium-high heat. Add the cumin seeds and fry until fragrant and deep golden brown, about 30 seconds. Add the whole green chilli (pierced a few times) and cook, stirring, for around 30 seconds until the skin is blistered all over.
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Step 2.
Reduce the heat to low. Add the new potatoes and the chopped cauliflower stalk to the pan. Cook, stirring occasionally, for 6 minutes until the potatoes and stalk just start to soften.
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Step 3.
Add the cauliflower florets, salt, ground turmeric, ground coriander, chilli powder, and sugar to the pan. Stir well to coat the vegetables with the spices. Cover the pan with a lid and cook for 5 minutes, stirring occasionally. The mixture will look dry, but do not add water; the vegetables will sweat and cook in their own steam.
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Step 4.
After 5 minutes, add the sugar snap peas to the pan. Stir to combine, cover again, and cook for another 5 minutes, stirring occasionally, until all vegetables are tender. If you are very concerned about sticking, you can add a tiny splash of water, but try to avoid it.
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Step 5.
While the curry is cooking, toast the flaked almonds in a small frying pan over medium heat until golden, about 2-3 minutes. Set aside.
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Step 6.
Once the curry is cooked, squeeze lemon juice to taste over the curry. Gently fold in the toasted flaked almonds. Serve hot with cooked rice or flatbreads.