Serve as a Side Dish with Simple Indian Meal
Make Indian Cauliflower and Green Pea Curry as a side dish for a simple vegetarian Indian meal with dal, basmati rice, and a fresh chutney. My family and I made this last night in a hurry, thanks to having half a cauliflower already cut into florets in the refrigerator. It makes enough for leftovers that are very tasty too!
This Curry is Made Without Nightshades or Dairy
This dish is typically made with tomatoes, chili peppers, and cream. But my version of Indian Cauliflower and Green Pea Curry uses butternut squash and umeboshi vinegar in place of tomatoes, cashew or coconut milk instead of cream, and is still flavorful with a unique blend of fresh and dried spices, including anti-inflammatory turmeric.
Benefits of nightshade-free, dairy-free foods?
Cutting back on or avoiding nightshades (tomatoes, potatoes, eggplant, peppers, tomatillos) and dairy is recommended for anyone with inflammation or really any kind of illness. Arthritis, IBS, leaky gut syndrome, colitis, tendonitis, carpal tunnel syndrome, stomach issues, acid reflux, chronic infections, acne and cysts, and many other conditions improve with the elimination of nightshades and dairy foods.
Try going without for at least 6 weeks to experience the benefits. It takes this long for the toxins from nightshades to be eliminated from the body. Most of my recipes are nightshade-free and dairy-free, so take a look if you’re interested in trying this.
Load up on nutrient-dense foods to avoid dairy cravings
A lot of people say they can never give up cheese. I think of it more as adding in other foods and gradually crowding out cheese, as you fill your diet with other nutrient-rich foods. Make sure you’re getting enough good quality fats too, so you don’t crave cheese just because your body needs more nutrients.
I regularly eat avocados, use olive oil in my cooking and in salad dressings, eat wild caught fish, and eat some nuts and seeds, all of which have good fats. Try some of my other nightshade-free, dairy-free curry recipes listed at the bottom of this post, or search for “curry” on my recipe page.Print
- 1 small head cauliflower, cut into small florets
- 1 1/2 cups frozen green peas
- 1 yellow onion, thinly sliced and halved
- 1 teaspoon garlic, grated
- 2 tablespoons coconut oil or ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 3/4 teaspoon garam masala
- 3/4 teaspoon turmeric
- 1 tablespoon fresh ground coriander
- 1/2 tablespoon mango powder
- 1 teaspoon agave nectar
- seeds of 2 cardamom pods
- 3/4 cup cashew cream or coconut milk
- 1 1/2 cups butternut squash puree
- 1 teaspoon umeboshi vinegar
- sea salt to taste
- Cook the cauliflower florets and peas in boiling water until tender. Drain.
- Saute onion, garlic, and ginger in safflower oil or ghee until soft and golden.
- Add mustard seeds, fenugreek seeds, tumeric, garam masala, coriander, mango powder, agave nectar, cardamom seeds, and cashew cream or coconut milk and simmer for 3-4 minutes. Add butternut squash puree and umeboshi vinegar and simmer 3-4 minutes. Add cauliflower and peas and simmer a few minutes more. Taste and adjust seasoning with sea salt as needed.
- Serve with rice.