Indian Cauliflower and Green Pea Curry

Mild and flavorful, nightshade-free, dairy-free version of the original Cauliflower and Peas Curry or Gobi Matar.

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 wonderfully flavorful with the unique blend of fresh and dried spices, including anti-inflammatory turmeric.

What is the benefit 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.

Dairy can be a hard habit to break

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.

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photo of cauliflower and green pea curry in red bowl

Cauliflower and Green Pea Curry


Scale

Ingredients

  • 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

Instructions

  1. Cook the cauliflower florets and peas in boiling water until tender. Drain.
  2. Saute onion, garlic, and ginger in safflower oil or ghee until soft and golden.
  3. 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.
  4. Serve with rice.

Try some of my other nightshade-free, dairy-free curry recipes:

Kabocha Squash and Red Lentil Curry (V, GF)

Coconut Sweet Potato and Chickpea Curry

Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

Ask me anything...

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