Cauliflower and Black Eyed Peas Curry (Low Carb + Vegan)
This Cauliflower and Black Eyed Peas Curry balances the carbs in the legumes with tasty, low-carb veggies like cauliflower and mushrooms, with a creamy finish of cashew milk or coconut milk. Served with cauliflower rice, if low-carb, or with white or brown rice, it makes a tasty meal that'll keep you sated for hours to come. This is a gluten-free, soy-free recipe and it can be nut-free if you use coconut milk.
Servings: 8 servings
Calories: 97kcal
Ingredients
- 14 oz black eyed peas (canned or homecooked or frozen are all fine)
- ½ medium onion (diced)
- 1 medium tomato (diced)
- 8 oz mushrooms (quartered)
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger garlic paste
- ½ head cauliflower (separated into small florets)
- ½ teaspoon cayenne
- ½ teaspoon turmeric
- ½ teaspoon paprika (optional, for color)
- ½ to 1 teaspoon garam masala
- 1 cup cashew milk (or coconut milk. You can make the cashew milk at home by blending ¼ cup raw cashews with ¾ cup water)
- Salt to taste
Instructions
- Place the tomatoes and onions in a blender with one mushroom. Blitz into a smooth paste. Add a bit of water if necessary to keep the blades moving, but add as little as possible. Set the paste aside.
- Heat oil in a saucepan. Add cumin seeds and let them become fragrant, which they will in a few seconds. Add the tomato onion paste, and stir in the cayenne and turmeric and paprika, if using. Add the ginger garlic paste. Mix well.
- Cook the tomato onion paste until it darkens and the liquid has evaporated. Add the cauliflower florets followed by mushrooms. Mix well.
- Add a dash of salt. Cover and cook over medium-low heat until the vegetables are almost tender. Keep an eye and don't let the veggies burn. Add a quarter cup of water if they begin to stick.
- Add the black eyed peas with two cups of the stock you cooked the peas in, or, if you used canned or frozen beans, just add water. Stir well and bring to a boil. Cover and continue cooking five more minutes or until the veggies are fully tender.
- Stir in the coconut milk or cashew milk. Add salt to taste and the garam masala. This curry doesn't need much garam masala--just a tiny bit, so add a little at first, taste, then add more if you want.Let the curry warm through, then turn off heat.
- Garnish, if you wish, with a couple of tablespoons of chopped cilantro.
Notes
- The recipe is already low-calorie and low-carb, but you can reduce the calories further by swapping the coconut oil for vegetable stock to saute the tomato-onion past.
- This curry can be refrigerated for up to three days. You can freeze in an airtight, freezer-safe container for up to three months.
- For a low-carb dieter, serve the curry with cauliflower rice. A vegan cucumber raita goes beautifully with it without adding too many carbs.
- For others, serve with brown or white rice and the raita. Poppadums on the side would be amazing.
Nutrition
Calories: 97kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 350mg | Fiber: 5g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 2mg