Korma Cauliflower with Peas
Pea shoots are a seasonal ingredient that are worth snagging if you can find them. They are so tender and tasty and add a special dimension to this dish. But even if you can’t, this is still a winning combination for a simple weeknight curry.
1 tablespoon vegetable oil
3 cups cauliflower (small 1-inch) florets
1 jar Maya Kaimal Coconut Korma
1/2 cup frozen or fresh shelled peas
Fresh pea shoots, (optional)
1/4 cup cilantro leaves (optional)
In a medium-sized covered skillet, heat the vegetable oil over medium heat. Add the cauliflower and partially cover. Stir often until lightly browned, 8 to 10 minutes.
Add the Coconut Korma and partially cover. Simmer over low heat, stirring occasionally, until the cauliflower is cooked through, about 7 more minutes.
Add the peas and simmer a few more minutes. Garnish with peas shoots and/or cilantro. Serve over rice or your favorite grain.