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Cauliflower and Split Pea Curry

Main Ingredient(s): Cauliflower, Onion, Chillies

Type: Main Meal | Difficulty: Medium | Serves: 8

One of the best things to do with cauliflower other than cauliflower cheese!  

This is a great warming dish for vegetarians and meat eaters alike, it also reheats well the next day and is also tasty cold.

Provided by Jenny Thomson.


Cook the yellow split peas in 450ml water for 20 minutes. 

Drain the excess water and set aside.

Heat 2 tbsp oil in a large pan, add 1 tsp cumin seed and the cauliflower florets and fry until the cauliflower is coloured a bit. 

Remove to a bowl and set aside. Heat another tbsp oil in the pan, add another tsp cumin seed and when it starts to sizzle, add the onion. 

Cook gently until soft.

Add the ginger, chilli, and garlic to the pan and cook for a few minutes.

Grind the remaining cumin seed and coriander seed in a mortar and pestle. Add to the onion mixture and cook for a minute.

Add the coconut milk, tomatoes, raisins and cauliflower and simmer for about 10 minutes or until the cauliflower is tender, with the lid off.

Stir in the peas and lime juice. Adjust seasoning, stir through the chopped coriander and serve

This recipe can also be used for broccoli instead of cauliflower, beans, green split peas, chick peas or lentils can be used instead of yellow split peas.

Serve with rice.



5oz/150g yellow split peas

3tsp cumin seed

1 medium cauliflower cut into florets

1 onion chopped

3cm piece of root ginger grated

1 – 2 cloves garlic chopped

1 green or red chilli to taste

1 tsp coriander seed

½ tsp ground turmeric

1 tbsp garam masala

1 can coconut milk

1 can chopped tomatoes

handful of raisins

juice of 1 lime

½ bunch fresh chopped coriander to serve

Where to buy the ingredients in Fife...

› Cauliflower
› Onion
› Chillies

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