1. In a pot over medium-high heat, add the cauliflower and green peas and cover with water. Bring to a boil and cook until tender. Drain. 2. • Heat the olive oil over medium heat in a sauté pan. Cook the onion, garlic, and ginger until browned. 3. • Add the turmeric, coriander, vindaloo, sugar, nondairy yogurt, and tomatoes. Cook for a 1/2 hour. 4. • Add the cauliflower and peas. Cook for another 1/2 hour. 5. • Serve hot over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
