Cauliflower and Tomato Masala with Peas

I've recently been loving everything that Smitten Kitchen has been posting and when I saw her Cauliflower and Tomato Masala with Peas I instantly knew that was what I was making for dinner this week.  I love the idea of a hearty yet easy weeknight dinner {especially one that doesn't involve meat} and even though this has lots of ingredients, you could prep the spices and chop the cauliflower ahead of time and have this ready super quick.  I've been feasting on the leftovers all week long and they do not disappoint, so I'd highly recommend you add this one to your weeknight list ASAP - you won't regret it.

Cauliflower and Tomato Masala with Peas

Ingredients
3 lbs cauliflower {I used two heads, chopped}
2 Tblsp olive or vegetable oil
1 tsp cumin seeds
1 Tblsp fresh ginger, grated
2 cloves garlic, minced
1 jalapeno, finely chopped
1 big handful fresh cilantro, stems finely chopped and leaves roughly torn
1/2 tsp ground turmeric
1/2 tsp mild red chili powder
1 1/2 tsp ground coriander
1/2 tsp garam masala
2 to 3 cups crushed tomatoes from 28oz can {I used the whole can but you don't have to if you want it less saucy}
1 to 2 tsp salt
1 cup water
1 1/2 cup green peas {frozen is fine}
Juice of half lemon
Rice or Naan for serving

Instructions
1. Trim leaves off of cauliflower.  Remove large core and slice into small pieces.  Cut or break florets into medium sized pieces.
2.  In large deep saute pan, heat oil over medium heat.  Add cumin, ginger, garlic, and jalapeno and cook 3 minutes until tender but not browned.  Add chopped cilantro stems {save leaves} and cook 1 minute.  Add turmeric, chili powder, coriandar, and garam masala and cook for 2 minutes.  Add tomato puree, salt and water and bring to a simmer, cooking for 5 minutes.
3. Add cauliflower and stir to coat with sauce.  Cover with lid and cook about 20 minutes, until cauliflower is tender but not mushy, stirring occasionally.
4. Add peas {still frozen} and cook for 5-10 minutes until heated through.  Add lemon juice and stir until warmed through.
5. Top with cilantro leaves and serve over rice or with naan.

Serves 4-5

adapted from smitten kitchen

xoxo,
stephanie marie