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bowl of turmeric cauliflower and peas on a table

Turmeric Cauliflower & Peas

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  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Turmeric Cauliflower & Peas makes a warming, comforting meal that's packed with flavor! Serve with forbidden rice for a simple weeknight vegan dinner.


Units Scale
  • 2 TBS avocado oil
  • 1/4 red onion, diced
  • Salt, used throughout
  • 1 1/4 TBS ground turmeric
  • 1 tsp curry powder
  • 1 tsp mustard seeds, optional
  • 1 TBS grated fresh ginger
  • 4 mini potatoes, or one small sweet potato, sliced into small coins
  • 5 cups cauliflower, chopped
  • 1 cup frozen peas
  • 2 tsp lemon juice
  • 1 tsp maple syrup
  • Fresh cilantro
  • 2 cups cooked rice or quinoa


  1. Add oil to a large skillet over medium heat. Add sliced onion and a pinch of salt. Sauté for about five minutes, until slightly browned. Stir to prevent burning. Next, add your turmeric, curry powder, optional mustard seeds, and grated ginger. If things are sticking to the pan, add a splash of water.
  2. Add potatoes and let brown for 1-2 minutes. Stir, then add cauliflower with 1/4 tsp salt to season. Add a splash of water, reduce heat to medium low, and cover the skillet for 7-9 minutes to let vegetables steam/cook through.
  3. Remove lid and take pan off of heat. Immediately add peas, lemon juice, and maple syrup. Serve warm with some fresh cilantro and a side of rice or quinoa.


For added protein, add in some chickpeas or broiled tofu.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian-Inspired


  • Serving Size: One fourth of recipe
  • Calories: 153.6 calories
  • Sugar: 6.3 grams
  • Sodium: 217.6 milligrams
  • Fat: 7.3 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: 6.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 19 grams
  • Fiber: 5.1 grams
  • Protein: 5.2 grams
  • Cholesterol: 0 milligrams