Photo of Curried Peas, Cauliflower, and Carrots by WW

Curried Peas, Cauliflower, and Carrots

Total Time
45 min
15 min
15 min
Make good use of frozen vegetables with this Indian-inspired meal. It's tasty as is or dressed up with a spoonful of plain Greek yogurt. Serve over rice and with mango chutney for a complete meal, if desired.


Canola oil

1 Tbsp

Red onion

1 medium, sliced lengthwise

Fresh ginger

1¾ Tbsp, fresh, grated

Jarred minced garlic

1½ Tbsp

Curry powder

2 tsp

Cayenne pepper

¼ tsp

Frozen green peas

10 oz, defrosted

Frozen cauliflower

1 cup(s), defrosted

Frozen sliced carrots

1 cup(s), defrosted

Plum tomato

2 medium, diced

Kosher salt

1 tsp, or to taste

Low sodium vegetable broth

½ cup(s), or water

Dry roasted salted cashews

10 item(s), roughly chopped (about 2 Tbsp)


½ medium, quartered


  1. Heat oil in a large skillet over medium heat; add onion and cook, stirring frequently, 5 minutes. Add ginger and garlic; cook, stirring, 1 minute. Add curry powder and cayenne; cook, stirring, 1 minute. Add peas, cauliflower, carrots, tomatoes and salt; mix well.
  2. Add broth and bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until heated through, about 5 minutes. Serve sprinkled with cashews and a drizzle of fresh lime juice.
  3. Serving size: about 1 cup vegetable mixture and 1/2 tbsp cashews