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Masala-Spiced Heirloom Tomato Curry with Cauliflower and Peas


40 mins
Serves 4

Transform chickpeas into a feast. Our Masala Heirloom Tomato Soup makes an excellent base for this mild curry. Roasted cauliflower gives it depth and frozen peas bring it together in a snap.

  • Step 1

    Roast cauliflower in 400 degree oven for 20-25 minutes.

  • Step 2

    Heat a large Dutch oven or pot over medium-high heat until hot, add the soup and cook for about 2 minutes. Add the coconut milk, along with salt and pepper, to taste. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.

  • Step 3

    Stir in the peas and cauliflower. Simmer just until vegetables are warmed through and the sauce is slightly thicker, 4 to 5 minutes.

    To serve, spoon the rice into bowls, add stew and garnish with cilantro and almonds, if using.

Ingredient list

  • 16 oz
    Masala Heirloom Tomato Soup
  • 1 can
    full-fat unsweetened coconut milk
  • 4 cups
    frozen peas (no need to defrost)
  • 1 cup
    cauliflower florets
  • cooked rice, for serving
  • chopped toasted almonds & cilantro, for serving