Cauliflower in Tomato Curry
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 medium potato, cut into small dice1 Tbsp olive or vegetable oil1 1/2 cup chopped onion4 thin slices fresh ginger, cut on the diagonal1 1/4 tsp salt1/2 tsp ground cumin1/2 tsp tumeric1/4 tsp allspice1/2 tsp ground fennel1 Tbsp minced garlic1/2 cup water4 cups chopped cauliflower (about 1 1/2 lbs)28oz can crushed tomatoes25oz can garbanzo beans, rinsed & drained
1. Place the potato in a medium-sized saucepan and cover with water. Bring to a boil and cook until tender. Drain and set aside.
2. Heat the oil in a large deep skillet. Add the onion, ginger and 1/2 tsp salt, and cook, covered, over medium-low heat for about 10 minutes. Add the spices and garlic, and saute for about 5 minutes. Stir in the water, cauliflower and another 1/2 tsp salt. Cover, and cook over medium heat for about 10 minutes, or until the cauliflower is tender.
3. Stir in the tomatoes, potatoes, garbanzo beans and remaining salt. Cover again, and simmer for 10-15 more minutes over low heat.
Serve hot with rice or cooked PEARL BARLEY.
Number of Servings: 8
Recipe submitted by SparkPeople user MEGANO32.
2. Heat the oil in a large deep skillet. Add the onion, ginger and 1/2 tsp salt, and cook, covered, over medium-low heat for about 10 minutes. Add the spices and garlic, and saute for about 5 minutes. Stir in the water, cauliflower and another 1/2 tsp salt. Cover, and cook over medium heat for about 10 minutes, or until the cauliflower is tender.
3. Stir in the tomatoes, potatoes, garbanzo beans and remaining salt. Cover again, and simmer for 10-15 more minutes over low heat.
Serve hot with rice or cooked PEARL BARLEY.
Number of Servings: 8
Recipe submitted by SparkPeople user MEGANO32.
Nutritional Info Amount Per Serving
- Calories: 180.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 766.9 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.5 g
- Protein: 6.4 g
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