CAULIFLOWER CURRY

Name: CAULIFLOWER CURRY Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Cauliflower raw 1 head large (6-7 dia) CUT INTO SMALL PIECES; Garlic 5 cloves MINCED; *Cumin and Corriander seeds powder 2 tbsp; *ground tumeric 3 tsp; Pepper red or cayenne 1 tsp; *Coconut Milk 1 cup; *curry leaves = 1 leaf 12 serving; Water tap 2 cup (8 fl oz); *Raw White Onion (Serving = 1 medium Onion) CHOPPED; Olive Oil 1 tbsp; Salt 1 tsp; Pepper black 1 tbsp; Ginger Root 10 slices (1 dia) GRATED; 2 italian plum tomatoes chopped; 1 tsp brown sugar

(1)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

Cauliflower, raw, 1 head, large (6-7" dia) CUT INTO SMALL PIECESGarlic, 5 cloves MINCED*Cumin and Corriander seeds powder, 2 tbsp*ground tumeric, 3 tsp Pepper, red or cayenne, 1 tsp *Coconut Milk, 1 cup *curry leaves = 1 leaf, 12 serving Water, tap, 2 cup (8 fl oz) *Raw White Onion (Serving = 1 medium Onion), CHOPPEDOlive Oil, 1 tbsp Salt, 1 tsp Pepper, black, 1 tbsp Ginger Root, 10 slices (1" dia) GRATED2 italian plum tomatoes chopped1 tsp brown sugar

Directions

Heat a large dutch oven with a fitted lid over medium high heat. Add olive oil and when the oil begins to ripple add the onions and saute until limp. Then add the garlic, ginger, curry leaf, cumin, corriander and tumeric and fry until the spices become very fragrent. Then add all the other ingredients. Mix well to combine and reduce heat to low and put the lid on for a few minutes to steam the cauliflower.

Serve with basmati rice.

(please note that the rice is not included in the calorie count.)

Number of Servings: 6

Recipe submitted by SparkPeople user MICHELLEZ40.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 157.3
Total Fat: 10.8 g
Cholesterol: 0.0 mg
Sodium: 441.6 mg
Total Carbs: 15.1 g
Dietary Fiber: 4.7 g
Protein: 4.3 g

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Member Reviews

GALUXEGURL
This was pretty good. I had to add a little cinnamon to add a little flavor. I will make this again. I agree that it is a great curry base that you can basically make with anything. It is a little spicy, so adjust to taste. :) - 4/12/10

Reply from MICHELLEZ41 (4/13/10)
Thanks for the comment on my recipe. I will try it with cinnamon. I add a little ground cardamom or fennel seed sometimes. Also, I toast and grind whole spices which imparts a much fresher and more vibrant taste. If you used store bought pre-ground spices it won't be as good.