Cauliflower in Tomato Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Cauliflower in Tomato Curry calories by ingredient


Introduction

From Mollie Katzen's Vegetable Heaven. One of my favorite staples. Add some interesting indian flavored side dishes like the GREENS WITH CASHEWS (also posted on this site). From Mollie Katzen's Vegetable Heaven. One of my favorite staples. Add some interesting indian flavored side dishes like the GREENS WITH CASHEWS (also posted on this site).
Number of Servings: 8

Ingredients

    1 medium potato, cut into small dice
    1 Tbsp olive or vegetable oil
    1 1/2 cup chopped onion
    4 thin slices fresh ginger, cut on the diagonal
    1 1/4 tsp salt
    1/2 tsp ground cumin
    1/2 tsp tumeric
    1/4 tsp allspice
    1/2 tsp ground fennel
    1 Tbsp minced garlic
    1/2 cup water
    4 cups chopped cauliflower (about 1 1/2 lbs)
    28oz can crushed tomatoes
    25oz can garbanzo beans, rinsed & drained

Directions

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.