CAULIFLOWER CURRY


3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of CAULIFLOWER CURRY calories by ingredient


Introduction

SUPER EASY AND VERY SATISFYING! This is a great curry base and you can use any vegetable with this recipe as well as potatoes, yams and meat. Sometimes I do this recipe with several different kinds of vegetables. It always turns out great! SUPER EASY AND VERY SATISFYING! This is a great curry base and you can use any vegetable with this recipe as well as potatoes, yams and meat. Sometimes I do this recipe with several different kinds of vegetables. It always turns out great!
Number of Servings: 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


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.

Member Ratings For This Recipe


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    Good
    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.