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Cauliflower Curry
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Categories: Indian Recipes, Vegetarian Dishes
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Total Time: 25 min.

This recipe from the LA Times Top Ten Recipes 2000 makes an easy weeknight dinner. Serve it over rice.

1 tablespoon oil
1 onion - thinly sliced
4 cloves garlic - minced
1 piece ginger root - minced
2 serrano peppers - seeded and minced
2 1/2 teaspoons coriander
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon ground turmeric
1/2 teaspoon mustard seed
1/2 teaspoon salt
16 ounces frozen cauliflower - florets
1 cup coconut milk
1 tablespoon lemon juice

Heat oil over medium-high heat in large skillet. Add onion and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. Add garlic, ginger and peppers and cook 2 minutes more. Add coriander, cumin, cinnamon, turmeric, mustard seeds and salt. Cook, stirring until very fragrant, about 3 minutes. Add cauliflower and mix well. Add coconut milk and lemon juice, reduce heat and simmer 5 minutes.

Calories: 250 Calories From Fat: 62%
Protein: 6g Carbohydrate: 20g
Cholesterol: 0mg Sodium: 311mg

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