COLORFUL CAULIFLOWER CURRY

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Colorful Cauliflower Curry image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.

Provided by Engrossed

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons ghee or 3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seed
2 lbs cauliflower, broken into small florets (about 2 medium heads)
1/2 cup water
1 1/2 cups fresh peas or 1 1/2 cups frozen peas
2 tablespoons cilantro, chopped or 2 tablespoons Italian parsley
2 tomatoes, diced

Steps:

  • Heat butter in a large skillet over medium heat. Add garlic, ginger and all spices, stir until spices are fragrant.
  • Add cauliflower and water, stir and cover tightly. Steam until it is almost tender.
  • Add peas and cilantro and cook another 5-7 minutes, stirring gently from time to time.
  • When it is heated through, turn off the heat and stir in the tomatoes, as soon as they are hot it is ready to serve.

Nutrition Facts : Calories 130.9, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 285.2, Carbohydrate 15.8, Fiber 6.4, Sugar 6.8, Protein 5.6

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