Cauliflower Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Canola oil,
1/2 tsp: Black mustard seeds,
1/4 tsp: Cumin seeds,
1: Green chili, seeded & minced
4: Curry leaves, crumbled
2 tsp: Garlic, minced
1/2 tsp: Salt,
2 tsp: Ground coriander,
1 tsp: Ground cumin,
1/4 tsp: Ground tumeric,
1/4 tsp: Red chili powder,
2 cup: Tomatoes, chopped, fresh or canned
2 tsp: Tomato paste,
1 tsp: Honey,
1 lbs: Cauliflower florets,
1/2 lbs: Potatoes, cubed
1 cup: Peas, fresh or frozen
1/4 cup: -Water,
2 tbsp: Lemon juice,
1/4 cup: Fresh cilantro, minced
Directions:
NOTE: This aromatic dish calls for curry leaves, or "limbado". If you
cant find curry leaves, omit them from the recipe.
PREP TIME: 15 minutes COOKING TIME: 15 minutes
1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds,
green chili and curry leaves until mustard seeds pop. Add garlic,
salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste
and honey. Cook 5 minute, stirring occasionally.
2. Add cauliflower, potatoes, peas and water. Stir well, cover and
cook over medium heat 10 minute or until potatoes are done. Add lemon
juice and cilantro, mix and serve.
Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g.
fiber.
Source: Delicious!, April 1993 Typed for you by Karen Mintzias
Source from luhu.jp
cant find curry leaves, omit them from the recipe.
PREP TIME: 15 minutes COOKING TIME: 15 minutes
1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds,
green chili and curry leaves until mustard seeds pop. Add garlic,
salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste
and honey. Cook 5 minute, stirring occasionally.
2. Add cauliflower, potatoes, peas and water. Stir well, cover and
cook over medium heat 10 minute or until potatoes are done. Add lemon
juice and cilantro, mix and serve.
Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g.
fiber.
Source: Delicious!, April 1993 Typed for you by Karen Mintzias
Source from luhu.jp