Cauliflower Curry With Zucchini Recipes

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, about 25 minutes.

CAULIFLOWER CURRY RECIPE

Steps:

• Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
• Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
• Add onions and green chilli. Saute until pink or golden.
• Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
• Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
• Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
• Then add cauliflower florets and saute for 1 to 2 mins.
• Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
• Cover and cook until the cauliflower is tender but not mushy.
• If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
• Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.

CAULIFLOWER CURRY

Steps:

• Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
• Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
• Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
• Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

ROASTED CAULIFLOWER & ZUCCHINI RECIPE - (4.3/5)

Steps:

• In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauliflower has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start. Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you're not a seasoned cook, you'll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we're aiming for the sweet spot! When your veggies look like this, you're done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.

CURRIED CAULIFLOWER OR ZUCCHINI

Steps:

• In a large skillet, melt margarine. Add diced vegetables, onion, green pepper and Jalapeno peppers, cook at medium heat, uncovered, for ten minutes.
• If using cauliflower, divide florets, halve, cut up stems and add to onion mixture. Otherwise add zucchini at this point.
• Cook covered at medium heat for 15 minutes.
• OPTIONAL: If desired add cubed potatoes 5 minutes after the cauliflower or zucchini.
• Add Masala and cayenne pepper. Continue cooking for another 5 minutes.
• Serve.

EASY ZUCCHINI AND CAULIFLOWER CURRY RECIPE

Steps:

• 1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using. 2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned. 3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside. 4. When the onions are browned, add minced garlic and stir for 30 seconds. 5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter. 6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets. 7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes. Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe. Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread. My grandmothers multi colored raita goes well with this dish.