COCONUT CURRY CAULIFLOWER SOUP
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY
While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Provided by Jennifer Steinhauer
Categories dinner, weeknight, curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
- In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams
COCONUT-CURRY CAULIFLOWER MASH
A new twist on mashed cauliflower. This recipe is from "From the SCCC Kitchen" (Schenectady County Community College's nationally accredited American Culinary Federation culinary arts program).
Provided by Dee514
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Steam cauliflower until tender (breaks easily when touched).
- Drain and set aside in covered pan.
- In a small sauce pan, add curry and turn heat on medium.
- Shake the curry over the heat for a brief time to release the oil and you can smell the curry.
- Be careful not to brown as it will become grainy and bitter.
- Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally.
- Remove from heat, add to the cauliflower and mash.
- Salt and pepper to taste.
COCONUT CURRIED CHICKPEAS, CAULIFLOWER, AND SPINACH
This is my FAVORITE recipe!!!! It's healthy, ridiculously tasty, and takes less than 15 minutes to cook. It has the added bonus of being vegetarian, but it's just so good that I'll feed it to anyone and everyone! I got the recipe from Vegetarian Times, the original may be found at http://www.vegetariantimes.com/recipes/7747. We've eaten this with rice, wheat tortillas, or by itself. Basically we just can't stop eating it! Just a warning to all those gringos out there, it's a little bit spicy. ;) In case zaar can't find all the ingredients, the basic nutritional info per serving is: 34 cal/14g protein/13g total fat/11g fiber/46g carbs
Provided by EmJoMay
Categories Curries
Time 28m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Chop all ingredients that require chopping and set them aside (everything cooks pretty quickly). For easier assembly, put the garlic and onion in one bowl, the carrots and cabbage in another bowl, and the spinach and cilantro in another bowl.
- In a wok, boil 2 1/2 quarts (10 cups) lightly salted water on high.
- Add cauliflower and cook two minutes. Drain and set cauliflower aside.
- Heat 1 Tbs oil in wok over medium-high heat. Add garlic, onion and 1 tsp salt. Stir-fry one minute.
- Add curry powder and stir-fry one minute.
- Add 1/2 Tbs oil. Add carrots, cabbage, and 1 tsp salt. Stir-fry two minutes.
- Slowly drizzle broth around outer edge of vegetables, steering clear of the center. Cover and cook two minutes.
- Stir in chickpeas and coconut milk and cook, uncovered, for two and a half minutes.
- Add spinach, cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about one minute).
- Remove from heat and serve.
EASY PLANT-BASED CAULIFLOWER CURRY
This dish is 100% plant-based and bursting with flavor. Substitute any vegetable, add others, or add a protein such as tofu or cooked chicken. Potatoes, peas, eggplant, or bok choy are all good additions. Curries are a great way to use up whatever you have in the pantry, so dont be afraid to experiment!
Provided by Bekka Burdyshaw
Categories Main Dishes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onions are soft and translucent, about 5 minutes. Add curry powder and pan-fry in the hot oil for 2 to 3 minutes. Pour in coconut milk and stir to combine. Add cauliflower florets, coating them in the sauce.
- Cover, reduce heat, and simmer over low heat until cauliflower reaches desired softness, about 30 minutes. Top with a sprinkle of saffron and serve with basmati rice.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 25.3 g, Fat 24.7 g, Fiber 5.7 g, Protein 6.4 g, SaturatedFat 19.1 g, Sodium 58.6 mg, Sugar 4.7 g
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