Colorful Cauliflower Curry Recipes
CAULIFLOWER CURRY RECIPE
Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Sodium 678 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CURRIED CAULIFLOWER (INDIAN STYLE)
Healthy preparation of a favorite Indian dish. It is a beautiful yellow-orange color when finished. Make sure you add the lemon juice just before serving; it really makes the dish.
Provided by Sharon
Categories World Cuisine Recipes Asian Indian
Time 27m
Yield 4
Number Of Ingredients 14
Steps:
- Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
- Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
- Stir lemon juice into the cauliflower just before serving.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 4.4 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 108.8 mg, Sugar 6.2 g
COLORFUL CAULIFLOWER CURRY
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
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
SPICY CAULIFLOWER CURRY
If you enjoy a good and spicy curry, try this cauliflower recipe! It is so good you'll want to eat the entire batch!
Provided by Kris
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets; cover and steam until tender, 6 to 8 minutes.
- Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.
- Meanwhile, heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric; saute for 2 minutes.
- Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder; cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.
- Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 16.2 g, Cholesterol 38.8 mg, Fat 12.2 g, Fiber 5.6 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 979.4 mg, Sugar 7.6 g
CAULIFLOWER CURRY
Looking for an exotic side dish? Then check out this cauliflower curry ready for slow cooking in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 13
Number Of Ingredients 9
Steps:
- Mix cauliflowerets, tomatoes and onion in 3 1/2- to 4-quart slow cooker. Mix remaining ingredients except spinach; pour over vegetables.
- Cover and cook on low heat setting 4 to 6 hours or until cauliflowerets are tender.
- Stir in spinach leaves. Cover and cook on low heat setting 10 to 15 minutes or until spinach is tender. Spoon into small bowls to serve.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg
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