CURRIED BEEF AND CAULIFLOWER
Make and share this Curried Beef and Cauliflower recipe from Food.com.
Provided by Stephanie Z.
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Over moderate heat, cook beef stew for about five minutes to brown. Add flour and stir to cover meat evenly. Set aside.
- In a large pan or wok, saute onion, garlic, green pepper, and cumin seed in olive oil over moderate heat, about 5 minutes.
- Reduce heat to low. Add diced tomatoes, tomato paste, beef stock, caulifower florets, cumin, ginger, turmeric, and black pepper. Cover and simmer 30-40 minutes, or until cauliflower is tender.
- Add cilantro. Stir well. Serve with rice or couscous.
CURRIED CAULIFLOWER AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
- Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
- Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
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
CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts :
CURRIED CAULIFLOWER BISQUE
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the leaves off the cauliflower, coarsely chop the florets and stems and rinse them. Bring two quarts of water to a boil, add the cauliflower and cook until tender, about 10 minutes. Drain and set aside.
- While the cauliflower is cooking, heat the oil in a large heavy saucepan, add the onion and saute until tender, about eight minutes. Add the garlic, saute another few seconds, then stir in the curry powder. Cook, stirring, for two minutes. Add one-half cup of the milk and stir.
- Place the cauliflower and the contents of the saucepan in a food processor, blender or food mill and process to make a smooth puree. Return the puree to the saucepan, add the remaining milk and bring to a simmer. Season to taste with salt and pepper.
- Mix the ginger and coriander with the yogurt.
- To serve the soup, reheat it, spoon it into bowls and float some of the seasoned yogurt on each portion.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams
BEEF WITH CAULIFLOWER (CROCK POT)
We really enjoyed this simple low cal/low fat crock pot meal. The original recipe suggests to serve it over rice but we liked it just as it is with some sour cream (the original recipe suggests plain yogurt and cilantro instead of the sour cream). Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Vegetable
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a skillet over medium high heat heat the oil for about 30 seconds and then add the beef, in batches, cook stirring until browned (3-5 minutes). Transfer meat to slow cooker as it is brown.
- Reduce heat to medium, adding additional oil to pan if needed.
- Add onions, cook stirring until softened (3-5 minutes) and then stir in gingerroot, garlic, cinnamon stick, pepper, bay leaves and cumin and coriander, cook stirring for one more minute or so.
- Stir in beef broth and tomato paste and bring to a boil. Season with salt, if desired. Transfer to the slow cooker, stir well.
- Cover and cook on low for 6-8 hours or on High for 3-4 hours. Discard bay leaves and cinnamon stick.
- Stir in red pepper, chili pepper.
- Stir in cooked cauliflower.
- Cover and cook on high for 20-30 minutes or until pepper is tender.
- Serve with yogurt, toasted almonds and cilantro if desired.
Nutrition Facts : Calories 303.7, Fat 13.1, SaturatedFat 3.6, Cholesterol 96.8, Sodium 359.7, Carbohydrate 12, Fiber 4.1, Sugar 4.5, Protein 37.3
CURRIED BEEF STIR-FRY
Curried Beef Stir-Fry is a flavorful, eye-catching entree. "I created this recipe and prepare it often when time is short," informs Karen Munn of St. Francois Xavier, Manitoba.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.
Nutrition Facts : Calories 323 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 757mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
CURRIED CAULIFLOWER AND CHICKPEAS
This curried cauliflower is extraordinary and wholesome!
Provided by Stephanie Wiebe Meismer
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
- Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
- Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g
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