CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
- In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
CURRIED CAULIFLOWER-POTATO SOUP
Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.
Provided by Porchdog
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
- Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
- While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
- While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
- Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g
CAULIFLOWER, EGG & POTATO CURRY
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
Provided by Ruth Watson
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
- Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
- Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
- Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.95 milligram of sodium
CURRIED CAULIFLOWER AND POTATOES
This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel potatoes and cut into cubes, about 1 inch.
- Place potatoes in bowl of water until ready to use.
- Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
- Next add the spices cook until their fragrance intensifies.
- Keep stirring.
- Drain potatoes and add to pan along with the cauliflower florets.
- Stir well to coat everything with the spices.
- Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
- Season with salt and pepper.
- Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
- (3-5 more minutes) Add chopped cilantro and serve.
Nutrition Facts : Calories 164.8, Fat 5.4, SaturatedFat 0.5, Sodium 35.7, Carbohydrate 26.1, Fiber 4.5, Sugar 4.4, Protein 4.7
CURRIED CAULIFLOWER, POTATOES AND PEAS
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
- Saute onion until it begins to brown and soften.
- Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
- Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
- Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
- Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
- A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 14 grams, TransFat 0 grams
CURRIED CAULIFLOWER AND POTATOES (ALOO GOBI)
Make and share this Curried Cauliflower and Potatoes (Aloo Gobi) recipe from Food.com.
Provided by lazyme
Categories Cauliflower
Time 35m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
- Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
- Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
- Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
- Top with remaining coriander and serve.
Nutrition Facts : Calories 245.4, Fat 11.5, SaturatedFat 6.5, Cholesterol 26.2, Sodium 1444.8, Carbohydrate 32.8, Fiber 6.4, Sugar 5.6, Protein 6.2
CURRIED CAULIFLOWER AND POTATO SALAD
Serve this smoky curried salad with sliced chicken or sandwiches.
Provided by Guy Fieri
Categories HarperCollins Salad Side Summer Cauliflower Potato Cilantro Spice Celery Curry Backyard BBQ
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
- In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
- Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
- Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.
ROASTED CURRIED CHICKPEAS AND CAULIFLOWER
When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.
Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
CURRIED CAULIFLOWER
Steps:
- Bring a large pot of water to a boil and add salt. Meanwhile, trim the cauliflower but leave it whole. Add it to the boiling water and cook until a thinbladed knife pierces the cauliflower with little resistance, 10 to 20 minutes. Immediately transfer the cauliflower to a bowl of ice water and run water over it until it is cool enough to handle.
- Cut or break the cauliflower into florets. Put a 12-inch skillet, preferably nonstick, over medium-high heat. Add the oil and curry powder and cook, stirring, until the powder turns brown and becomes aromatic, just a minute or so. Toss in the cauliflower and some salt and pepper and cook, stirring, until it is nicely coated with the oil and reheated, 3 to 4 minutes. Add the cumin seeds and lemon juice and stir, then taste and adjust the seasoning; serve hot or at room temperature.
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- Toast mustard seeds in a small dry skillet over low heat, stirring constantly, until they start to pop, about 2 minutes. Transfer to a small bowl to cool.
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- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
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Servings 6-8
- Boil the potatoes in salted water until just tender, about 5 minutes. Remove the potatoes with a slotted spoon. Add the cauliflower and cook until crisp-tender, about 5 minutes; drain.
- In a large nonreactive skillet, melt the butter in the oil over moderate heat. Add the onion and garlic and cook until soft, about 2 minutes. Add the curry powder and cook, stirring, for 2 minutes. Add the potatoes and cauliflower and cook, stirring occasionally, for 2 minutes longer.
- Add the lemon juice, 1/2 teaspoon salt and 1 cup of water. Cook, scraping up the bottom, until the liquid is absorbed, about 5 minutes; serve.
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