Curried Cauliflower Recipes Recipe For Meatloaf Recipe For Chicken

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CURRIED CAULIFLOWER



Curried Cauliflower image

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

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12 wheat crackers
¼ cup melted butter

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

EASY CAULIFLOWER AND CHICKEN CURRY



Easy Cauliflower and Chicken Curry image

Learn a nutritious, easy cauliflower and chicken curry recipe with fabulous, crisp, tasty cauliflower and lots of spices. It's a perfect supper dish.

Provided by Elaine Lemm

Categories     Entree     Dinner     Lunch

Time 35m

Yield 4

Number Of Ingredients 16

6 large chicken thighs (skinless and boneless)
2 tablespoon oil
1 large onion (finely diced)
2 green chilies (finely diced)
1 piece ginger (1-inch, finely grated)
3 cloves garlic (minced)
1/2 teaspoon chili powder
1 teaspoon turmeric
2 teaspoon garam masala
1 tablespoon brown sugar
1 tin tomatoes (chopped)
1 can coconut milk
1 cauliflower (broken into florets)
Salt to taste
Black pepper to taste
2 large handfuls spinach

Steps:

  • Gather the ingredients.
  • Start by cutting the chicken thighs into 2.5-centimeter ( 1 x 1-inch) sized chunks. Heat 1 tablespoon oil in a large frying pan and brown the chicken on all sides. Remove the chicken from the pan and keep to one side.
  • Add the remaining tablespoon of oil to the same pan, add the chopped onion and cook on medium heat until the onions are soft.
  • Add the green chile, ginger, and garlic and continue to cook for 1 minute, taking care not to burn. Then, add the chili powder, turmeric, garam masala , and sugar and cook for a further minute stirring constantly.
  • Pour in the tomatoes and coconut milk , stir well, then add the chicken and cauliflower. Simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
  • Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.
  • Serve the curry into warmed bowls with cooked rice, and/or naan bread or chapatis on the side.

Nutrition Facts : Calories 835 kcal, Carbohydrate 26 g, Cholesterol 284 mg, Fiber 9 g, Protein 63 g, SaturatedFat 28 g, Sodium 732 mg, Sugar 10 g, Fat 59 g, ServingSize Serves 4, UnsaturatedFat 0 g

QUICK CURRIED CAULIFLOWER



Quick Curried Cauliflower image

Tasty, quick, flavorful, and easy. Use your favorite curry mix.

Provided by Griz

Categories     Side Dish     Vegetables     Cauliflower

Time 20m

Yield 4

Number Of Ingredients 4

1 head cauliflower
¼ cup light mayonnaise
¼ cup plain Greek yogurt
2 tablespoons curry powder, or more to taste

Steps:

  • Core cauliflower, leaving enough core that it remains whole.
  • Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
  • Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
  • Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
  • Cut in quarters and serve.

Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g

CHICKEN MEATBALLS WITH QUINOA & CURRIED CAULIFLOWER



Chicken meatballs with quinoa & curried cauliflower image

If you're looking for a healthy bowl of flavourful chicken and veg to re-energise after a workout, these meatballs with quinoa and curried cauliflower will do the job

Provided by James Collins - Performance nutritionist

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 15

250g chicken mince
1 garlic clove , finely chopped
1 tsp turmeric
pinch of cumin
pinch of cinnamon
handful dill , finely chopped
2 spring onions , finely chopped
50g quinoa
4 cauliflower florets
25g sweet potato , chopped
1 tbsp olive oil
1 tbsp medium curry powder
1 tsp pistachios , chopped
1 tsp sultanas
½ lime , juiced

Steps:

  • For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
  • Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.
  • Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
  • Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.

Nutrition Facts : Calories 697 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 72 grams protein, Sodium 0.6 milligram of sodium

CURRIED CAULIFLOWER AND POTATO SALAD



Curried Cauliflower and Potato Salad image

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

3 cups roasted cauliflower florets
3 cups roasted Red Bliss potatoes
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
3/4 cup diced roasted red bell peppers
1/4 cup chopped cilantro
1/2 cup mayonnaise
1/4 cup plain yogurt
1/2 small red onion, julienned
1/2 cup thinly sliced celery
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup finely sliced green onions (white and light green parts), for garnish

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.

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