ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
- Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.
GOAN ROAST CAULIFLOWER & GREEN BEAN CURRY RECIPE
In India you'll see many more masala spice blends than are easily available here. In this Goan curry you would typically use a fiery masala spice mix along with the milder red Kashmiri chilli powder. Instead we've used chilli powder to bring heat, along with more widely available garam masala. The ground cashew nuts add richness and give balance to the chilli heat and sour tamarind. Tamarind paste is available in so many different formats and concentrations. The recipe below uses tamarind paste from a 454g plastic tub available from here. If instead yours is in a small glass jar, start with 2 tsp instead of 2 tbsp and add more to taste. To learn more about tamarind and how to use it, check out our guide here.
Categories Browse Indian Recipes Shop Mexican Food & Ingredients Shop Korean Ingredients Browse Korean Recipes Browse Indian Recipes Shop Mexican Food & Ingredients Shop Korean Ingredients Browse Korean Recipes Shop Korean Ingredients Browse Korean Recipes Shop Korean Ingredients Browse Korean Recipes
Time 1h
Yield 2 servings
Number Of Ingredients 18
Steps:
- Roast Cauliflower & Green Bean Curry Method Start by tossing cauliflower florets in sunflower oil and a good pinch of salt and roast at 200°C / 180°C fan for 25 minutes, or until starting to colour. Set aside. Top and tail green beans and cut into two equal lengths. Cook in salted boiling water for 4 minutes and drain. In a wide-bottomed saucepan, heat coconut oil over a medium to high heat. Tip in the red onions and medium tomatoes, curry leaves (optional), cloves of garlic, and thumb of root ginger. Fry for 10 minutes, stirring regularly. Lower the heat and add the garam masala, Kashmiri chilli powder, hot chilli powder, ground coriander, turmeric powder and salt and fry for 2-3 minutes until fragrant. Add the water and tamarind paste. Stir in the cashew nuts, finely ground in a food processor. Cover with a lid and simmer for 10 minutes. Taste for seasoning, adjusting if necessary. Stir in the roast cauliflower and green beans and simmer for a further few minutes until the beans are cooked and the cauliflower is warmed through. Garnish with chopped coriander and serve with cooked white rice, and warmed Indian flat breads if you have them. © Speciality Cooking Supplies Limited 2022
CAULIFLOWER & GREEN BEAN CURRY
Try this aromatic curry using two spice mixes: garam masala and Chinese five-spice powder. Coconut yogurt gives a creamy texture without the extra calories
Provided by Sara Buenfeld
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
- Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
- Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.
Nutrition Facts : Calories 452 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.97 milligram of sodium
ROASTED CURRIED CAULIFLOWER AND GREEN BEANS
Here's a meatless dinner that is definitely big on flavor. Cauliflower is tossed in spices then roasted with green beans until crispy, then served over rice.
Categories American dinner vegetarian weeknight meals
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Whisk together vinegar, tomato paste, garam masala, honey, cayenne, and 2 tablespoons oil in a bowl. Season with salt. Add cauliflower, garlic, and onion and toss to coat. Arrange on a rimmed baking sheet.
- Bake, tossing once, until tender, 18 to 20 minutes. Add green beans and remaining tablespoon oil and toss to combine. Bake until vegetables are tender and golden brown, 8 to 10 minutes. Transfer to a platter and sprinkle with cilantro. Serve with rice and lime wedges alongside.
GOAN-STYLE VEGETABLE CURRY WITH KITCHARI
Eat all 5 of your 5-a-day in one delicious curry, served with brown rice and lentils. It's healthy, vegan, gluten-free and provides vitamin C and iron, too.
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 21
Steps:
- Boil the rice in a pan of water for 25 mins until tender, then drain.
- Meanwhile, make the curry. Heat the oil in a large pan and fry the onions, chillies and ginger for 8-10 mins until softened. Add the spices and garlic, stir briefly, then pour in the bouillon and stir in the cauliflower. Cover and simmer for 5 mins.
- Stir in the tamarind with the beans, tomatoes and courgettes, then cover the pan and cook for 10-15 mins more until the veg are tender, but still retain a little bite. Remove the lid for the last 5 mins to reduce the sauce a little. Remove from the heat and stir in the yogurt and half the fresh coriander.
- Meanwhile, for the kitchari, heat the oil in a non-stick pan and add the ground coriander. Warm briefly, then tip in the rice and drained lentils. Warm through for 1 min, then stir through the remaining fresh coriander.
- If you're following our Healthy Diet Plan, serve half the curry and rice now, then chill the rest to eat another night (cool the rice quickly on a wide tray, then chill immediately). Reheat the rice and curry in the microwave or on the hob. You may need to add a drop of water to the rice to stop it sticking.
Nutrition Facts : Calories 507 calories, Fat 12 grams fat, SaturatedFat 6.1 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
CAULIFLOWER CURRY
This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
- Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
- Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
- Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.
Nutrition Facts : Calories 268 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 1.9 milligram of sodium
AUTHENTIC GOAN BEEF CURRY
A hot and spicy curry from the coast of India. The spices are blended with vinegar to give an authentic flavour. This is a dryish curry with not a lot of gravy, so it will blend well with other gravy rich dishes. Super dish.
Provided by Brian Holley
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
- Add the vinegar salt and sugar to make a paste.
- In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
- Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
- In the same pan fry the ginger and garlic for 3 mins over low heat.
- Add the coriander and turmeric and fry 2 minutes.
- Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
- Put the meat back in the pan, stir to cover with the spice mix, and add the water.
- Cover the pan and simmer till the meat is tender about 1 hour.
- Serve with boiled rice and a vegetable curry.
Nutrition Facts : Calories 1706.1, Fat 175.5, SaturatedFat 68.7, Cholesterol 224.7, Sodium 361.4, Carbohydrate 11.7, Fiber 2.4, Sugar 5.2, Protein 20.8
More about "goan roast cauliflower green bean curry recipes"
GREEN BEAN AND CAULIFLOWER CURRY. - THE PRETTY BEE
From theprettybee.com
3.5/5 (2)Total Time 30 minsCategory EntreeCalories 286 per serving
- Put the olive oil and chopped onion in a large pot and cook over medium heat until soft and translucent, about 7 minutes.
- Add the garlic and cauliflower florets and stir. Add the chickpeas, spices, and coconut milk. Continue to cook over medium heat for about 8 minutes, stirring often, If it starts to get too thick, you can add a little non-dairy milk and reduce the heat to medium low.
GOAN FISH CURRY (INDIAN) | RECIPETIN EATS
From recipetineats.com
1-POT CAULIFLOWER DAL GREEN CURRY | MINIMALIST BAKER …
From minimalistbaker.com
CURRY ROASTED CAULIFLOWER - MADHU'S EVERYDAY INDIAN
GOAN CAULIFLOWER AND GREEN BEAN CURRY RECIPE - YOUTUBE
From youtube.com
CURRIED CAULIFLOWER AND GREEN BEAN SALAD WITH LEMON YOGURT
From foodandwine.com
SPICY GOAN INDIAN CURRY RECIPES
From allrecipes.com
ROASTED CAULIFLOWER WITH CURRY SAUCE AND CHAPATIS RECIPE
From bbc.co.uk
ROASTED CAULIFLOWER AND GREEN BEANS ⋆ FORK IN THE ROAD
From forkintheroad.co
EASY GREEN BEAN CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
GREEN CURRY CAULIFLOWER RECIPE - ROASTED CAULIFLOWER RECIPE
From savoryexperiments.com
ROASTED CURRIED CAULIFLOWER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CAULIFLOWER CURRY RECIPE (INDIAN STYLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
GOAN STYLE CAULIFLOWER - BONGONG.COM
From bongong.com
35 AMAZING INDIAN POTATO RECIPES YOU'LL LOVE - PIPING POT CURRY
From pipingpotcurry.com
COOK GOAN CAULIFLOWER CURRY IN 20 MINS | SIMPLY COOK
From simplycook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love