CAULIFLOWER AND CHICKPEA CURRY
This homestyle traditional Indian curry has all the familiar complex, spicy flavours of curries you know and love, but is much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients! I really recommend serving this with yoghurt - adds a touch of creaminess to this healthy tomato based curry. Adding the garam masala towards the end is a great tip - adds a fresh burst of curry flavour
Provided by Nagi | RecipeTin Eats
Time 30m
Number Of Ingredients 18
Steps:
- Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
- Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
- Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
- Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
- Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
- Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.
Nutrition Facts : ServingSize 552 g, Calories 344 kcal, Carbohydrate 44.1 g, Protein 10.7 g, Fat 15.8 g, SaturatedFat 2.9 g, Sodium 933 mg, Fiber 11.6 g, Sugar 11.5 g, UnsaturatedFat 12.9 g
CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE
This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.
Provided by sugarFiend
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
- Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
- Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g
ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)
Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.
Provided by vburrito
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
- Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 g
ROASTED CURRIED CAULIFLOWER AND ONION
A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).
Provided by Curried.Grasshopper
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
- Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
- Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
- Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g
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
INDIAN-INSPIRED CAULIFLOWER AND POTATO CASSEROLE
This is my nod to the Indian dish Aloo Gobi. I sometimes add cooked chicken to make it a one-pot dinner.
Provided by Fancy Nancy
Categories Side Dish Vegetables Cauliflower
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine cauliflower, potatoes, and water in a large microwave-safe bowl. Cover and cook in microwave on high for 4 minutes. Drain well.
- Stir cream of chicken soup, mayonnaise, coconut milk, jalapeno pepper, and curry powder together in a bowl; season with salt and pepper. Add drained cauliflower and potatoes to cream of chicken soup mixture; mix well and pour into prepared baking dish. Sprinkle bread crumbs and almonds over vegetables and drizzle with butter.
- Bake in the preheated oven until bubbly and lightly browned, about 50 minutes. Allow casserole to rest for 10 minutes before serving.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 16.4 g, Cholesterol 20.9 mg, Fat 23.4 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 367.7 mg, Sugar 2.3 g
INDIAN VEGETARIAN CURRIED CAULIFLOWER
Delicious, easy, and beautifully presented, this vegetarian dish inspired by Indian cuisine is perfect for potlucks, especially if you love cauliflower and curry.
Provided by joycecook
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
- Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
- Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 21 g, Cholesterol 30.8 mg, Fat 20.9 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 319.7 mg, Sugar 4.9 g
INSTANT POT CHICKEN TIKKA MASALA WITH CAULIFLOWER AND PEAS
I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Season chicken with 1 teaspoon salt.
- Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
- Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes.
- Quick release, add the cauliflower and peas and cook 2 minutes on high pressure.
- Quick release, stir in coconut milk and serve garnished with cilantro.
Nutrition Facts : ServingSize 3 /4 cup, Calories 226 kcal, Carbohydrate 9 g, Protein 25 g, Fat 10 g, Cholesterol 3 mg, Sodium 405 mg, Fiber 2.5 g, Sugar 4 g
INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW
Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.
Provided by EatingWell Test Kitchen
Categories Healthy Indian Eggplant Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
- Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.
Nutrition Facts : Calories 199 calories, Carbohydrate 31.6 g, Fat 6.3 g, Fiber 8.1 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 597.3 mg, Sugar 6.6 g
CURRIED CAULIFLOWER AND CHICKPEA STEW
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Vegetarian Quick & Easy High Fiber Dinner Curry Cauliflower Chickpea Fall Low Cholesterol Potluck Cilantro Boil Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.
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EASY INDIAN CAULIFLOWER CURRY - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (5)Total Time 45 minsCategory Main CourseCalories 179 per serving
- Roast the cauliflower: Preheat oven to 400F. Remove the core of the cauliflower and break it into bite-sized florets. Scatter evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in preheated oven for about 25 minutes, or until just tender. Remove from oven and transfer to a bowl. Set aside. (*You can roast the cauliflower ahead, let cool and refrigerate until later, if you like).
- For the curry: Take a minute to chop the onion and garlic and measure out your spices and tomatoes etc., to have them handy to add to the skillet. Heat a splash of cooking oil in a large skillet. Add the onion and cook, stirring, for a minute or two, until tender. Add the garlic and ginger and cook, stirring, another 30 seconds or so. Add the tomato paste (if using) and dried spices and cook, stirring, for 30 seconds. Add the brown sugar (if using) and Fenugreek leaves (if using) to the crushed tomatoes, then add the crushed tomatoes to the pan. Stir to combine. Add the roasted cauliflower to the pan and cook, stirring, for a few minutes to cook the flavour into the cauliflower. (You can stop here and enjoy these spicy cauliflower bits as they are. If you'd like a saucy-er curry, go to the next steps.)
- To thin the sauce, add 1/2-3/4 cup chicken or vegetable broth or just some water, to loosen the sauce (start with the lesser amount and use more if you want or need more). If you'd like your curry a little creamy, stir in 2-3 Tbsp of cream, yogurt or coconut cream or milk.
- Taste your sauce and season with salt, as needed. Generally some salting at the end is needed to really bring out the flavours.
GOBI 65 - INDIAN STYLE CRISPY CAULIFLOWER - PREPBOWLS
From prepbowls.com
5/5 (1)Category Copycat Recipes, Appetizer, Lunch, DinnerCuisine IndianTotal Time 25 mins
- Cut and clean the cauliflower - Cut the cauliflower into small florets, take the florets in a large bowl, fill the bowl with warm water ( not boiling water ) , add 1/2 tsp of salt and 1/4 tsp turmeric and stir well. Leave it for 5 to 10 minutes and drain the water completely through the colander. Set aside the cleaned florets in the same bowl for the marination.
- Before starting the marination, heat the Kadai / deep pot with enough oil for deep frying on the stove-top, Keep the flame in medium-low only. Now take a small bowl to mix the spices together. Add Besan / chickpea flour , rice flour , maida / all purpose flour , ginger and garlic paste , salt , turmeric , red chili powder , lemon juice , Kashmiri chili powder and water 1/4 cup of water . Mix all these ingredients to a smooth paste . Now add the prepared batter to the florets and mix to combine . Make sure each floret are coated well with the batter.
- Make sure the oil is hot. To test the temperature of oil - simply take few drops of batter and drop it slowly into the hot oil , if the batter immediately pops up to the top surface , the oil is ready for deep frying. Take each floret by spoon or hand and drop them carefully into the oil ( do not crowd with too many florets in a single batch). Fry for 4 to 5 minutes approximately or until it turns to nice golden brown. Keep the flame in medium-low only at all times ( In high flame, florets will not get cooked inside and the coating will get darkened faster ). Drain the florets in the paper towel to remove excess oil. Serve cauliflower with freshly cut lemon slices on the sides and garnish few pieces of red onions (cut lengthwise) .
CAULIFLOWER CURRY - SPICY FOOD & PEPPER RECIPES - …
From pepperbowl.com
Ratings 5Calories 151 per servingCategory Side Dish
CURRIED CAULIFLOWER RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine IndianCategory Curry, Side Dish, Main CourseServings 2Total Time 35 mins
- Wash and dice cauliflower into small pieces. Also, grate onion and set aside. Puree tomato, ginger, and garlic and set aside.
- Make Curry Masala - Heat 1 tbsp oil in a pan, add cumin seeds, fry for 1 minute. Add grated onion and fry until they turn lite brown. Now, add pureed tomatoes, ginger and garlic mixture with 1/4 teaspoon salt and then fry till tomatoes are fully cooked and oil separates ( about 7-10 minutes). 4-5 minutes into cooking, add curry powder and red pepper and then continue frying.
- Add cauliflower, coat in masala with remaining 1 tbsp oil. Fry for 5 minutes on medium-high heat, then turn the gas stove to low and cook for 5-10 minutes or until cauliflower is cooked but not mushy.
- Just before finish cooking, add frozen peas and cook for yet another 1-2 minutes. Taste and adjust salt. Mix in fresh chopped cilantro and serve with Roti or Naan.
BAKED CURRIED CAULIFLOWER STEAKS (VEGAN) – SHIVANI …
From shivanilovesfood.com
5/5 (6)Total Time 40 minsCategory AppetizerCalories 152 per serving
- Using a large knife, remove the leaves from the cauliflower and cut it vertically into 1.5 cm thick slices. I got two large and two smaller 'steaks' from 1/2 a head of cauliflower. Add the steaks to the baking tray.
- Prepare the marinade by mixing together the lime juice, sunflower oil, sugar and spices in a small bowl.
- Use a brush or spoon to spread the marinade onto the cauliflower slices. Spread it as evenly as you can. Don't worry about flipping the steaks as the marinade will seep through.
ROASTED INDIAN FISH AND CREAMY CURRIED CAULIFLOWER - A ...
From aspicyperspective.com
Cuisine IndianTotal Time 45 minsCategory Main CourseCalories 430 per serving
- Preheat the oven to 400 degrees F. Pat the fish fillets dry, then drizzle with oil. Flip the fillets to coat in oil.
- Sprinkle the fillets with salt and pepper, followed by the Garam Masala on both sides. Place on a rimmed baking sheet and set aside.
- Place a large saucepot over medium heat. Add the butter and flour. Whisk and cook 1-2 minutes. Add the onions. Sauté another 2-3 minutes, then add the garlic and sauté one more minute.
- Pour the chicken stock into the pot followed by the cauliflower florets. Cover and steam 5-10—until the florets are slightly tender.
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5/5 (3)Total Time 29 minsCategory Main CourseCalories 581 per serving
CURRIED CAULIFLOWER AND CARROTS RECIPE BY ZAREEN SYED
From thedailymeal.com
4.5/5 (2)Total Time 1 hr 15 minsCategory Side Dishes, VegetablesCalories 204 per serving
- In a cast iron skillet or saucepan of your choice, heat the olive oil. Add onion, carrots and curry leaves (if using) and cook on low heat until vegetables are partly cooked.
- Turn the heat up to medium high and add garlic and ginger and sauté to get the ginger and garlic slightly fried.
- Add chili powder, turmeric powder, salt, cilantro, mint, and green chilies and cook, stirring for 2 minutes.
CAULIFLOWER CURRY RECIPE WITH COCONUT MILK (VEGAN ...
From foolproofliving.com
Ratings 10Calories 420 per servingCategory Weeknight Dinner
- Heat oil in a large heavy bottom pan (such as a Dutch Oven) over medium heat. Add in the ground coriander, ground cumin, curry powder, ground turmeric, ground cinnamon, and onion. Sauteé, stirring constantly, until onion is softened, 4-5 minutes.
- Stir in the garlic and cook for 30 seconds. At this point, it should be a thick mixture that looks like it needs some liquid.
- Add in the tomatoes, coconut milk, vegetable broth, cauliflower florets, sweet potatoes, chickpeas, and salt. Give it a gentle stir.
INDIAN-SPICED CAULIFLOWER AND CHICKPEAS BY NAVA ATLAS ...
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Estimated Reading Time 5 mins
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From lentils.org
Servings 8Total Time 1 hr 25 minsEstimated Reading Time 1 min
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