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Cauliflower Curry Recipe

Recipe by: librarylady

"This is a not-too-spicy way to perk up cauliflower."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook31 m
  • Ready In41 m
  • 1Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.
  • 2Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes.
  • 3Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.
Footnotes
  • Cook's Note:
  • Use water in place of chicken broth, if desired.
  • Use canned tomato in place of fresh, if desired.
Ingredients
  • 4 servings
  • 222 cals
  • 1/4 cup vegetable oil
  • 1 head cauliflower, broken into small florets
  • 2 onions, chopped
  • 1 cup chopped tomato
  • 1/4 cup chopped fresh parsley
  • 1 jalapeno pepper, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 cup chicken broth
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    222
    11%
  • Fat:
    14.5
    22%
  • Carbs:
    21.5
    7%
  • Protein:
    5.1
    10%
  • Cholesterol:
    1
    < 1%

Based on a 2,000 calorie diet

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