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Nutrition Facts
Serving Size 1 (258g) Recipe makes 6 servings
Calories 130
Calories from Fat 56		(43%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 285mg		11%
Potassium 666mg		19%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 6.4g	25%
	Sugars 6.8g
Protein 5.6g		11%
detailed view... how is this calculated?

Cauliflower Curry

Recipe #283560 | 30 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Engrossed
Feb 2, 2008

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.

SERVES 6 (change servings and units)

Ingredients

3 tablespoons butter or ghee or olive oil
2 garlic cloves, minced
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seed
2 lbs cauliflower, broken into small florets (about 2 medium heads)
1/2 cup water
1 1/2 cups fresh peas or frozen peas
2 tablespoons cilantro, chopped or Italian parsley
2 tomatoes, diced

Directions

1
Heat butter in a large skillet over medium heat. Add garlic, ginger and all spices, stir until spices are fragrant.
2
Add cauliflower and water, stir and cover tightly. Steam until it is almost tender.
3
Add peas and cilantro and cook another 5-7 minutes, stirring gently from time to time.
4
When it is heated through, turn off the heat and stir in the tomatoes, as soon as they are hot it is ready to serve.

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Featured Reviews for This Recipe

From: SPrins

On Nov 6, 2009

YUM!! I made this as is except for adding a bit of curry powder and salt. My hubby really liked it!!! Thanks so much for sharing! :O)

0 people found this review helpful

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From: Uprooted Texan

On Aug 12, 2009

I made a half recipe tonight. It was very good, and quite filling when served with brown rice. I used low sodium veggie broth in place of water and chipotle powder in place of cayenne. I wasn't sure what kind of mustard seeds to buy, so I got hot yellow mustard seed, ground. The dish was plenty hot for me, and I like it "medium-hot." DH wanted it spicier and added black pepper at the table. DH also missed the juicy "sauce" that is on most curried dishes in Indian restaurants and asked me to make it with more sauce next time. I think I'll increase the spices and add some lite coconut milk, then reserve half of the sauce to pour over the top when serving.

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From: dallasdiva

On Jan 21, 2009

Awesome and will be entering my weekly rotation! I did tinker though based on what I had in my pantry. I omitted the salt, tumeric, ground ginger, & caynenne. Instead I used about an inch of chopped fresh ginger with one tablespoon Thai Kitchen red curry paste (added with spices). I didn't have any fresh tomatoes so I used diced canned. No need for additional salt, either. [Next time, I might add some heat by adding a fresh diced chili with the peas & cilantro.] Served with a mixed fruit salad of bananas, grapes, and blueberries and a side of steamed brown rice. Just fantastic — thanks for sharing!

2 people found this review helpful

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From: Herb-Cat

On Oct 3, 2008

Pretty good meal. Despite all the spices in the recipe, there isn't a lot of flavor. We may make this again, but will add some other spice or vegetable.

1 person found this review helpful

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