Cauliflower Curry Recipe
Servings: 4
Ingredients
- 1 Tbsp. Canola oil
- 1/2 tsp Black mustard seeds
- 1/4 tsp Cumin seeds
- 1 x Green chili, seeded & chopped
- 4 x Curry leaves, crumbled
- 2 tsp Garlic, chopped
- 1/2 tsp Salt
- 2 tsp Grnd coriander
- 1 tsp Grnd cumin
- 1/4 tsp Grnd tumeric
- 1/4 tsp Red chili pwdr
- 2 c. Tomatoes, minced (fresh or possibly canned)
- 2 tsp Tomato paste
- 1 tsp Honey
- 1 lb Cauliflower florets
- 1/2 lb Potatoes, cubed
- 1 c. Peas, fresh or possibly frzn
- 1/4 c. -Water
- 2 Tbsp. Lemon juice
- 1/4 c. Fresh cilantro, chopped
Directions
- NOTE: This aromatic dish calls for curry leaves, or possibly "limbado". If you cannot find curry leaves, omit them from the recipe.
- PREP TIME: 15 min
- Cooking Time: 15 min
- 1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves till mustard seeds pop. Add in garlic, salt, coriander, cumin, tumeric, chili pwdr, tomatoes, tomato paste and honey.
- Cook 5 minute, stirring occasionally.
- 2. Add in cauliflower, potatoes, peas and water. Stir well, cover and cook over medium heat 10 minute or possibly till potatoes are done. Add in lemon juice and cilantro, mix and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 37 | 31% |
| Total Fat 4.28g | 5% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 337mg | 14% |
| Potassium 615mg | 18% |
| Total Carbs 19.37g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.42g | 4% |
| Protein 3.85g | 6% |
