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Cauliflower Curry

Type: Vegetables
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOil
1   Onion - thinly sliced
4   Garlic cloves - minced
1   Ginger root (2" long) - minced
2   Serrano chiles - (optional), seeded,
  And minced
2 1/2 teaspoons 12mlGround coriander
1 teaspoon 5mlGround cumin
1/4 teaspoon 1.3mlCinnamon
1 teaspoon 5mlGround turmeric
1/2 teaspoon 2.5mlBlack mustard seeds
1/2 teaspoon 2.5mlSalt - or to taste
1   Bag frozen cauliflower florets - (16 oz)
1 cup 237mlCoconut milk
1 tablespoon 15mlLemon juice

Recipe Instructions

Heat oil over medium-high heat in large skillet. Add onion and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. Add garlic, ginger and chiles and cook 2 minutes more. Add coriander, cumin, cinnamon, turmeric, mustard seeds and salt. Cook, stirring until very fragrant, about 3 minutes. Add cauliflower and mix well. Add coconut milk and lemon juice, reduce heat and simmer 5 minutes.

Serve over basmati rice, if desired.

This recipe yields 4 servings.

Each serving: 197 calories; 334 mg sodium; 0 cholesterol; 16 grams fat; 13 grams carbohydrates; 5 grams protein; 2.98 grams fiber.

The Los Angeles Times, 04-05-2000


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