Cauliflower Curry

Recipe Ingredients

1 tablespoon	15ml	Oil
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	12ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Cinnamon
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Black mustard seeds
1/2 teaspoon	2.5ml	Salt - or to taste
1		Bag frozen cauliflower florets - (16 oz)
1 cup	237ml	Coconut milk
1 tablespoon	15ml	Lemon 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.

Source:
The Los Angeles Times, 04-05-2000

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