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Return to browsing category: Ethnic Foods

Cauliflower Curry by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A classic preparation with easy to find ingredients. Spicy, sweet and savory. Serve with rice and indian bread.

Ingredients:

1 tbsp

light olive oil

1 tsp

mustard seeds, black or yellow

red onion, sliced

1 tsp

ghee

1 tsp

cumin seeds

1 1/2 tsp

salt

1 tsp

pepper, coarsely ground

5 oz

spinach leaves

garlic cloves, minced

1/2 tsp

turmeric

1 head

cauliflower, chopped

15 oz

lite coconut milk

Directions:

In a large skillet with a lid, heat the oil over med-high. Add the mustard seeds and cover. Once hot, they will begin to pop like popcorn for about 30 seconds. As soon as they are done popping remove the lid and add the onion and quickly stir.
Add the ghee, and cumin seeds and saute about 5 minutes until the onions begin to wilt and take on a golden browned color.
Stir in the salt and pepper and the spinach by handfuls until it all fits in the pan.
Add the garlic and stir until you can smell it, a minute or two.
Add the turmeric, cauliflower and coconut milk. Stir then cover and cook until the cauliflower is just tender, 5-10 minutes.

Categories:

Ethnic Foods
Side Dishes
Vegetables