CAULIFLOWER CURRY WITH CHICKPEAS AND PEAS
Cauliflower curry is an easy to make and delicious Indian curry recipe. It's made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a healthy and tasty meal!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
- Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
- Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.
Nutrition Facts : ServingSize 2 cups, Calories 377 kcal, Sugar 8 g, Sodium 1002 mg, Fat 27 g, SaturatedFat 21 g, Carbohydrate 32 g, Fiber 11 g, Protein 10 g, UnsaturatedFat 3 g
CURRIED CAULIFLOWER AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
- Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
- Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
CURRIED PEAS, CAULIFLOWER, AND CARROTS
Make good use of frozen vegetables with this Indian-inspired meal. It's tasty as is or dressed up with a spoonful of plain Greek yogurt. Serve over rice and with mango chutney for a complete meal, if desired.
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat; add onion and cook, stirring frequently, 5 minutes. Add ginger and garlic; cook, stirring, 1 minute. Add curry powder and cayenne; cook, stirring, 1 minute. Add peas, cauliflower, carrots, tomatoes and salt; mix well.
- Add broth and bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until heated through, about 5 minutes. Serve sprinkled with cashews and a drizzle of fresh lime juice.
- Serving size: about 1 cup vegetable mixture and 1/2 tbsp cashews
Nutrition Facts : Calories 124 kcal
PAN-ROASTED SPICED CAULIFLOWER WITH PEAS
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
Provided by David Tanis
Categories dinner, easy, quick, weekday, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
- Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams
CAULIFLOWER, CARROT, MUSHROOM, AND PEA CURRY
Categories Soup/Stew Mushroom Tomato Vegetable Sauté Stew Vegetarian Quick & Easy Cauliflower Carrot Potluck
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Finely chop onion, shallot, and garlic in a food processor. Heat butter and oil, then sautee onion paste (with a little sprinkle of salt), stirring occasionally, about 5-7 min until starting to brown. (It may turn green while cooking. Don't worry. This is fine.) Add pureed ginger and jalepeno and sautee a couple more minutes, stirring frequently to prevent burning. Add spices and sautee until fragrant. Add tomatoes and simmer several minutes until reduced and browning. Adjust seasoning. Add cauliflower, carrots, and a cup or two of stock. Cover and cook awhile, stirring occasionally, until starting to soften (maybe 8-10 min?). Add mushrooms and greens, stir and add a little more stock if needed. Cover and cook several more minutes until vegetables cooked through. Add frozen peas, garam masala, and adjust seasoning to taste. Add sour cream or yogurt (optional) and stir to combine. Finally, add chopped cilantro. Serve over rice or eat as is. Yum!
CURRIED CAULIFLOWER, POTATOES AND PEAS
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
- Saute onion until it begins to brown and soften.
- Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
- Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
- Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
- Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
- A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 14 grams, TransFat 0 grams
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
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- Cut the cauliflower and potato into bite sized pieces and set aside. I like to cut them into a similar size, then they cook at the same pace.
- Heat the oil on medium high heat in a large skillet, add the mustard seeds and cumin seeds until they pop. Then add the hing, turmeric, green chile and potatoes. Stir for 15-30 seconds to combine. Then add the cauliflower, carrots and peas and stir again.
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