Cauliflower Green Bean Curry Recipes

CAULIFLOWER & GREEN BEAN CURRY

Cauliflower & green bean curry image

Try this aromatic curry using two spice mixes: garam masala and Chinese five-spice powder. Coconut yogurt gives a creamy texture without the extra calories

Provided by Sara Buenfeld

Time 1h

Number Of Ingredients 17

Ingredients

1tbsp rapeseed oil
1 thumb-sized piece of ginger (about 30g), thinly sliced into shreds
1tbsp curry leaves
320g diced butternut squash (prepared weight)
250g baby potatoes, halved or quartered
225g brown basmati rice
red chillies, deseeded and finely chopped
4 garlic cloves, finely grated
1tbsp garam masala
1tsp Chinese five-spice (check the label to make sure there is no added salt)
4 tomatoes, chopped
400g cauliflower, large florets and leaves roughly chopped
2tsp vegetable bouillon powder
320g French beans, trimmed and cut into lengths
150g coconut yogurt
15g fresh coriander, chopped
½ lime, juiced

Steps:

Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.

Nutrition Facts : Calories 452 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.97 milligram of sodium

ROASTED CURRIED CAULIFLOWER AND GREEN BEANS

Roasted Curried Cauliflower and Green Beans image

Here's a meatless dinner that is definitely big on flavor. Cauliflower is tossed in spices then roasted with green beans until crispy, then served over rice.

Categories American dinner vegetarian weeknight meals

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tbsp. red wine vinegar
1 tbsp. tomato paste
2 tsp. garam masala
1 tsp. honey
1/8 tsp. cayenne
3 tbsp. olive oil, divided
Kosher salt
1 medium head cauliflower (about 2 pounds), cut into florets
6 garlic cloves, smashed
1 onion, cut into 1/2-inch-thick wedges
1/2 lb. green beans, trimmed and halved
Chopped fresh cilantro, for serving
Cooked rice and lime wedges, for serving

Steps:

Preheat oven to 425°F. Whisk together vinegar, tomato paste, garam masala, honey, cayenne, and 2 tablespoons oil in a bowl. Season with salt. Add cauliflower, garlic, and onion and toss to coat. Arrange on a rimmed baking sheet.
Bake, tossing once, until tender, 18 to 20 minutes. Add green beans and remaining tablespoon oil and toss to combine. Bake until vegetables are tender and golden brown, 8 to 10 minutes. Transfer to a platter and sprinkle with cilantro. Serve with rice and lime wedges alongside.

GARBANZO-VEGETABLE GREEN CURRY

Garbanzo-Vegetable Green Curry image

My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups frozen cauliflower
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 ounces) coconut milk
1/4 cup green curry paste
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
1-1/2 cups frozen peas
2 packages (8.8 ounces each) ready-to-serve long grain rice
1/2 cup lightly salted cashews

Steps:

In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender., Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened., Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice.

Nutrition Facts : Calories 516 calories, Fat 24g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 15g protein.

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