CAULIFLOWER & GREEN BEAN CURRY
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
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
CURRIED CAULIFLOWER AND GREEN BEAN SALAD
Really liked this and hope you do too. I made with 1 teaspoon of curry powder which was very mild. Sort of wonder if it shouldn't be more-I did double the original amount already. Depends upon how well you like curry, I guess. From the May 2010 issue of Food & Wine. Topped ours with recipe#418884 b/c I had made it earlier and it was perfect on this too. This can be made ahead too. The roasted curried vegetables can be refrigerated separately overnight. The croutons can be kept in an airtight container at room temperature overnight.
Provided by WiGal
Categories Vegetable
Time 28m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°.
- In a medium bowl, toss the cauliflower and onion with 2 tablespoons of the olive oil and season with salt and pepper; spread the cauliflower/ onion mixture onto large (foil lined) baking sheet.
- Put in oven for 16 minutes or until crisp tender, and stir at least twice.
- In the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper.
- Spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice.
- Return all of the vegetables to the bowl and let cool.
- Meanwhile, in a medium skillet, heat the vegetable oil.
- Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
- Transfer to a plate to cool and season with salt.
- In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes.
- Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
- Drizzle with dressing that has lemon in it.
Nutrition Facts : Calories 322, Fat 24.7, SaturatedFat 3.5, Sodium 394.2, Carbohydrate 23.7, Fiber 5.7, Sugar 7.8, Protein 5.1
ROASTED CURRIED CAULIFLOWER AND GREEN BEANS
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
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.
ROASTED CAULIFLOWER, RED ONION, AND GREEN BEANS
This is my Go To side dish. It works just as well with snap peas (or beans) in place of the green beans, or even small tomatoes. I haven't tried asparagus, but I am guessing that might wind up my favorite.
Provided by threeovens
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, toss cauliflower and onion with oil to coat; spread out on a rimmed baking sheet.
- Toss green beans around in the same bowl so the get some oil as well; arrange in a single layer with the cauliflower.
- Season vegetable mix with salt and pepper; roast until the edges of the cauliflower start to brown, exactly 15 minutes (you can stir it up halfway through, but I never do).
- Serve hot, warm, or even room temperature.
Nutrition Facts : Calories 218.8, Fat 14.4, SaturatedFat 2.1, Sodium 89.8, Carbohydrate 20.6, Fiber 7.7, Sugar 8.4, Protein 6.8
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
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- Preheat the oven to 425°. In a large bowl, toss the cauliflower and onion with 3 tablespoons of the olive oil and season with salt and pepper; spread the vegetables on a large baking sheet. In the same bowl, toss the beans with the remaining 1 tablespoon of olive oil and season with salt and pepper. Spread the beans on a small baking sheet. Roast all of the vegetables until crisp-tender and lightly browned, stirring once or twice, about 14 minutes for the beans and 16 for the cauliflower and onions. Return all of the vegetables to the bowl and let cool.
- Meanwhile, in a medium skillet, heat the vegetable oil. Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Transfer to a plate to cool and season with salt.
- In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
- In a small bowl, combine the yogurt with the lemon juice, cilantro and garlic and season with salt and pepper. Sprinkle the vegetables with the croutons and serve with the yogurt sauce.
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