Cauliflower Curry
Recipe: #9451
May 06, 2013
"I think this was a Madhur Jaffrey recipe. It's a dry (sukhi), rather than saucy, type of Indian curry. Less sauce means less calories so this is great when you are slimming. I make this often as a fat-free dish (no oil) and I do that by adding small amounts of water as it cooks to keep it from burning, just not too much at one time. I you keep one of those plastic ketchup squirt bottles near the stove filled with water, you can hose down the dish as needed."
Original is 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (361.1 g)
- Calories 96.8
- Total Fat - 1.4 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 107.1 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 8 g
- Sugars - 6.9 g
- Protein - 7.1 g
- Calcium - 94.6 mg
- Iron - 2.3 mg
- Vitamin C - 176.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut the cauliflower into tiny florets.
Step 2
In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
Step 3
Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
Step 4
Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
Step 5
Add remaining ingredients and 4 tablespoons water.
Step 6
Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.
Tips
No special items needed.
1 Reviews
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