Cauliflower Curry recipe

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Ingredients

¼ cup vegetable oil
1 head cauliflower, broken into small florets
2 onions, chopped
1 cup chopped tomato
¼ cup chopped fresh parsley
1 jalapeno pepper, chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 cup chicken broth
1 clove garlic, minced
½ teaspoon salt

Nutrition Info

218.6 calories
carbohydrate: 21.2 g
cholesterol: : -
fat: 14.3 g
fiber: 6.5 g
protein: 4.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 343.9 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a large skillet over medium heat. Add cauliflower, cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.

  2. Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat, cook and stir until slightly thickened, 8 to 10 minutes.

  3. Return cauliflower to skillet, add chicken broth, garlic, and salt. Reduce heat to medium-low, cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.

Recipe Yield

4 main-dish servings

Recipe Note

This is a not-too-spicy way to perk up cauliflower.

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