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Cauliflower Curry

0
Points®
Total Time
31 min
Prep
10 min
Cook
21 min
Serves
4
Difficulty
Easy
Steamed cauliflower is topped with a spicy tomato curry and fresh ginger sauce. Don’t forget that cauliflower florets are available in convenient packages in the produce aisle of the supermarket. You’ll still need to cut them into smaller pieces, but you won’t have to hassle with removing the outer leaves and the core.If you want to extend this dish, add 1 1/3 cups of canned chickpeas, drained and rinsed to the sauce.

Ingredients

Olive oil

1 tsp

Onion

1 medium, finely chopped

Fresh ginger

2 tsp, fresh, peeled and minced

Curry powder

2 tsp

Cumin seeds

½ tsp

Canned tomato puree

1 cup(s)

Water

1½ cup(s)

Cauliflower

1 pound(s), florets, cut into bite-size pieces and steamed

Fresh parsley

1 Tbsp, fresh, chopped

Ground cumin

1 tsp

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and ginger; cook, stirring frequently, until the onion is softened, 4–5 minutes. Stir in the curry powder and cumin; cook, stirring constantly, about 1 minute.
  2. Stir in the tomato puree and water. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes. Remove from the heat and let cool slightly.
  3. Place the cauliflower in a serving bowl, top with the sauce, and sprinkle with the parsley.
  4. Yields about 1 cup per serving.

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