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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