CAULIFLOWER COCONUT CURRY WITH POTATOES.
A creamy coconut curry with cauliflower, potatoes, and green beans is a great way to warm up on a cool evening! This tasty recipe is gluten free, dairy free, and vegan.
Provided by Kelly Roenicke
Categories Main Dish
Time 40m
Number Of Ingredients 14
Steps:
- In a large skillet, cook the onion and garlic in olive oil until it starts to soften, about 5 minutes. Add the potatoes, and cook for a few more minutes, stirring to prevent sticking.
- Add the coconut milk, non-dairy milk, sugar, spices, and cauliflower. Stir well. Bring to a simmer, and cook on low for about 25 minutes until cauliflower and potatoes are soft and tender.
- Add another 1/2 cup of non-dairy milk if the sauce starts to get too thick.
- Add the green beans, stir, and cook for a 10 more minutes until the beans are heated through.
- Serve over Basmati rice.
Nutrition Facts : Calories 628 kcal, Carbohydrate 78 g, Protein 13 g, Fat 32 g, SaturatedFat 21 g, Sodium 669 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving
CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS
Make and share this Coconut Curry With Cauliflower, Carrots, & Chickpeas recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
- Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
- Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
- Serve on hot rice with yogurt on top.
Nutrition Facts : Calories 441.6, Fat 16.2, SaturatedFat 14.1, Sodium 510.3, Carbohydrate 70.3, Fiber 8.8, Sugar 44.2, Protein 8.1
VEGETARIAN POTATO AND CAULIFLOWER CURRY
I took my favorite parts of several different recipes to come up with this rich and flavorful vegetarian curry. I usually serve it with steamed rice, which can cook as the curry comes together. Sometimes I throw a few cardamom pods in when I steam the rice. It adds a great flavor. Don't forget to remove the pods before you serve the rice!
Provided by Jamie
Categories Soups, Stews and Chili Recipes
Time 53m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
- Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
- Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
- Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 31.3 g, Cholesterol 8.2 mg, Fat 10.1 g, Fiber 5.6 g, Protein 6.1 g, SaturatedFat 7.5 g, Sodium 726.5 mg, Sugar 2.1 g
CAULIFLOWER & TOFU CURRY
Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. It's also a great dish if you're new to tofu. -Patrick McGilvray, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.
Nutrition Facts : Calories 338 calories, Fat 21g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 13g protein.
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