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Cauliflower and Raisin Curry

  • 6servings
  • 30minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup unsalted cashews, toasted

  2. 6 cloves garlic, peeled

  3. 2 tablespoons fresh ginger, coarsely chopped

  4. 2 tablespoons curry powder

  5. 1 teaspoon ground cinnamon

  6. 1 teaspoon ground turmeric

  7. 1/4 teaspoon cayenne

  8. 1/2 cup water

  9. 1 cauliflower, cut into florets

  10. 1 onion, chopped

  11. 1/4 cup butter

  12. 2 tablespoons red wine vinegar

  13. 1 tablespoon sugar

  14. 4 plum tomatoes, cut into cubes

  15. 2 zucchini, cut into cubes

  16. 1 can (540 ml/19 oz) chickpeas, rinsed and drained

  17. 2 cups plain yogurt (2% MF or higher)

  18. 1/2 cup raisins

  19. 1 pinch Salt and pepper

Instructions Jump to Ingredients ↑

  1. In a small food processor, purée the cashews, garlic, ginger and spices. Add the water and mix well. Set aside.

  2. In a Dutch oven or large sauté pan over medium-high heat, lightly brown the cauliflower and onion in the butter. Add the vinegar and sugar. Continue cooking for about 2 minutes. Add the remaining vegetables and the cashew mixture. Stir to coat the vegetables. Add the remaining ingredients. Cover, reduce the heat and simmer gently, stirring frequently, until the vegetables are tender, about 20 minutes. Season with salt and pepper.

  3. Serve with Nan (see recipe) and basmati rice.

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