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Cauliflower Curry

  • 4servings
  • 30minutes
  • 135calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1/2 teaspoon mustard seeds, black

  3. 1/4 teaspoon cumin seeds

  4. 1 each green chili pepper seeded and minced

  5. 4 each curry leaves crumbled

  6. 2 teaspoons garlic minced

  7. 1/2 teaspoon salt

  8. 2 teaspoons coriander ground

  9. 1 teaspoon cumin ground

  10. 1/4 teaspoon turmeric ground

  11. 1/4 teaspoon red pepper flakes

  12. 2 cups tomatoes chopped

  13. 2 teaspoons tomato paste

  14. 1 teaspoon honey

  15. 1 pound cauliflower florets

  16. 1/2 pound potatoes cubed

  17. 1/4 cup water

  18. 2 tablespoons lemon juice

  19. 1/4 cup cilantro fresh, minced

Instructions Jump to Ingredients ↑

  1. Note: This aromatic dish calls for curry leaves, or "limbado." If you can't find curry leaves, omit them from the recipe.

  2. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop.

  3. Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey.

  4. Cook 5 minutes, stirring occasionally.

  5. Add cauliflower, potatoes, and water.

  6. Stir well, cover and cook over medium heat 10 minute or until potatoes are done.

  7. Add lemon juice and cilantro, mix and serve.

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