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Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Vegetable oil

  2. 6 oz 170g Cremini mushrooms - quartered

  3. 1/2 teaspoon 2 1/2ml Ground cumin

  4. 1 tablespoon 15ml Minced fresh ginger

  5. 1 tablespoon 15ml Ground coriander

  6. 1 teaspoon 5ml Turmeric

  7. 1/8 teaspoon 0.6ml Cayenne pepper - (to 1/4)

  8. 1 teaspoon 5ml Onion - halved lengthwise, (medium) And thinly sliced - (1 cup)

  9. 1 Cauliflower - cut into Bite-size pieces - (5 to 6 cups)

  10. 1 cup 237ml Vegetable broth

  11. 1 1/2 teaspoons 7 1/2ml Salt

  12. 2 Zucchini - quartered Lengthwise, cut 3/4" slices - (2 1/2 cups)

  13. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes. Transfer to plate. Add remaining 1/2 tablespoon oil to pan and heat over medium heat. Add cumin and cook, stirring, for 30 seconds. Add ginger, coriander, turmeric and cayenne and cook, stirring, 30 seconds. Reduce heat to low. Stir in onion and cook, stirring often, until softened, about 4 minutes. Add cauliflower, broth and salt. Cover, increase heat to medium-low and simmer until barely tender, 12 minutes. Add zucchini and reserved mushrooms to cauliflower mixture. Cover and cook for 4 to 5 minutes. Stir in cilantro. Serve over couscous or brown rice. This recipe yields 4 servings. Per Serving: 401 Cal; 15g Prot; 7g Total Fat (1 Sat. Fat); 72g Carb.; 0mg Chol; 594mg Sod.; 10g Fiber.

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