-= Exported from BigOven =-

Curry Spiced Cauliflower (Sukhi Gobi)

Cauliflower in the Indian (Hindu) traditional manner

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: Indian
Main Ingredient: Cauliflower
Categories: Low Sugar, Diabetic, Atkins-Friendly, Vegetarian, Vegan, Low
Carb, Meatless, Low Fat, Saute, Simple - Easy, Side Dish

-= Ingredients =-
1 pound cauliflower
1 clove garlic
5 large green onions
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon Curry powder ; - to taste
1 teaspoon ground almonds

-= Instructions =-
Cut cauliflower into florets. Steam or boil about 4 minutes or until
tender-crisp, then drain (do not overcook).

Finely chop garlic and cut green onions into 1/4-inch pieces. Heat oil in
wok (karahi) or skillet over heat. Add mustard seeds. When they start
popping (spluttering), add garlic, salt and curry. Mix and cover. Cook for 2
minutes.

Add green onions and ground almonds. Add cauliflower and cook for 3 minutes,
stirring constantly, until cauliflower is heated through.

Remove from heat and serve as a side dish.
Serves 6. Each (90g - 3/4 cup) serving contains an estimated:
Cals: 52, FatCals: 26, TotFat: 3g
SatFat: 0g, PolyFat: 2g, MonoFat: 1g
Chol: 68mg, Na: 418mg, K: 280mg
TotalCarbs: 4g, Fiber: 2g, Sugars: 2g
NetCarbs: 2g, Protein: 2g

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--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org