REC: Curry Spiced Cauliflower
 

-= 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

Curry con Chris
 

Chris J. wrote:
> On Tue, 17 Jan 2006 07:51:14 -0600, "Pete Romfh"
> > wrote:
>
> I've been reading up on the many health benefits of
> curry, in particular combined with cauliflower, as seen
> in this link:
http://washingtontimes.com/national/...1518-4976r.htm
>
> So, I thought I'd share what I came up with for my dinner
> tonight.
>
> Ingredients
> 1 pound frozen diced cauliflower & broccoli
> 1/4 pound frozen chopped spinach
> 1/4 pound cooked shredded pork, or chicken, or turkey, or
> beef, or meat of your choice. (optional)
> 5 cloves of garlic, finely sliced
> 1 bundle (about 9) green onions (chopped)
> 1 cup canned chopped ortega chili peppers
> 1 can diced tomato
> 2 tablespoons Olive Oil
> 1 teaspoon mustard powder
> 1 teaspoon fresh ground black pepper
> a 1 1/4 ounce package of curry powder, containing tumeric
> and other spices. You might want to use less, but I like
> my curry with a kick. 1 teaspoon sumak (optional)
> 1 cup sour cream or plain yogurt (you can use plain
> yogurt as a substitute, or go half and half, which is
> what I did.).
>
> soy sauce to taste.
>
> Preparation:
> Put the frozen vegetables in a shallow dish or large
> plate, and microwave on high until cooked. Drain if
> needed.
>
> Put the olive oil in the pan, and use it to saute the
> garlic to a golden brown, adding the green onions once
> the garlic is almost done. When the onions are done, add
> the microwaved vegetables with the heat on high. When the
> pan is very hot, add a few dashes of soy sauce to flavor
> and brown them. I use low sodium, but use what suits you.
> This will be the source of the vast majority of the salt
> in the meal.
>
> Once the veg are browned, add the canned chilis and
> chopped tomatoes and cook until they are hot. Then add
> your curry powder (some can be added later if needed, so
> you might want to try half the first time). Then add the
> mustard powder, sumak, and stir again. Then add the sour
> cream and/or yogurt, and once hot add the cooked shredded
> or cubed meat. This dish also is fine without the meat.
>
> Simmer for five minutes, stirring occasionally. Add the
> final ingredient (black pepper) once on the plate.

This sounds delicious.

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