Indo Thai Cauliflower Curry Recipes
CURRIED CAULIFLOWER (INDIAN STYLE)
Healthy preparation of a favorite Indian dish. It is a beautiful yellow-orange color when finished. Make sure you add the lemon juice just before serving; it really makes the dish.
Provided by Sharon
Categories World Cuisine Recipes Asian Indian
Time 27m
Yield 4
Number Of Ingredients 14
Steps:
- Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
- Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
- Stir lemon juice into the cauliflower just before serving.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 4.4 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 108.8 mg, Sugar 6.2 g
INDO THAI CAULIFLOWER CURRY
A coconut based curry gives cauliflower a truly fabulous taste. Its completely for the microwave and is truly finger-licking good. A great choice for an everyday dinner side dish.
Provided by bragz
Categories Curries
Time 26m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a glass bowl, combine half of the oil and cauliflower.
- Cover with a lid and microwave on HIGH for 4 minutes.
- Remove and keep aside.
- In the same bowl, combine green peas with 2 tbsp water and microwave on HIGH for 1 minute.
- In another glass, combine the remaining oil, bay leaves and the prepared paste and microwave on HIGH for 2 minutes.
- Add the tomato paste,curds,cauliflower,green peas,sugar,celery,1/2 cup of water and salt and microwave on HIGH for a further 4 minutes till the veggies turn soft.
- Serve hot.
Nutrition Facts : Calories 149.5, Fat 7.4, SaturatedFat 1.6, Cholesterol 0.4, Sodium 29.7, Carbohydrate 18.7, Fiber 5.3, Sugar 8.6, Protein 5
THAI STYLE CURRY WITH CHICKEN THIGHS AND CAULIFLOWER
This sweet and spicy dish will warm you right up on a dreary night! My best friend taught me how to make this for when her Thai godsons came to visit. I don't know if its terribly authentic, but its "picky young thai boy" approved! Serve with rice, naan, pita or by itself. Some other veggies you might like to add or substitute can include: sugar peas, baby corn, bok choy, whole button mushrooms, bean sprouts (rinsed very thoroughly), green beans, sliced lotus pod, & peanuts.
Provided by garden_cook
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan.
- Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone.
- Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side.
- Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer.
- Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.
Nutrition Facts : Calories 433.4, Fat 21.1, SaturatedFat 14.2, Cholesterol 125.5, Sodium 487.6, Carbohydrate 29.6, Fiber 5.5, Sugar 18.5, Protein 36
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