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Categories: Best recipes, Healthy eating, Main courses, Quick and easy, Vegetarian

Cauliflower curry

Cauliflower curry
Los Angeles Times

Curry is a magical thing. It can transform the lowly cauliflower into something special. It takes less than 30 minutes for the magic to happen in this recipe. Serve the curry over basmati rice, which cooks in the same amount ... Read more

Total time: 25 minutes | Serves 4
  • 1 tablespoon oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 (2-inch) piece ginger root, minced
  • 2 serrano chiles, seeded (if desired) and minced, or more to taste
  • 2 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon salt, or to taste
  • 1 (16-ounce) bag frozen cauliflower florets
  • 1 cup coconut milk
  • 1 tablespoon lemon juice

Step 1Heat oil over medium-high heat in large skillet. Add onion and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. Add garlic, ginger and chiles and cook 2 minutes more. Add coriander, cumin, cinnamon, turmeric, mustard seeds and salt. Cook, stirring until very fragrant, about 3 minutes. Add cauliflower and mix well. Add coconut milk and lemon juice, reduce heat and simmer 5 minutes.

Each serving:
197 calories; 334 mg sodium; 0 cholesterol; 16 grams fat; 13 grams carbohydrates; 5 grams protein; 2.98 grams fiber.
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