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Recipe

Spicy Cauliflower Curry

Scott Phillips

Servings: 4

Cumin, curry powder, fresh ginger, and garlic infuse cauliflower with their aromatic flavors in this vegetarian main dish. Serve it with rice or naan.

Ingredients

  • 3 Tbs. ghee, clarified butter, or vegetable oil
  • 2 red bell peppers, cut into large dice
  • 1 large yellow onion, cut into large dice
  • 1 jalapeño, seeded if desired, and finely chopped
  • 1 2-inch piece fresh ginger, finely chopped
  • 1 Tbs. curry powder
  • 2 tsp. cumin seeds
  • 1/2 tsp. black mustard seeds
  • 1 2-inch piece cinnamon stick
  • Kosher salt
  • 1 28-oz. can diced tomatoes
  • 1/2 cup lower-salt vegetable or chicken broth
  • 3 Tbs. raisins
  • 3 medium cloves garlic, smashed and peeled
  • 1 13-1/2 -oz. can coconut milk
  • 2 tsp. fresh lemon juice; more to taste
  • 1 medium head cauliflower (about 2 lb.), cut into 2-inch florets (about 6 cups)
  • 1/2 cup plain yogurt
  • 1/4 cup roasted cashews, coarsely chopped
  • 2 Tbs. coarsely chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 320
      Fat (g): 37
      Saturated Fat (g): 26
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 35
      Sodium (mg): 830
      Carbohydrates (g): 43
      Fiber (g): 12
      Protein (g): 13

Preparation

  • Heat the ghee in an 11- to 12-inch straight-sided sauté pan over medium-high heat until shimmering hot. Add the peppers, onion, jalapeño, ginger, spices, and 1 tsp. salt. Cook, stirring, until the vegetables begin to brown around the edges, about 5 minutes.
  • Add the tomatoes and their juice, broth, raisins, and garlic and cook over medium heat, adjusting the heat as needed, until thickened, about 10 minutes.
  • Stir in the coconut milk and lemon juice, turn the heat down to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.
  • Add the cauliflower, cover, and cook, stirring occasionally, until just tender, 10 to 15 minutes.
  • Remove the cinnamon stick. Season to taste with salt and more lemon juice. Serve garnished with the yogurt, cashews, and cilantro.

Reviews

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Reviews

  • user-244510 | 11/08/2017

    Outstanding! I used pecans (used 1/3 cup) as I didn't have cashews. It gave such a nice texture and flavor! Will make it again.

  • motherslittlehelper | 11/04/2014

    AMAZING! For a vegan dish, simply forego the yogurt. Substitute any nuts you have in the pantry.Serve w/ brown rice and for the carnivours, make a little chicken marbella to go along...(made this 3 times already)

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