Saute onion and garlic in a little stock. Add spices, cauliflower, and stock, bring to a boil, and simmer about 10 mins., or until cauliflower is tender but not mushy. Remove from heat and add yogurt. Serve with rice or good bread to soak up the yummy sauce.
This recipe is adapted from "Basic Curry Sauce" in the Gradual Vegetarian by Lisa Tracy. Cauliflower works well because it stays firm. I bought a bottle of curry seasoning a few years ago and didnt like the mixture. Now I just buy individual spices, so I can leave out things like cloves, which I really dont care for. My basic curry powder is mostly cumin and coriander, with a little ginger, cardamom, and cayenne.
Date: Mon, 27 May 1996 14:09:17 -0400 (EDT) From: Margaret Marcum
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (304g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.6mg||0 %|
|Sodium 523.4mg||18 %|
|Potassium 553.9mg||15 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 9.5g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.