Cauliflower Spinach Curry Recipe

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2 votes | 1892 views

Passed on to me from a talented Indian cook.

Servings: 6
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Ingredients

Cost per serving $1.56 view details

Directions

  1. Saute onion slowly in 2 T oil until lightly browned. Stir occasionally. Add garlic, and ginger, stir & cook for a minute or two. Add coriander, cumin, turmeric, cayenne. Stir omato paste into the oil/onion mixture. Add coconut milk, and water.
  2. Add cinnamon stick, salt & pepper pepper). diced tomatoes, carrots , sweet potatoes, Let cook for a little while then addcauliflower. Add chickpeas, and more water if necessary . When vegetables are just tender, add baby spinach, lime juice, and lime zest, stir & cook about 1 minute more. Serve over rice or rice/lentil mixture topped with fresh cilantro.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 385g
Recipe makes 6 servings
Calories 321  
Calories from Fat 146 45%
Total Fat 17.36g 22%
Saturated Fat 13.19g 53%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 352mg 15%
Potassium 791mg 23%
Total Carbs 37.9g 10%
Dietary Fiber 7.3g 24%
Sugars 5.65g 4%
Protein 7.65g 12%
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Reviews

  • Amos Miller
    Hi, Phyllis - I'm going to try this as soon as I can locate lite coconut milk. Sounds excellent!

    Comments

    • Cecelia Heer
      February 9, 2012
      Nice recipe. Most, if not all, of the ingredients -- except the produce -- are in the pantry...and since the price of cauliflour is now half of what it was a month ago, a great dish for the budget, too.
      • Phyllis Smith
        February 8, 2012
        Any place that sells regular coconut milk usually has the lite. Taste of Thai is the one I use.

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