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Cauliflower And Tomato Curry

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Ingredients

Adjust Servings:
2 medium onions peeled
3 tablespoons vegetable oil
1 green chili deseeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 large cauliflower cut into florets
300 ml vegetable stock

Nutritional information

209
Calories
103 g
Calories From Fat
11.5 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
368.3 mg
Sodium
25 g
Carbs
8 g
Dietary Fiber
12 g
Sugars
6.8 g
Protein
477g
Serving Size

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Cauliflower And Tomato Curry

Features:
    Cuisine:

    Very tasty! used a jalapeo pepper (without the seeds) and it had just the right amount of kick. Not too spicy.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Cauliflower and Tomato Curry,This is not hot but nicely spiced, for more heat add another chopped chili. Can be served as a vegetarian main, or as side dish with other Indian dishes.,Very tasty! used a jalapeo pepper (without the seeds) and it had just the right amount of kick. Not too spicy.


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    Steps

    1
    Done

    Chop One of the Onions and Cook Gently in Half of the Oil.

    2
    Done

    Add the Chilli and Spices and Cook For a Minute.

    3
    Done

    Add the Salt and Cauliflower to the Pan, Turn in the Mixture Then Pour in the Stock and the Tomato Puree.

    4
    Done

    Bring to a Simmer, Cover and Cook For About 10 Minutes Until Almost Tender.

    5
    Done

    While the Cauliflower Is Cooking in the Curry Sauce, Slice the Remaining Onions Into Rings.

    6
    Done

    Heat the Rest of the Oil in a Frying Pan and Cook the Onion Rings Until Crisp and Deep Golden.

    7
    Done

    Drain on Kitchen Paper.

    8
    Done

    Add the Tomatoes to the Pan and Cook For a Further 3 Minutes.

    9
    Done

    Serve Topped With the Onion Rings and Garnish With Fresh Coriander.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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