Ingredients
-
3
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Colorful Cauliflower Curry,From: “The Vegetarian Epicure” by Anna Thomas, first edition 1972. This book was a real find! No potatoes.,Where’s the Curry ?? Yes this is very good. I added more ginger and some reg curry spicy, chick peas, and some lite coconut milk. Yummy !,YUM!! I made this as is except for adding a bit of curry powder and salt. My hubby really liked it!!! Thanks so much for sharing! :O) UPDATE: Made again with some changes: Started off with about 1/4 cup water and two chopped onions. Steamed until turning tender and most of water gone. Sprayed onions with Pam and then threw all the spices in and stirred until fragrant. Followed the rest of the directions except for adding in some baby spinach, curry powder, and extra salt. YUM!! :O)
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Steps
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1
Done
|
Heat Butter in a Large Skillet Over Medium Heat. Add Garlic, Ginger and All Spices, Stir Until Spices Are Fragrant. |
|
2
Done
|
Add Cauliflower and Water, Stir and Cover Tightly. Steam Until It Is Almost Tender. |
|
3
Done
|
Add Peas and Cilantro and Cook Another 5-7 Minutes, Stirring Gently from Time to Time. |
|
4
Done
|
When It Is Heated Through, Turn Off the Heat and Stir in the Tomatoes, as Soon as They Are Hot It Is Ready to Serve. |
