Cauliflower Coconut Curry Recipe

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Ingredients:

Serving

1 large onion
cayenne pepper , to taste
2 tsp coriander
1/8 tsp mustard seeds
1/8 tsp fenugreek seeds
1/4 tsp cumin
1/4 tsp cinnamon
4 peppercorns
2 cloves
1/2 tsp turmeric
1/2 tsp paprika
1 tsp tamarind paste
1 inch fresh gingerroot
oil, for sauteing
1 lb frozen cauliflower
14 oz coconut milk

Directions:

Combine all but the last three ingredients in a food processor; run the processor until it forms a paste. Add a little oil and/or a little water if ingredients have trouble processing.
Saute in a pan with the cauliflower and oil for a few minutes until aromatic. Add the coconut milk and simmer until cauliflower reaches desired tenderness. If the curry gets too dry as it simmers, add a little water so that it finishes with a thick, gravy-like sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	277.89 Kcal (1163 kJ)
Calories from fat	215.93 Kcal
		% Daily Value*
Total Fat	23.99g	37%
Sodium	45.15mg	2%
Potassium	565.88mg	12%
Total Carbs	16.37g	5%
Sugars	7.05g	28%
Dietary Fiber	5.39g	22%
Protein	4.84g	10%
Vitamin C	63mg	105%
Iron	3.6mg	20%
Calcium	57.6mg	6%

Amount Per 100 g
Calories	109.98 Kcal (460 kJ)
Calories from fat	85.46 Kcal
		% Daily Value*
Total Fat	9.5g	37%
Sodium	17.87mg	2%
Potassium	223.95mg	12%
Total Carbs	6.48g	5%
Sugars	2.79g	28%
Dietary Fiber	2.13g	22%
Protein	1.92g	10%
Vitamin C	24.9mg	105%
Iron	1.4mg	20%
Calcium	22.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.8

Points
8

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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