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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Very tasty side dish and looks great too. from Cooking light Ingredients:
2 teaspoons olive oil |
2 cups thinly sliced onions |
2 tablespoons finely chopped peeled fresh ginger |
2 tablespoons mild curry powder (stronger if you wish) |
1 -2 clove garlic, smashed |
10 cups cauliflower florets (about 2 medium heads) |
1 cup chopped peeled seeded tomato |
1 cup plain yogurt |
1/2 cup finely chopped cilantro |
1 teaspoon salt |
8 lemon wedges (optional) |
fresh cilantro stem (to garnish) |
Directions:
1. Heat the oil in a Dutch oven over medium high heat.
2. Add onion and ginger, cover and cook 3 minutes, stirring frequently.
3. Reduce heat to medium.
4. Add curry powder and garlic, cook 30 seconds, stiring constantly.
5. Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine.
6. Bring to a boil, yogurt will curdle, cover reduce heat and simmer 20 minutes or until cauliflower is tender.
7. Serve with lemon wedges if desired.
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