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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Cooking Light. September 2003. Ingredients:
2 teaspoons olive oil |
2 cups thinly sliced onions |
2 tablespoons finely chopped peeled fresh ginger |
2 tablespoons mild curry powder |
1 tablespoon minced garlic |
10 cups cauliflower florets (2 medium heads) |
1 cup chopped seeded peeled tomato |
1 cup whole-milk yogurt |
1/2 cup finely chopped cilantro stems |
1 teaspoon salt |
8 lemon wedges (optional) |
fresh cilantro stem (optional) |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add onion and ginger; cover and cook 3 minutes, stirring frequently.
2. Reduce heat to medium. Add Mild Curry Powder and garlic; cook 30 seconds, stirring constantly.
3. Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine.
4. Bring to a boil (yogurt will curdle); cover, reduce heat, and simmer 20 minutes or until cauliflower is tender. Serve with lemon wedges and cilantro sprigs, if desired.
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