Steamed Cauliflower With Tomato-Curry Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A recipe I have had on hand for about 25 years and I really can't remember the taste. Ingredients:
1/2 teaspoon canola oil |
1/4 cup onion, finely chopped |
1 teaspoon gingerroot, grated |
1 teaspoon curry powder |
1/4 teaspoon ground cumin |
1/2 cup tomato puree |
1/2 cup water |
2 cups cauliflower florets, steamed until crisp-tender, hot |
1 1/2 teaspoons fresh parsley, chopped |
Directions:
1. In skillet, heat oil; add onion and ginger; cook over med. heat until onion is translucent.
2. Stir in curry powder and cumin; cook 1 minute longer.
3. Stir in puree and 1/2 cup water; reduce heat to low; simmer, covered 15 minutes stirring occasionally.
4. Remove from heat and let cool slightly.
5. Blend with hand blender or in blender until smooth.
6. Arrange florets in serving bowl; top with tomato-curry sauce and spinkle with parsley.
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