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Recipe Name: Cauliflower Curry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Canola oil
1/2 Teaspoon(s) Black mustard seeds
1/4 Teaspoon(s) Cumin seeds
1 Green chili, seeded & minced
4 Curry leaves, crumbled
2 Teaspoon(s) Garlic, minced
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Ground coriander
1 Teaspoon(s) Ground cumin
1/4 Teaspoon(s) Ground tumeric
1/4 Teaspoon(s) Red chili powder
2 Cup(s) Tomatoes, chopped
fresh or canned
2 Teaspoon(s) Tomato paste
1 Teaspoon(s) Honey
1 Pound(s) Cauliflower florets
1/2 Pound(s) Potatoes, cubed
1 Cup(s) Peas, fresh or frozen
1/4 Cup(s) Water
2 Tablespoon(s) Lemon Juice
1/4 Cup(s) Fresh cilantro, minced
NOTE: This aromatic dish calls for curry leaves, or "limbado". If you
can't find curry leaves, omit them from the recipe. PREP TIME: 15
minutes COOKING TIME: 15 minutes In a large saucepan, heat oil and fry
mustard seeds, cumin seeds, green chili and curry leaves until mustard
seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili powder,
tomatoes, tomato paste and honey. Cook 5 minute, stirring
occasionally. Add cauliflower, potatoes, peas and water. Stir well,
cover and cook over medium heat 10 minute or until potatoes are done.
Add lemon juice and cilantro, mix and serve. Per serving: 179
calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber. Source:
Delicious!, April 1993 Typed for you by Karen Mintzias From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 138
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 527.2mg
Potassium: 595.6mg
Carbohydrates: 23.1g
Fiber: 4.6g
Sugar: 7g
Protein: 4.4g

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