Oh yeah, sticking with the curry theme...
06/03/05 09:57 AM
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LindsayK
Reged: 04/15/05
Posts: 32
Loc: Austin, TX
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I tried a curry-based veggie dish. I paired this with the Grilled Chiken Satay and also roasted some potatoes for a dose of SF. It was a great meal. I felt like I was at my own little Indian buffet.
I love Indian food, but at restaurants it causes the worst attacks for me. I found this recipe in a cookbook titled 1000 Lowfat Recipes. I mixed all the leftovers together and had a great meal at work the next day.
Curried Cauliflower and Peas
Makes 6 servings
1 tbsp. vegetable oil
1 jalapeno pepper, seeded and minced
1/4 c. chopped onions
1/2 tsp. curry powder
2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 tsp. salt
1 small head cauliflower, cut into florets
3/4 cup reduced-sodium chicken broth or water
1 cup diced red bell pepper
1 tsp. grated fresh ginger
1 cup frozen peas
Heat the oil in a large nonstick skillet. Saute the jalapeno and onions until golden. Stir in the dry spices and cook for 30 seconds. Stir in the cauliflower and broth. Cover and cook until soft, about 15 to 20 minutes.
Stir in the bell pepper, ginger, and peas. Cook, uncovered, for 5 minutes.
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Lins
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