Monday, September 1, 2014

Indian Cauliflower Curry

You'll love this hearty and delicious vegetarian main dish that you get when you transform pasta sauce into something a bit more exotic with the addition of a few Indian spices.  Don't let the ingredient list scare you away, it's just a matter of measuring out some spices and chopping a few veggies.  
 
2 tablespoons vegetable oil
1 small onion, coarsely chopped
1/2 teaspoon salt
1 tablespoon cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon ground cardamom
1 teaspoon turmeric
2 cups pasta or tomato sauce
1 cup vegetable broth
4 cups fresh cauliflower florets
2 medium red potatoes, cut into 1-inch pieces
1 15-ounce can chick peas, drained and rinsed
1 cup frozen peas
3 tablespoons chopped fresh cilantro
Heat oil over medium heat in a 12-inch nonstick skillet.  Add onion and salt and cook until onion is tender and beginning to brown.  Add spices and cook for 1 minute stirring constantly.  Stir in sauce and broth and bring to a boil.  Add cauliflower and potatoes and bring to a boil.  Cover and simmer 10 to 15 minutes until vegetables are tender.  Stir in chick peas and peas and cook until hot.  Stir in cilantro.  If you like you can add a little lemon juice or stir in some plain nonfat yogurt.

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