This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Without the curry, boiled rice can be very dull."
-C. Northcote Parkinson, Author
I was surprised when I made this recipe. I had thought that it would make 2 servings but along with the brown rice it is so filling that it really is three servings. Even then it is amazingly filling.
The key to enhancing the flavor is to sauté the curry powder in the olive oil for a bit to soften the flavor. Add the cauliflower and then the other ingredients.
Servings: 3 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
|1 tsp||olive oil|
|1 tsp||curry powder|
|1/2 tsp||ground cumin|
|1/2||10 ounce package frozen diced onions|
|1||16 ounce package frozen cauliflower|
|1 15 ounce can||no salt added diced tomatoes|
|fresh ground black pepper (to taste)|
|1 15 ounce can||no salt added chick peas (garbanzos)|
|1/4 cup||light coconut milk|
|1/2 cup||frozen peas|
Place the olive oil in a large skillet over medium heat. Add the cumin and curry powder and as the pan heats up. Stir frequently.
When the pan is hot add the onions and the cauliflower. Cook for about 7 minutes and add the tomatoes, salt and pepper. Stir well and cook for about 5 minutes. Add the chick peas and coconut milk and cook for about 7 minutes.
Add the peas and cook for about 3 - 5 minutes. Serve over Brown Rice.
Serving size: about 1 cup
|Calories 259||Calories from Fat 48|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 44g||15%|
|Dietary Fiber 13g||53%|
|Vitamin A 14%||Vitamin C 149%|
|Calcium 16%||Iron 29%|
|Vitamin K 38 mcg||Potassium 1052 mg|
|Magnesium 92 mg|