econds.
5. Add curry powder and stir another 10
re not mandatory for this recipe- the curry sauce already has some
Cook the cauliflower in boiling salted water for 4-6 mins. Drain and refresh with cold water. Set aside.
Cook the rice in boiling salted water according to the package directions. Melt the butter in a medium saucepan. Sprinkle with the flour and curry powder and cook and stir 30 seconds. Add the stock, cream and carrots and simmer for 5 mins. Add the cauliflower, ham and peas and simmer for 3 mins.
Ladle the curry into bowls and sprinkle with the nuts. Serve with the rice.
about 3 minutes.
Add curry paste; cook, stirring, until fragrant
iscard core.
Cook the cauliflower in 1 Tablespoon of the
Heat oil in a large frying pan on high. Cook chicken in 2 batches, until browned. Remove from pan.
Saute onion and garlic in same pan for 1-2 mins, until onion is tender. Add curry paste and cook, stirring, for 30 seconds, until fragrant.
Stir in coconut milk, chicken stock and sweet potatoes. Bring to a boil. Reduce heat and simmer for 10 mins.
Return chicken to pan with cauliflower. Simmer for 10 mins. Add the green beans and cook for 5 mins. Stir in cilantro. Serve with steamed rice.
rinse with cold water. Add cauliflower to boiling water; cook until
Put tomatoes, curry paste, apricots and lentils in large pot.
Bring to the boil,cover, simmer gently for 15 minutes.
Add vegetables and simmer 35 - 45 minutes till vegies are tender.
Top up with water if mixture looks too dry.
Serve with brown rice and chutney.
Cut the cauliflower into tiny florets.
In
nch squares.
Blanch the cauliflower in boiling water for 2
Chop Cauliflower into bite sized chunks.
Mix sriracha, peanut butter, oil, soy sauce and curry powder together.
Add cauliflower into sauce, stir to coat.
Spread onto a baking sheet and bake at 400 for 40 minutes or until crisp.
Serve with rice and plain yogurt.
eeds and curry. Cook briefly (30 seconds).
Add cauliflower and cook
aucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper to
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
Transfer cauliflower to a bowl and add Cheddar cheese, mayonnaise, mustard, and curry powder; stir to combine.
aste, vegetable oil, and red curry paste in a large Dutch
urn).
Add broth, wine, cauliflower, curry powder, white pepper and sugar
f boiling water, cook the cauliflower until crisp-tender; about 3
nd mushy,.
Add the cauliflower florets and stir to ensure
Heat oil in large saute pan over medium heat. Add onions and saute until golden brown.
Add cauliflower, curry powder, and garbanzo beans; stir.
Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
Season to taste with salt, if desired. Serve with crusty bread or over rice.
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.