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Cauliflower Curry

Cauliflower Curry

  • Serves 4
  • Prep time 15 minutes
  • Cook time 7 hours on low

Nutrition facts

Per serving: Calories 325, Protein 22 g, Fat 16 g, Carbohydrates 35 g, Fibre 7 g, Iron 9 mg, Calcium 332 mg, Sodium 611 mg
Rediscover the versatility of cauliflower with this exceptionally tasty curry.

Ingredients

  • Mélange d'épices à l'indienne
    20 ml (4 tsp) Indian spice blend
  • Lait de coco
    60 ml (¼ cup) coconut milk
  • Chou-fleur
    1 cauliflower, cut into small florets
  • Pomme
    1 Gala apple, unpeeled and cut into wedges
  • tofu ferme
    1 block (454 g) firm tofu, grated

Also needed

  • 625 ml (2½ cups) vegetable stock (no salt added)
  • 30 ml (2 tbsp) flour
  • ½ onion, chopped

Optional

  • 60 ml (¼ cup) raisins
  • 250 ml (1 cup) spinach, trimmed and chopped
  • 60 ml (¼ cup) cashew nuts

Preparation

  1. In the slow cooker, mix the Indian spices with the coconut milk, vegetable stock and flour.
  2. Add the tofu, cauliflower, apple, onion, and the raisins and spinach, if desired.
  3. Cover and cook for 7 to 8 hours on low.
  4. Garnish with cashew nuts before serving, if desired.

Homemade version

Indian Spice Blend

Mix 15 ml (1 tbsp) curry with 15 ml (1 tbsp) grated ginger, 2.5 ml (½ tsp) cinnamon, 2.5 ml (½ tsp) cumin and 2.5 ml (½ tsp) turmeric.



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