This dish is a delicious low calorie vegetable dish that can be made as a side dish or as a main course, served with rice or naan bread and plain yoghurt.
Prep time: 10 mins. Cooking time: 30 minutes
Serves 4.
Ingredients
- 2 Tbsp canola, macadamia or olive oil (or just use water if you want to omit the oil)
- 1 ½ cups yellow onions, diced or thinly sliced
- 2 tsp fresh ginger, minced
- 2 - 4 cloves of garlic, minced
- 1 Tbs curry powder
- ½ tsp turmeric
- ½ tsp ground black pepper
- Salt to taste, about 1 tsp
- 1 medium sized cauliflower, separated into florets (discard the stem)
- 1 cup canned tomatoes in puree, crushed
- ½ - 1 cup water
- Optional: ½ cup chopped fresh coriander leaves (half for garnish, also the juice of half a lime.)
Instructions
- Heat a large skillet or pot over medium-high heat. Add the oil and let sizzle.
- Add onion and ginger and cook for 3 minutes.
- Add curry powder, turmeric, black pepper and garlic and cook for 1 minute, stirring continuously.
- Add cauliflower and cook for 5 - 7 minutes longer, stirring often until the florets begin to soften.
- Add ½ cup of water, the crushed tomatoes and salt.
- Bring to a simmer, then reduce the heat, cover and cook for a further 15 minutes, checking after 10 minutes to see whether it is necessary to add the remaining water.
- Add half of the chopped coriander leaves (if desired) and cook for 2 more minutes.
- Remove from heat, sprinkle with lime juice and the remaining coriander. Enjoy!
