KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Curried Cauliflower
Ingredients
1 large head Cauliflower, cut into small florets
2 large Carrots, cut into 1/2″ thick diagonal slices
2 tablespoons Olive Oil
1 medium Onion, chopped
1 tablespoon fresh Ginger, finely chopped
2 cloves Garlic, minced
1 tablespoon unbleached All-Purpose Flour
2 teaspoons Curry Powder
1 cup Chicken Broth (Vegetable Broth if desired)
2 tablespoons Dry White Wine
1 can (19 ounces) Chickpeas, rinsed and drained
1/2 cup fresh Cilantro, chopped
Directions
Place a steamer basket in a large saucepan with 1/2″ of water. Place the cauliflower and carrots in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 10 minutes, or until tender. Place the in a bowl to keep warm. Rinse and dry the saucepan.
Heat the oil in the same saucepan over medium heat. Add the onion, ginger, and garlic. Cook, stirringly frequently, for 3 minutes, or until soft.
In a cup, combine the flour and curry powder. Add to the saucepan and cook, stirring, for 1 minute. Gradually stir in the broth and wine and bring to a boil. Reduce the heat to low and simmer, stirring frequently, for 5 minutes, or until the sauce is lightly thickened.
Add chickpeas and cook, stirring, for 3 minutes, or until heated through. Add to the vegetables in the bowl and toss gently just until combined. Sprinkle with cilantro for garnish
Comments