- 1/4 cup vegetable oil
- 1 head cauliflower, broken into small florets
- 2 onions, chopped
- 1 cup chopped tomato
- 1/4 cup chopped fresh parsley
- 1 jalapeno pepper, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 cup chicken broth
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.
- Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes.
- Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.
05/15/2018
recipepes.com
Cauliflower Curry, recipe
PT15M
PT1H
5
455 calories
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