Curried Cauliflower and Mushrooms
Contributed by: News Canada
(NC) - Serve as part of an Indian meal or as accompaniment to roast lamb or chicken. To serve as a light vegetarian meal, add cooked chickpeas and serve on brown or basmati rice.
Preparation Time: 15 minutes - Cooking Time: 15 minutes
Ingredients:
- 2 tbsp vegetable oil 25 mL
- 1/2 cup diced onion 125 mL
- 3 cloves garlic, minced 3
- 1 tsp curry powder 5 mL
- 1 tsp grated fresh gingerroot 5 mL
- 1/2 tsp EACH ground cumin and coriander 2 mL
- 1/8 hot red pepper flakes (optional) 0.5 mL
- 8 oz whole fresh Mushrooms, halved 250 g
- 2-1/2 cups cauliflower florets 625 mL
- 1/2 cup vegetable or chicken broth 125 mL
- 1 plum tomato, diced 1
- 1/2 cup chopped fresh cilantro 125 mL
Directions:
In large skillet heat oil over medium heat, cook and stir onion for 3-4 minutes or until softened. Stir in garlic, curry powder, gingerroot, cumin, coriander and red pepper flakes; cook and stir for 2-3 minutes.
Increase heat to medium high and add mushrooms; cook, stirring for 2-3 minutes and then stir in cauliflower, and broth. Cover and lower heat to medium low; cook for 3-5 minutes or until cauliflower is tender. Remove lid and cook until liquid has almost evaporated. Stir in tomato and cilantro.
Tip:
If mushrooms are extra large cut into quarters instead of halves.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
Serving Size: Makes 4 Servings
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