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Easy curried cauliflower

15

  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 to 6 servings
*PLUS Cooking time: 30 minutes
Easy curried cauliflower

Roberto Caruso

Ingredients

  • 400-mL can coconut milk

  • 1 tbsp hot curry paste, or 2 tbsp mild curry paste

  • 1 large cauliflower

  • 4 large ripe plum tomatoes

  • 2 green onions, optional

  • generous pinch salt, optional

Instructions

  • Whisk coconut milk with curry paste in a large wide saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Meanwhile, remove green leaves from cauliflower and cut out core. Cut or break florets into small pieces. Stir cauliflower into sauce. Cover, reduce heat to medium-low and barely simmer, stirring occasionally, until cauliflower is almost tender, 20 to 25 minutes.

  • Meanwhile, slice tomatoes in half and squeeze out seeds and juice. Coarsely chop tomatoes. After cauliflower has cooked at least 20 minutes, stir in tomatoes. Continue to cook, covered and stirring occasionally, until cauliflower is done as you like, 8 to 10 more minutes. Thinly slice onions and sprinkle overtop. Taste and add salt, if needed. Great with barbecued chicken or pork chops


Nutrition (per serving)

Calories 172, Protein 3.8g, Carbohydrates 8.8g, Fat 15.3g, Fibre 3.7g, Sodium 29mg.

Curry and tomatoes are a winning match. Fresh tomatoes mellow out the mixture of spices in the curry paste and also add lots of colour.

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