Cauliflower Curry

So long, salt! Incredibly healthy vegetarian fare, full of spice, rice and everything nice.

Serves 4.

SODIUM CONTENT: 88.4 mg per serving


2 T. unsalted butter
1 1/2 c. diced onion (about 1 medium)
1 T. minced fresh ginger
2 T. minced garlic (about 6 cloves)
1 head cauliflower, cleaned, cored and cut into florets
2 c. diced potatoes (about 3 medium)
1 15-oz. can no-salt-added whole tomatoes, diced and liquid reserved
1 T. no-salt-added curry powder
1 t. ground turmeric
1/2 t. freshly ground black pepper
1 c. water
1/2 c. white wine
1 1/2 c. fresh or frozen no-salt-added green peas
4 c. cooked basmati (or other aromatic) rice


Melt butter in a large saute pan over medium-high heat. Add onion, garlic and ginger and cook, stirring, 5 minutes. Reduce heat to medium. Add cauliflower, potatoes, tomatoes, water, wine and seasonings. Stir and then cover. Cook for 30 minutes, stirring occasionally. Remove cover, add peas, then cook for another 5 minutes, stirring occasionally. Remove from heat, spoon over cooked rice and serve immediately.

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