Cauliflower/Potato Curry
According to Priya Krishna, the author of the splendid cookbook, “Indian (-ish)”, there is no such thing as curry.
Curry, as we know it, is a collision of many cultures. Portugal, Japan, Britain and India all played a part in this culinary invention. In the Western world, the word “curry” is a catch-all word describing a certain kind of spicy sauce.
What a terrific flavor burst is in store tonight! This sassy “curry” sauce is a mixture of savory, citrus and spicy. Cauliflower, potato, celery, Onion, and peas provide the interesting mix of textures and flavors.
Grocery List Cauliflower?Potato Curry
Cauliflower/Potato Curry
Produce
garlic (if needed)
sweet onion (if needed)
1 cucumber
fresh cilantro leaves (if needed)
celery (if needed)
1 cauliflower
6 baby red potatoes
Canned/Dried Foods
brown rice (if needed)
low sodium veggie broth (if needed)
one 15 oz. can garbanzo beans
low-sodium soy sauce or tamari (if needed)
honey (if needed)
rice wine vinegar (if needed)
cornstarch (if needed)
whole coriander seeds (if needed)
whole cumin seeds (if needed)
whole black pepper corns (if needed)
whole fennel seeds (if needed)
whole cloves (if needed)
whole cinnamon stick (if needed)/em>
red pepper flakes (if needed)
ground turmeric (if needed)
ground ginger (if needed)
white wine to cook with<(if needed)
Frozen Foods
frozen peas (if needed)
Meat/Fish/Poultry
Chilled Foods/Dairy
plain nonfat yogurt(if needed)
almond milk (if needed)
Nutritional Value Cauliflower/Potato Curry
Nutritional Analysis
Cauliflower/Potato Curry
Per Serving
Calories: 560
Protein: 21 g
Carbohydrates: 91 g
Total Fat: 9 g
(Saturated Fat: 1 g
Dietary Fiber: 16 g
Cholesterol: 0 mg
Sodium: 530 mg
% calories from fat: 15.5%
Serving Size:
One-half C. rice (4 oz.) with 2 C. Curry sauce and ¾ C. cucumber salad.
