Cauliflower, Onion and Cumin Curry

Cauliflower, Onion and Cumin Curry

This is a simple vegetable side dish which has a mild flavor and delicious taste.  Not many recipes include Cauliflower.   The spices and herbs used not only add flavor and color to an otherwise bland vegetable, they also create a healthy dish that satisfies the soul.  It is easy to make.

Cauliflower, Onion and Cumin Curry

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Cilantro, Cumin Seeds, Serrano Pepper, Turmeric

Cauliflower, Onion and Cumin Curry

Serves 2 - 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Pre-preparable, Serve Hot
Region Indian

Ingredients

  • 1 head Cauliflower (Broken into small flowerlets and stem pieces)
  • 1 teaspoon Cumin Seeds
  • 1 Small Green Chili (Serrano Pepper) (Cut into 1 inch pieces)
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric
  • 4 tablespoons Cooking Oil
  • 1/4 cup Water
  • 1/8 cup Cilantro (finely chopped)

Directions

Step 1
In a medium frying pan add oil. Place it on medium heat.
Step 2
When oil is hot, add the cumin seeds. Cumin seed will burn easily. Fry for a few seconds until they look slightly fried. Add the onion and green chili pieces. Add 1/2 teaspoon salt. Mix well. Stir fry for 5 minutes or until onion looks glazed.
Step 3
Add the cauliflower pieces to the frying pan. Add 1/2 teaspoon salt.
Step 4
Sprinkle two tablespoons of water. Mix well. Cook for 3 minutes.
Step 5
Add turmeric and mix the contents thoroughly.
Step 6
Cover the frying pan and cook for 2 more minutes or until cauliflower is cooked but still firm.
Step 7
Uncover the frying pan making sure that the water condensed in the lid does not fall back into the frying pan. This make make the curry mushy. Add cilantro. Mix well.
Cauliflower, Onion and Cumin Curry
Step 8
Serve hot as a side dish with any main dish. Or have it by itself with some cottage cheese or yoghurt for a light lunch.
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