Think Yellow – Spicy Cauliflower Curry

I had a deep desire for Curry last night.  Thankfully, I had a cauliflower in the fridge, so that worked out well.

To recap a previous post dedicated to the wonderful, healthful properties of Turmeric (a main ingredient in curry)..

Turmeric: 

is a bright yellow spice that has an anti-inflammatory effect and demonstrates anticancer as well as antioxidant properties.

Its primary active ingredient, Curcumin, may be useful in the prevention and treatment of stomach, intestinal, colon, skin, and liver cancers.

A teaspoon of turmeric added to soup, salad, or oatmeal is a quick and easy way to increase your Curcumin intake. It should be noted that the body’s absorption of the curcumin increases by 2000% when you add black pepper!

CookinguptheCure’s Spicy Cauliflower Curry

Spicy Cauliflower Curry

I upped the amount of Turmeric a bit when I made this recipe.  You may use 1/4 tsp. less if you like. This dish is packed with antioxidants from all the spices and the cauliflower, as well as high-fiber.

  • 3 Tbs. Extra Virgin Olive Oil
  • 1 tsp. Mustard seeds
  • 1 inch fresh Ginger, cut into thin strips or chopped
  • 1 organic White Onion, sliced
  • 1 -1/4 tsp. Turmeric
  • 1 Tbs. ground Coriander
  • 1/4 tsp. Cinnamon
  • 1 small green Serrano Chili, seeded and chopped
  • 1 Garlic Clove, crushed
  • 1 head organic Cauliflower, rinsed and cut into pieces
  • 1 c. organic Garbanzo beans, cooked or canned
  • 1 tsp. Sea Salt
  • Juice of 1/2 Lemon
  • 1-1/2 c. Green Tea or hot Water
  • 2 Tbs. Cilantro, chopped
  • Black Sesame Seeds (opt.)
  • 1 cup Coconut Milk (one without added ingredients)

Place oil in large pot over medium heat for 1 minute, should not get very hot! Lower heat if it does. Add oil and wait 30 seconds. Add mustard seeds and turn to Med-Low. Cover and saute for 1 minute.

Remove lid, and add ginger, onion, turmeric, coriander, cinnamon, and chili. Stir occasionally, for 2 – 3 minutes.

Stir in garlic, cauliflower, garbanzo beans and salt.  Add lemon juice, tea or water, 1 Tbs. of the cilantro, and cover. Reduce heat to Low, add coconut milk and simmer for 20 minutes, or until cauliflower is tender.

Transfer mixture to a serving dish and sprinkle remaining cilantro and a few black sesame seeds on top.

Serve over whole wheat couscous, or a wild and brown rice blend.

NOTE: This is quite spicy, so for a milder flavor only use 1/2 Chili pepper!

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