Try this easy, flavorful vegetarian dish for a weeknight meal
You want a quickie meal that’s made in one pan—but you’re so over stir-fry. My curried cauliflower just might do the trick. Bright and full of yummy Indian-inspired flavors, it makes a delightful weeknight meal. Plus, it’s vegetarian. And if you buy all the pre-chopped veggies, the preparation is a breeze.
2 teaspoons curry powder
1/2 teaspoon dried crushed red pepper
2 tablespoons vegetable oil
About 2 (10-oz.) packages fresh cauliflower florets
1 cup frozen peas
1/2 cup diced red onion
Kosher salt
Cooked Basmati Rice
Store-bought mango chutney
Heat oil over medium heat in a large skillet. Cook curry powder and red pepper in hot oil, stirring often, 1 minute. Add cauliflower, onion, peas and salt and cook, stirring constantly, 2 to 3 minutes or until onion is crisp-tender. Reduce heat to low; add 6 to 8 tablespoons water. Cover and cook, stirring occasionally, 8 to 10 minutes or just until cauliflower is tender. Serve with Basmati rice and mango chutney.
From In Deb’s Kitchen
