Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 6/29/2008 / Base: Vegetables / Number of Servings: 4 |
|
|
|
|
Directions: Preparation time: 25 minutes Cooking time: 20 minutes
Boil the cauliflower and peas in water until tender. Drain. Cook the
onion, garlic and ginger in the ghee until golden and tender. Add the
turmeric, coriander, vindaloo, sugar, cardamoms and yoghurt and cook
for 3-4 minutes. Add the tomatoes and cook 3-4 minutes. Add
cauliflower and peas. Simmer for 3-4 minutes and serve hot with rice.
| Ingredients:
800 Gram(s) Cauliflower
1 1/2 Cup(s) Fresh or frozen green peas
1 medium Onion, thinly sliced
1 Teaspoon(s) Mashed garlic
1 Teaspoon(s) Grated ginger
4 Tablespoon(s) Ghee
3/4 Teaspoon(s) Turmeric
1 Tablespoon(s) Ground coriander
1 Tablespoon(s) Vindaloo paste
2 Teaspoon(s) Sugar
2 Cardamoms, opened
3/4 Cup(s) Yoghurt
2 Liter(s) Tomatoes, cut into wedges |
|
|
|
Check some related to Cauliflower Tomato and Green Pea Curry videos
Similar recipes:
|
Vegetable curry #2 * very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander leaves, or roaste...
Fettucine with creamy tomato-and-sausage sauce Heat oil in heavy large pot over medium-high heat. Add shallots and garlic
and saut until beginning to soften, about 3 minute...
Green lentil salad From "Bistro Cooking," by Patricia Wells (Workman).
Rinse lentils and discard any pebbles. Place lentils, onio...
Cuban green salsa Peel outer covering off tomatillos. Place tomatillos, yellow onions,
jalapenos and garlic on oiled pan and place in 350 F o...
Tomato sauce with rosemary This is a delicious simple sauce that can be served with your favorite
fresh pasta.
WASH THE TOMATOES WELL; then cut ...
Green lentil rissoles with vegan yogurt sauce RISSOLES: Combine lentils & water, bring to a boil, reduce heat &
simmer for 30 minutes, or until the lentils ar...
Red curry paste - nam prik gaeng ped * Red and green curry pastes are the basis for most Thai curries.
~-------------------------------------------------------...
Vietnamese chicken curry Heat oil in a large skillet over a moderate flame until very hot but
not quite smoking. Add the chicken breasts and saute, ...
Tomato french dressing Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month. ...
Savory zucchini and tomato casserole 1. Peel and chop onion. Saute slowly in butter until soft.
2. Add drained tomatoes to pan. Heat, stirring. Place mixture...
Green-corn pudding 1>. Preheat oven to 350 deg.F. Combine all ingredients in the order
given except for the eggs. 2>. Separate the egg...
Dried tomato and rosemary bread 2/3 cup water 2 Tbls. snipped unsalted dried tomatoes (do not use oil pack)
1 Tbls. olive or vegetable oil 3/4 tsp. salt...
Aloha for six: golden curry macadamia nut If salted nuts are used, eliminate salt from the ingredient list.
Place macadamia nuts in large bowl; set aside.
In s...
Ultimate cream of tomato soup Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.
1. Adj...
Chicken with pink and green peppercorns #1 of 2 For the Chicken:
================
To bone the chicken, producing two servings (or globi) per chicken,
begin by cutting down a...
Geri's honey curry chicken wings place chicken in shallow baking pan, skin side up. Combine butter, honey,
mustard, salt, & curry powder and mix well...
Chicken with roasted lemons, green olives and capers For roasted lemons:
Preheat oven to 325F. Line baking sheet with parchment paper. Arrange
lemon slices in single layer on pre...
South beach green goddess dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper and mix wel...
Broccoli & cauliflower salad ...
Thai chicken in red curry & coconut Cut chicken breasts into thumbnail cubes or little finger slices.
Heat a wok and add the oil and garlic. Chow or stir the c...
Basic free green salad Food Exchanges per serving: FREE
Source: Vegetarian Cooking for Diatetics by Patricia Mozzer
Brought to you and your...
Fragrant beef curry with rice Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to...
Green lemon vinaigrettet Mix all ingredients.
Contributor: our-daily-bread.com
...
Seared tuna steaks with wasabi-green onion mayonnaise Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste
if desired. Cover and refrigerate.
Whisk teriyaki ...
Brown rice, lentil, and spinach curry Wash lentils and put them in a saucepan with 1 1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 2...
Red tomato gazpacho Combine ingredients through fresh basil; pass through a medium size grinder
plate.
Add remaining ingredients, blend and chill...
Garlic green bean salad Remove stems and cut green beans into 2-inch lengths. Boil in a pot of water until
crisp-tender, drain, and set aside. P...
Banana green mango chutney NOTE: Use this basic chutney with your very spicy hot dishes.
Yield: About 5 Cups
Saute the onion in the oil until cle...
Curried pumpkin cauliflower soup Melt butter in a large, heavy saucepan over medium heat. Add cauliflower;
saute 5 minutes or until almost tender. Remove ...
Zippy green beans Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 - 10 minutes or until crisp-tender. ...
Roti (unleavened bread) with sweet tomato chutney Bread:
Sift together flour and salt. Make a soft dough by using water.
Make into equal size balls. Roll to flatten on a flo...
Cauliflower victoria Boil cauliflower for 5 to 7 minutes. It should only be about half-cooked
at this point. Drop into ice water to keep from ...
Bruschetta with tomato and basil Preheat broiler to high. Place bread slices on your proiler pan. Toast bread on each side under hot broler-keep an eye on it...
Green lentil rissoles Put lentils & hot water into a pot. Bring to a boil, reduce heat & simmer,
covered for 30 minutes.
Heat marg...
Marinated tomato-rice salad Prepare a tomato rose for the garnish. Starting at the bottom of one of
the tomatoes, cut the skin of the tomato with a...
Broccoli cauliflower salad Separate broccoli and cauliflower into florets.
Combine mayonnaise, sugar and vinegar; mix until smooth.
In a large bowl, com...
Spring green pasta Fill the mixing bowl with the cold water and squeeze the lemon juice into it. Drop the lemon half into the water as well. Set...
Creamy tomato soup Puree potatoes in 1 cup of cooking liquid, vegetable stock or water.
Set aside. Heat oil and saute onions, celery and mu...
Rabbit in courgette and tomato sauce In a large frying pan, heat the oil until hot and brown the rabbit pieces.
Once fried, transfer to a casserole and keep aside...
Warm potato-tomato salad with dijon vinaigrette Make the vinaigrette: In a bowl, whisk together the mustard, vinegar,
and salt. Whisk in the olive oil gradually, then season...
|
Loading...
|
|
::