My daughter made this curry for lunch during a recent visit, and it was a big hit. All plates were licked clean!
- 2 Tbsp. oil, such as coconut or olive
- 1/4 cup diced onion
- 2 stalks celery, thinly sliced
- 1 clove garlic, minced
- 1/2 tsp. powdered coriander
- 1/2 tsp. powdered cumin
- 1/2 tsp. powdered ginger
- 1/2 tsp. powdered turmeric
- 1/4 tsp. red pepper flakes
- 1 cauliflower, about 1 1/2 pounds, cut into bite size pieces
- 1 zucchini, halved lengthwise, then sliced into half moons about 1/2 inch thick
- 3 tomatoes, diced
- 1 tsp. salt
- 2 cups water or vegetable broth
- 2 handfuls baby spinach leaves
- 2 Tbsp. toasted slivered almonds
- 2 Tbsp. fresh cilantro, finely minced
- 1 lemon cut into wedges
- Plain yogurt (optional)
Instructions
- In a cooking pot or large skillet, heat oil over medium heat.
- Add diced onions and sliced celery, saute about 5 minutes.
- Now add minced garlic and continue to saute vegetables for another 5 minutes or until vegetables are softened.
- Next add the powdered spices, coriander, cumin, ginger, turmeric and the red pepper flakes, stir to combine and saute until spices are fragrant, about 1 minute.
- Now add the cauliflower pieces, zucchini half moons, diced tomatoes, salt and water or broth.
- Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until cauliflower is tender, about 20 minutes.
- Uncover, add spinach and simmer for another 3 to 4 minutes. Season to taste with additional salt and pepper if needed.
- Garnish curry with a sprinkling of toasted slivered almonds and finely minced cilantro. Serve with lemon wedges and a few dollops of plain yogurt (optional).
Taken from thecandidadiet.com
