Weekday Cooking Cost From 3.25 USD A Serve (Part 3) - Cauliflower Curry

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Cauliflower Curry

Cauliflower Curry

Cauliflower Curry

Serves 4 prep 10 minutes, Cook 20 minutes

Nutrition 1627kJ; 11.5g fat (2.5g sat); 14.5g protein; 51g carbohydrate; 6.5g fibre a serve Cost $3.25 a serve

·         1 tablespoon vegetable or peanut oil

·         1 onion, finely chopped

·         2 cloves garlic, crushed

·         2 teaspoons ground coriander

·         1 teaspoon ground cumin

·         1 teaspoon ground turmeric

·         ½ teaspoon ground chilli

·         2 large vegetable stock cubes

·         400g can crushed tomatoes

·         120g butternut pumpkin, cut into 1cm pieces

·         450g cauliflower, cut into florets

·         1 teaspoon garam masala

·         ½ cup low-fat Greek-style natural yoghurt, plus extra, to serve

·         ¼ cup coriander leaves

·         Naan bread, to serve

Heat the oil in a saucepan over moderately high heat. Add onion and garlic; cook for 2 minutes or until tender. Add the ground coriander, cumin, turmeric and chilli; cook and stir for 1 minute or until fragrant.

Add crumbled stock cubes, 2 cups water, tomatoes and pumpkin; simmer, covered, for 5 minutes. Add cauliflower; simmer, covered, for 8 minutes or until tender. Stir in garam masala and yoghurt.

Sprinkle with coriander leaves. Serve curry with naan bread and extra yoghurt.

 
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