Cauliflower Curry

Cauliflower Curry

Looking for an exotic side dish? Then check out this cauliflower curry ready for slow cooking in 15 minutes.

Prep Time

15

Minutes

Total Time

4:25

Hrs:Mins

Makes

13

servings

4
cups cauliflowerets
3
medium tomatoes, seeded and coarsely chopped (2 1/4 cups)
1
medium onion, chopped (1/2 cup)
1
can (14 ounces) coconut milk (not cream of coconut)
1
tablespoon soy sauce
1 1/2
teaspoons curry powder
1/2
teaspoon salt
1/2
teaspoon dried basil leaves
6
ounces baby spinach leaves
  1. Mix cauliflowerets, tomatoes and onion in 3 1/2- to 4-quart slow cooker. Mix remaining ingredients except spinach; pour over vegetables.
  2. Cover and cook on low heat setting 4 to 6 hours or until cauliflowerets are tender.
  3. Stir in spinach leaves. Cover and cook on low heat setting 10 to 15 minutes or until spinach is tender. Spoon into small bowls to serve.
Makes 13 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
You may want to remove the skins of the tomatoes when making this dish. To do so, dip the tomato in boiling water for 1 minute, make a slit in the skin and slowly peel it off.
Serve small bowls of traditional curry dish toppers such as toasted shredded coconut, chopped peanuts and raisins. The saltiness of the peanuts and the sweetness of the coconut and raisins enhance the flavor of the curry powder.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 5g,),
  • Cholesterol 0mg;
  • Sodium 200mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 2g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.