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Indian Curry with Roasted Cauliflower Recipe
Enjoy a delicious Indian curry with roasted cauliflower, perfect for managing IBD. Serve with lentils and Turkish yogurt.
Prep:
15 minutes
|
Cook:
20 minutes
6 servings
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Medium
Ingredients
5-6 cups cauliflower, cut into florets
1 TBSP garam masala
3 TBSP mild olive oil
½ tsp fine sea salt
2 medium onions, thinly sliced
2 cups fresh spinach, chopped
½ cup salted pecans, chopped
1 cup coconut cream, no thickeners
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600 g cauliflower, cut into florets
1 TBSP (15 ml) garam masala
3 TBSP (45 ml) mild olive oil
½ tsp (2.5 ml) fine sea salt
2 medium onions, thinly sliced
300 g fresh spinach, chopped
60 g salted pecans, chopped (omit for CDED)
250 ml coconut cream, no thickeners
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the cauliflower into 1.25 inch(3 cm) florets and pieces.
- In a bowl, mix half the garam masala with ⅔ of the oil and salt, and toss the cauliflower.
- Spread it on a baking sheet lined with parchment paper and roast for 15 minutes until golden and tender.
- Meanwhile, slice the onions into thin rings. Heat the remaining oil in a pan and sauté the onions with the remaining garam masala on low heat for 10 minutes.
- Coarsely chop the spinach and pecans.
- Add the cream to the onions, bring to a boil, then reduce the heat.
- Stir in the spinach until wilted, then add the roasted cauliflower.
- Top with pecans.
- Serve immediately and enjoy!
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Nutritional Info
Storage
Best enjoyed the same day it is made.
Notes
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