No need to take out Indian with this recipe on your finger tips. I whipped this up with cauliflower and broccoli but other veggie combinations work very well (think zucchini, bell peppers, carrots, potatoes, peas...). Serve over rice or eat plain.
Indian-inspired Broccoli and Cauliflower
4 servings
2 tablespoons olive oil
2 medium onions, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes (optional)
1 cup water
1 14.5 oz can of diced tomatoes
1 medium head cauliflower
1 medium head broccoli
1 heaping tablespoon of fresh ginger, minced
8 cloves of garlic, minced
Heat olive oil over medium heat. Saute onions with next four ingredients (cumin through red pepper) until onions are golden (about ten minutes). Add remaining ingredients and simmer until vegetables are tender (about 30 minutes). Lap up!
Indian-inspired Broccoli and Cauliflower
4 servings
2 tablespoons olive oil
2 medium onions, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes (optional)
1 cup water
1 14.5 oz can of diced tomatoes
1 medium head cauliflower
1 medium head broccoli
1 heaping tablespoon of fresh ginger, minced
8 cloves of garlic, minced
Heat olive oil over medium heat. Saute onions with next four ingredients (cumin through red pepper) until onions are golden (about ten minutes). Add remaining ingredients and simmer until vegetables are tender (about 30 minutes). Lap up!
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