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Tuesday, September 20, 2016

Tuesday's Cupboard—Tandoori Roasted Cauliflower Stew

Adapted from Weight Watchers Magazine_Sept /Oct 2016


Souper time!

tandoori roasted cauliflower stew

prep 25 mins / cook 45 mins / serves 8

equipment:  Silpat or parchment paper; immersion blender

Warm & spicy & bursting with exotic flavors

ingredients
  • 8 cups cauliflower cut-up & divided in half
  • 2 T. curry powder
  • 1 tsp. kosher salt, divided (1/2 tsp each)
  • olive oil PAM
  • 1 T. coconut oil
  • 2 c. red or yellow onion, chopped
  • 1 tsp. chopped garlic (jarred, packed in water or 1 clove, fresh)
  • 1 tsp. minced ginger (jarred or fresh)
  • 1 tsp. mustard seed
  • 1 tsp. cumin seed
  • 8 cups chicken broth
  • 2 (14 oz.) can diced tomatoes
  • 2 cups fresh green beans, cleaned & cut into 2-inch segments
  • 1 T. lime juice (preferably fresh)
  • paprika for sprinkling on top
  • chopped fresh basil (optional for sprinkling on top)
cauliflower & curry powder

make it!
  1. Preheat oven to 450°F.  Line a baking sheet with parchment paper or a SILPAT.  Spray lightly with olive oil PAM.
  2. Place 4 cups of the chopped cauliflower in a large bowl & coat with olive oil PAM.
  3. Toss with 2 tsp. curry powder & 1/2 tsp. kosher salt.  
  4. Spread cauliflower on prepared pan; roast, stirring once halfway through, about 30 minutes.  Set aside.
  5. While cauliflower is roasting, heat coconut oil in a large soup pot.  
  6. Add onion & remaining 1/2 tsp. salt, stirring often until slightly softened, about 5 mins.
  7. Add garlic, ginger, mustard seed, cumin seed & remaining curry powder (about 1 tsp, or more to taste).  Stir to combine.
  8. Cook, stirring frequently, about 1 minute.
  9. Add broth & remaining 4 cups of uncooked cauliflower to the pot.
  10. Increase heat to high & bring to a boil.
  11. Reduce heat to medium-low & simmer uncovered until cauliflower is soft, about 15 minutes.
  12. Remove from the heat & place on a heat-proof surface.  Using an immersion blender, purée soup in the pot.  
  13. Stir in canned tomatoes & fresh green beans.  
  14. Cook uncovered until green beans are tender, 5 to 7 minutes.
  15. Stir in lime juice & roasted cauliflower.  Heat through for 2 minutes.
  16. Serve in bowls topped with paprika & chopped fresh basil.
Tip:  This is even better heated up the next day, after the flavors have combined overnight.

delicious!

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