Cauliflower Curry

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Cauliflower Curry with Carrots and Ginger

Cauliflower Curry

for

2

4

with Carrots and Ginger

Prep Time: 40 mins Calories: (per serving)445

Vegetarian

Gluten Free

Mild Spice

Low Carb

This vegetarian dish is fast, fragrant, and rich with Indian spices. You will spice up cauliflower, onions, and carrots, and simmer them in garbanzo beans (aka chickpeas), diced tomatoes, garlic, fresh ginger, and golden raisins. This dish has spice from cayenne pepper, savory from ground cumin, and curry from... well, curry.

We hope you enjoy, Dane County!

Read through the entire recipe prior to cooking.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Don't hesitate to contact us with any questions you may have.

In Your Bag

Cauliflower

Cauliflower

½

1

Yellow Onion

Yellow Onion

1

1

Carrot

Carrots

1

2

Ginger

Ginger

1 tsp

2 tsp

Garlic

Garlic

2 cloves

4 cloves

Seasonings

Seasonings

1 packet

1 packet

Chickpeas

Chickpeas

1 can

2 cans

Diced Tomatoes With Green Chilies

Diced Tomatoes With Green Chilies

10 oz

20 oz

Golden Raisins

Golden Raisins

2 tbsp

4 tbsp

Cilantro

Cilantro

½ oz

1 oz

You'll Need

Olive Oil

Olive Oil

1 tbsp

2 tbsp

Salt

Salt

dash

dash

Vegetable Peeler

Vegetable Peeler

1

1

Sauté Pan

Pot

Sauté Pan

Pot

1

1

1

Prep Ingredients

Photo based on 2-serving recipe

1

Prep Ingredients

Wash and dry all produce

De-core, then cut cauliflower into 1 inch florets

Peel, halve, then slice carrots into ¼ inch pieces

Peel and mince ginger

Crush garlic cloves with vegetable press, or side of knife

Remove and chop cilantro leaves

Peel and chop onion

2

Cook Onions

Photo based on 2-serving recipe

2

Cook Onions

Heat

1

2

tablespoon

s

olive oil in

large sauté pan

pot

over medium heat until shimmering

Add onions and cook until softened, 5 minutes

3

Cook Cauliflower

Photo based on 2-serving recipe

3

Cook Cauliflower

Increase to medium-high heat, then add cauliflower and carrots and sauté, stirring occasionally, until lightly browned, ~8 minutes

4

Finish Curry

Photo based on 2-serving recipe

4

Finish Curry

Stir in ginger, garlic, and seasonings

Cook, while stirring, for 1 minute

Rinse and drain chickpeas, then add to

pan

pot

, mix

Add tomatoes (with juices), raisins, and

¼

½

cup water

Bring to boil over high heat, then reduce to low heat, cover, and simmer until carrots are tender and sauce has thickened, 10-15 minutes

Add salt, to taste

5

Plate

5

Plate

Off heat, stir in cilantro

Plate cauliflower curry

Enjoy!

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