- 1 tsp olive oil
- 1 medium uncooked onion(s), finely chopped
- 2 tsp ginger root, fresh, peeled and minced
- 2 tsp curry powder
- 1/2 tsp cumin seeds
- 1 cup(s) canned tomato puree
- 1 1/2 cup(s) water
- 1 pound(s) uncooked cauliflower, florets, cut into bite-size pieces and steamed
- 1 Tbsp fresh parsley, fresh, chopped
- 1 tsp ground cumin
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and ginger; cook, stirring frequently, until the onion is softened, 4–5 minutes. Stir in the curry powder and cumin; cook, stirring constantly, about 1 minute.
- Stir in the tomato puree and water. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes. Remove from the heat and let cool slightly.
- Place the cauliflower in a serving bowl, top with the sauce, and sprinkle with the parsley. Yields about 1 cup per serving.
Don’t forget that cauliflower florets are available in convenient packages in the produce aisle of the supermarket. You’ll still need to cut them into smaller pieces, but you won’t have to hassle with removing the outer leaves and the core. If you want to extend this dish, add 1 1/3 cups of canned chickpeas, drained and rinsed to the sauce (could affect SmartPoints value).