Curry Cauliflower Recipe : Curry With Cauliflower

Curry Cauliflower Recipe is very yummy. Why? Because Curry with cauliflower is so healthy. I’ve never tried a recipe like this before. but really Curry With Cauliflower are very compatible.

How to Make Curry With Cauliflower Recipe ?

Curry with Cauliflower is the most beautiful vegetable in winter. your favorite recipe is cauliflower fries.. It is not hard to predict. but if you’re looking for a different gluten-free cauliflower , it’s here. Now let’s move on to the recipe for Curry With Cauliflower. Why didn’t you try Curry with Cauliflower before .because no one told you the recipe for cauliflower with Curry..

Benefits Of Curry With Cauliflower

Curry with Cauliflower is a vegetable with high levels of fiber and B vitamins. It is also rich in antioxidants, which can protect against cancer. It also contains fiber to lose weight and increase digestion, choline and many other important nutrients necessary for learning and memory. Curry is good for joint inflammation thanks to the thousand kinds It contains. In addition, it strengthens the brain’s memory by preventing alzheimer’s disease, which especially threatens advanced age. – This spice, which contains both ginger and turmeric, benefits digestive diseases one-on-one. Curry With. cauliflower benefit too much.

now for the curry with Cauliflower recipe . We’ll have to buy 15 ingredients. Yes, the recipe for cauliflower with Curry will be a little troublesome, but rest assured, it will be worth it.

How to Make Curry With Cauliflower Recipe ? here’s the answer to your question. For Curry with cauliflower the following ingredients will suffice. All you have to do for the curry with cauliflower recipe is go to the kitchen.

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Curry With Cauliflower Recipe

How to make CURRY WITH CAULIFLOWER RECIPE ? CURRY WITH CAULIFLOWER is yummy. and easy

Yum

Prep Time5 mins

Cook Time15 mins

Course: Main Course

Cuisine: international

Keyword: curry with cauliflower

Servings: 2 people

Calories: 120kcal

Author: Daisy

Ingredients

• ½ Cauliflower
• 1 tsp allspice
• 4 cloves
• 1 onion
• 2 cups boiled chickpeas
• 5 cloves of garlic
• 6 tablespoons olive oil
• 3 tsp curry
• 1 tsp turmeric
• 1 tsp powdered cayenne pepper
• 1 tsp cumin
• 4.5 tablespoons cream
• 2 tsp salt
• 3 sprigs spring onions
• Quarter vineyard coriander

Instructions

• Cut half the cauliflower in half in the middle and divide it into small flowers with your hand. Also finely chop the root parts.

  Put 4 tablespoons of olive oil in the pan. Add 1 teaspoon allspice and 4 cloves and fry the spices over low heat. In this way, the flavors of spices with heating oil will appear better.
• 1 Chop a medium onion for cooking and add it to the pan and fry. Once the onions are roasted, put them on a separate plate.

  Add 2 tablespoons of olive oil to the same pan and add the cauliflower. When the cauliflower begins to brown, add 2 cups of boiled chickpeas and 5 cloves of garlic, cut longitudinally, to the pan and fry for five minutes or so.
• Curry roasted onions back into the pan and add 3 tsp, 1 tsp turmeric, 1 tsp chilli powder, 1 tsp cumin, 2 tsp salt.
• Add 1 cup of hot water and stir to mix the spices nicely and scrape the flavors at the bottom of the pan. Cover and cook for 5-6 minutes.

  Chop the quarter vineyard coriander and 3 sprigs of spring onions so they are not too thin.

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