Recipe Image

Servings:

Cauliflower Mushroom Curry

This is supposed to be a dry curry that can be used as a sandwich or pizza topping. You can also use it as a stuffing for dosa. If you like it to be on the wet side, add a little water while blending and turn off the stove when you get the desired consistency.

Total Time

30min

2.8

4 Ratings

Author: Cooks Joy

Servings:

Ingredients

•

3 Tbsp

Oil

•

1 cup

Onions

•

2 Tbsp

Fresh Ginger

•

1 1/4 cups

Tomatoes

•

5 cloves

Garlic

•

1/2 tsp

Chili Powder

•

to taste

Salt

•

1/2 tsp

Granulated Sugar

•

2 1/2 cups

Mushrooms

•

1 1/2 cups

Cauliflower

•

1 bunch

Scallions

Cooking Instructions

Peel and slice the Onions (1/2 cup) into medium slices.

Finely slice the Scallions (1 bunch) .

Wash and slice the mushrooms into quarters.

Chop the Cauliflower (1 1/2 cups) into medium sized florets.

Heat a third of the Oil (1 1/2 Tbsp) , the Onions (1/2 cup) , the Tomatoes (1 1/4 cups) , the Garlic (5 cloves) and the Fresh Ginger (2 Tbsp) clove (5) for 5 minutes.

Allow to cool and blend with Salt (to taste) , Granulated Sugar (1/2 tsp) and Chili Powder (1/2 tsp) .

Heat the remaining Oil (1 1/2 Tbsp) and sauté onion (1/2 cup) until cooked.

Next add Mushrooms (2 1/2 cups) and cauliflower and sauté for 10 minutes.

Add the sauce and simmer for 10 - 15 minutes until the curry reaches the desired consistency.

10.

Serve with roti.

Nutrition Per Serving

CALORIES

323

FAT

22.3 g

PROTEIN

7.6 g

CARBS

29.0 g