[blindweightwatcher] Cauliflower and Almond Madras
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Wed, 14 Jan 2009 17:36:17 -0600
Cauliflower and Almond Madras
POINTS® value | 4.5
Servings | 4
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Easy
vegetarian | Spice up a cauliflower with this fab recipe.
Ingredients
2 teaspoon olive oil
1 large onion(s), sliced
2 tablespoon curry powder, madras style
1 heaped teaspoon flour
2 tablespoon dessicated coconut, unsweetened
1 portion stock cube, (use vegetable stock to make 1 pint)
175 g potato(es), scrubbed and sliced thinly
350 g cauliflower, florets
425 g cooked chick peas, canned, drained and rinsed
3 tablespoon parsley, chopped roughly
1 tablespoon almonds, (15g) toasted and flaked
1/2 teaspoon salt
1/2 teaspoon pepper, ground and black
Instructions
In a large non stick frying pan or wok, heat the oil. Fry the onion for 2-3
minutes until lightly browned. Add 1 tablespoon water, cover and steam fry
for 5 minutes until softened.
Add the curry powder and flour and fry for 1 minute.
Mix the desiccated coconut with the hot stock and stir into the pan. Simmer for
1 minute.
Add the potato slices, cauliflower florets and chick peas and season well. Stir
together, cover and simmer for 20-25 minutes. Scatter over the almonds
and parsley and serve.
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