For everyone who wants to enjoy delicious food AND stay fit and healthy.
Saturday, November 20, 2010
Curried Cauliflower and Squash
I made this for dinner, with brown rice and naan bread, the other night. We had plenty left over to go as a veggie side later in the week. My husband said it was scrumptious!
Recipe: Curried Cauliflower and Butternut SquashServes 4 as a main dish, 6-8 as a side Ingredients: 3 T canola oil 1 cup sliced celery 1 cup sliced carrots 2 large cloves garlic, minced 1 small onion, chopped 1 head cauliflower, cut into bite-size florets 2 cups cubed butternut squash, steamed or microwaved until not quite tender 2 T curry powder, or more to taste 1 cup water 1 14-ounce can no-salt-added diced tomatoes 1/2 cup raisins 1/2 cup bottled mango chutney 1/4 cup sliced nuts (preferably cashews, peanuts, or pumpkin seeds) Salt and pepper, to taste
Instructions: Heat oil in a large, deep frying pan over medium-high heat. Add celery, carrots, garlic and onion and stir-fry for 2-3 minutes until veggies begin to soften. Add cauliflower and stir-fry for about 5 minutes, until cauliflower starts to brown just a little. Add squash and stir well. Stir in curry powder, water and tomatoes. Cover the pan and reduce heat to medium-low. Cook for 5 minutes, remove cover and test cauliflower for tenderness. When it's the way you like it -- not too soft -- stir in raisins, chutney and nuts. Season with salt and pepper, and add a little cayenne pepper if you like more spiciness. You can also add more water if too much liquid has cooked out. Serve as is, or over rice.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.