Cauliflower and Potato Curry

Another low fat recipe I found in The New McDougall Cookbook by John and Mary McDougall. I have been concentrating on low fat recipes lately. My interested started purely for weight loss issues but then in December I had to have my gallbladder removed. Once that happened, I had even more incentive to cut back on my fat intake. So here I am, learning how to cook and eat without the use of vegetable oils. I have found that it hasn’t been all that hard, once you learn a few techniques and substitutions. Oh, and the food still tastes good!

I am sharing this recipe because I loved it!  So full of flavour and very filling! Just serve over a bed of steamed brown rice.

What you will need:

1 large onion, chopped (optional)

2 cloves garlic, minced (optional)

¼ cup water

1 tbsp cumin

Dash or two chili powder

1-2 tsp curry powder

4 cups vegetable stock

1 cup brown lentils

1 can crushed tomatoes

2 medium potatoes, peeled and chopped

2 cups cauliflower florets

1 carrot, peeled and sliced

1 cup frozen peas

¼ cup chopped fresh coriander

Method:

Place the onion and garlic in a large pot with water and cook, stirring, for a few minutes. Add spices and stir. Add vegetable stock and lentils. Mix and bring to boil and then reduce heat, cover, and cook for 30 minutes.

Add tomatoes, potatoes, cauliflower, and carrot. Cook for 30 minutes. Stir in peas and cook for 5 minutes. Remove from heat and stir in coriander.

Recipe: Vegetable Curry 101

I am calling this recipe “Vegetable Curry 101” because it is a good one for people like me who either are not use to cooking curries or don’t have the time or patience to be fussed with a complicated one. Just get your premixed curry powder and add any vegetables you like, really. Yes, mushrooms in a curry is a bit unusual but it does work.  Give it a go and experiment if you feel like it.

By the way, I picked this recipe up from a co-worker’s sister. Great how you can pick up new recipes from so many sources – books, internet sites, word of mouth, etc.

What you will need:

1 tbsp olive oil

1 clove of garlic, thinly chopped (optional)

1 carrot, peeled and cit into medium sized cubes

1 cup pumpkin, peeled and chopped

Half cup mushrooms, quartered

1 tbsp curry powder (more if you like your curry spicier)

400ml can light coconut milk (available in supermarkets like Coles and Woolworths )

1 cup broccoli florets

2 cups baby spinach leaves

Method:

Heat large pot over medium heat. Add oil garlic (if using), carrot and pumpkin and cook for 5 minutes, stirring often.

Add mushrooms and cook for further 2 minutes. Add curry powder  and cook for 2 minutes.

Stir in coconut milk and bring to simmer.

Add broccoli and cook for 3 minutes or until all vegetables are tender and then fold in spinach leaves. Serve on steamed rice.

Easy!