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Ingredientes
- 1 med head cauliflower, cut into small florettes
- 4 Tbsp. canola oil
- 1/4 tsp asafoetida
- 1 Tbsp. curry pwdr
- 1 tsp salt
- Â Â water
- 2 c. soy lowfat yoghurt
Direcciones
- Heat the oil in a heavy skillet over high heat till very warm. Toss in the asafoetida and then the curry pwdr. Fry the spices for one minute and then add in the cauliflower. Stirring constantly, fry the cauliflower till there is browning on a few pcs (this is important for the flavor), about 5 min. Add in the salt and pour in sufficient water to cover the cauliflower. Leaving uncovered, continue to cook at the high heat till all the water has boiled off. When the water is getting very low, stir to produce a bit of a gravy. Remove from the heat and stir in the soy lowfat yoghurt. Serve over Basmati rice with a spicy, mango chutney.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 508g | |
| Calories 1448 | |
| Calories from Fat 929 | 64% |
| Total Fat 104.34g | 130% |
| Saturated Fat 11.14g | 45% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 2700mg | 113% |
| Potassium 3511mg | 100% |
| Total Carbs 77.95g | 21% |
| Dietary Fiber 40.6g | 135% |
| Sugars 13.37g | 9% |
| Protein 70.75g | 113% |
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