Recipes

Curried Cauliflower with Peas
Makes about 6 cups

The spices in this curry are toasted for extra flavor. Be careful to add the liquid slowly to avoid spattering.

1 teaspoon coriander
1 teaspoon whole mustard seed
1/2 teaspoon each: turmeric, cumin
1/4 teaspoon each: cinnamon, ginger, cardamom, cayenne
1/2 cup vegetable broth or water
1-2 tablespoons reduced-sodium soy sauce
1 large onion, chopped
1 cauliflower, cut or broken into florets (about 4 cups)
1 10-ounce bag frozen peas

Combine coriander, mustard seed, turmeric, cumin, cinnamon, ginger, cardamom, and cayenne in a large skillet. Heat, stirring constantly, until spices darken slightly and just begin to smoke: about one minute. Remove from heat and cool slightly.

Add vegetable broth, soy sauce, and onion. Cook until onion is soft, stirring occasionally, about five minutes.

Stir in cauliflower, then cover and cook over medium heat until tender when pierced with a fork, about five minutes. Stir in peas and cook until hot, another minute or two.

Per 1/2-cup serving: 36 calories; 2 g protein; 7 g carbohydrate; 0.1 g fat; 2 g fiber; 73 - 115 mg sodium; calories from protein: 23 percent; calories from carbohydrates: 73 percent; calories from fats: 4 percent.

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