Recipe · Side Dishes (Vegetables) · by National Kidney Foundation Singapore × Khoo Teck Puat Hospital
Indian Cauliflower with Tomato Curry
Crunchy crispy roasted cauliflower to be dipped into spicy tangy tomato curry.
CKD (non-dialysis)On dialysisp 45
Per serving
155g
Safe for your stage
Phosphorus65 mg
Potassium429 mg
Sodium343 mg
Protein2.8 g
Energy97 kcal
Ingredients
- Cauliflower, chopped · 3 1/2 cups (360g)
- Tomato, sliced · 2 medium (180g)
- Tomato paste · 1 tbsp
- Vegetable oil · 1 tbsp
- Turmeric powder · 1 tsp
- Curry powder · 1 tsp
- Salt · 1/2 tsp
- Curry leaves · 7 leaves
Method
- 1Indian Cauliflower: Preheat oven to 175°C.
- 2Cut the cauliflower into bite size pieces and place onto the baking tray.
- 3Mix 1/2 tablespoon of oil, curry leaves, turmeric powder and 1/4 teaspoon of salt in a small microwavable bowl. Heat up the mixture in the microwave for 30 seconds.
- 4Toss the cauliflower in a medium bowl together with the mixture until the cauliflower is coated. Spread it out on the baking tray to allow even baking.
- 5Roast the coated cauliflower in the oven for 20 minutes, or until it becomes golden brown and has crispy edges.
- 6Tomato Curry: Heat the rest of the oil in a pan and add the tomatoes over medium heat. Mash and cook the tomatoes until they soften.
- 7Add curry powder, 1/4 teaspoon of salt and 1/4 cup of water and simmer for 5 minutes, or until the gravy thickens.
Notes from the contributor
- • Try with other vegetables like carrots, zucchini or eggplants.
Sources
- NKF · Proprietary-with-permission · id nkf_indian_cauliflower_tomato_curry