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Video: Cauliflower Stewed With Turmeric. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Cauliflower stew with turmeric is a vegetarian dish that I advise everyone to include in the lean menu. For those who monitor their weight or want to lose weight, I advise you to remember recipes from cauliflower as often as possible: 100 g of the product contains only 30 kcal. Unlike its close cousin, white cabbage, cauliflower has a delicate and sophisticated taste and is therefore more popular.
Nutritionists advise giving this healthy vegetable to children. Prepare the original second course for this recipe for toddlers, but be sure to exclude chili and ground red pepper from it, as spicy foods are usually not to the taste of younger family members.
- Cooking time: 30 minutes;
- Servings Per Container: 3.
Ingredients for Cauliflower Stew with Turmeric
- 400 g of cauliflower;
- 80 g of onions;
- 180 g carrots;
- 150 sweet peppers;
- 4 cloves of garlic;
- 1 chili pepper;
- 1 teaspoon ground turmeric
- 15 ml olive oil;
- 1 tablespoon of mustard beans
- 1 / 2 lemons;
- salt, ground red pepper, dill.
Cooking method of stewed cauliflower with turmeric
Wash cauliflower, disassemble into small inflorescences, cut off dark spots (if any). If the pieces are large, then we cut them into two parts. We cut off the stump, it is better to leave it for the soup.
Divide the cabbage into two portions. In a deep saucepan, heat about 1.5 liters of water to a boil, add a teaspoon of salt. We put the first portion of cauliflower, blanch for 8 minutes, put on a sieve.
Then add a teaspoon of ground turmeric to the water, throw in the rest of the cabbage, blanch for 8 minutes, discard on a sieve. The more turmeric you add to the water, the more intense the yellow color, but do not overdo it, if you add too much, the vegetables will taste bitter.
We clean the sweet bell pepper from seeds and partitions. Cut the pulp into thin strips. I had a yellow pepper, but if you want to make a multi-colored stew, then take half each red and green.
Shred carrots thinly or grate for Korean carrots. The thinner the carrots are sliced, the faster the stew will be ready.
Peel the garlic cloves and chop them into large pieces. Cut the green chili into rings. If the pepper is bitter, but not hot, it can be cut along with the seeds and membrane, and it is better to peel the hot pepper.
Heat refined odorless olive oil or any other vegetable oil in a brazier, put chopped onions, fry until transparent.
Now add shredded carrots to the onion, fry for 5 minutes, so that the carrots become soft. Then put the rest of the vegetables - blanched yellow and white cabbage (both servings), bell peppers, garlic, chili. Add mustard seeds, ground red pepper and salt to taste, fried in a dry frying pan until dark.
Close the brazier with a lid. Cook over low heat for 12-15 minutes.
Put vegetables in a plate, pour with freshly squeezed lemon juice, decorate with a sprig of dill. Serve the dish hot.
Cauliflower stewed with turmeric is ready. Bon Appetit!
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