Total Time
35mins
Prep 10 mins
Cook 25 mins

A quick and easy vegetarian meal. Mild enough for those people who are sensitive to curries and hot spicy foods. Adapted from "1,001 Low-Fat Vegetarian Recipes".

Ingredients Nutrition

Directions

  1. Saute onion and garlic 3-4 minutes over medium heat in saucepan sprayed with cooking spray.
  2. Add cauliflower, potato, carrots, broth and spices.
  3. Heat to boiling.
  4. Reduce heat.
  5. Simmer, covered, for 10-15 minutes, or until vegetables are tender.
  6. Mix flour and water.
  7. Stir into boiling vegetable mixture.
  8. Cook, stirring, until thickened.
  9. Stir in tomato juice, parsley, and lemon juice.
  10. Simmer 2-3 minutes longer.
  11. Season to taste with salt, pepper, and cayenne pepper.
  12. Serve over rice.
  13. If you wish to have more protein, you could add some cooked (or canned) chickpeas, or for the carnivores some cubed chicken breast.
Most Helpful

5 5

I was asked to bring a dish to an event that was meatless, salt free, sugar free, pepper free, gluten free, non dairy and without nuts. I saw this recipe and substituted brown rice ground up in my coffee grinder for the flour, and I added lemongrass leaves to steep with the curry. It turned out fantastic! The salt and pepper were not at all missed, the dish tasted complete without it.

4 5

I would've given it more stars ,but it didn't provide enough veggies for 8,so I doubled+the spices+flour,+added 2 lb bags frozen cauliflour,+3 bags broccoli florets-IT TURNED OUT GREAT,A MILD+EASY CURRY