Recipe: Cauliflower Curry

Note: Though the list of ingredients may be long for Test Kitchen Assistant Mayi Brady’s curry, it comes together in a snap. In fact, it’s a great quick-fix for busy nights when you don’t think you have any time to cook. With this easy raita and a little steamed rice, you’ve got a tasty dinner in no time at all.Mixing the spices yourself makes the dish more aromatic than it would be using a commercially prepared combination. And frying them before adding the other ingredients only makes them more so.

Active Work and Total Preparation Time: 25 minutes * Vegetarian

1 tablespoon oil

1 onion, thinly sliced

4 cloves garlic, minced

1 (2-inch) piece ginger root, minced

2 serrano peppers, seeded (if desired) and minced, or more to taste

2 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1 teaspoon ground turmeric

1/2 teaspoon black mustard seeds

1/2 teaspoon salt, or to taste

1 (16-ounce) bag frozen cauliflower florets

1 cup coconut milk

1 tablespoon lemon juice

* Heat oil over medium-high heat in large skillet. Add onion and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. Add garlic, ginger and peppers and cook 2 minutes more. Add coriander, cumin, cinnamon, turmeric, mustard seeds and salt. Cook, stirring until very fragrant, about 3 minutes. Add cauliflower and mix well. Add coconut milk and lemon juice, reduce heat and simmer 5 minutes.

4 servings. Each serving: 197 calories; 334 mg sodium; 0 cholesterol; 16 grams fat; 13 grams carbohydrates; 5 grams protein; 2.98 grams fiber.

Cucumber Raita

Active Work and Total Preparation Time: 5 minutes

1 cucumber

1 cup plain yogurt

1/2 teaspoon salt

Pepper

1/4 teaspoon ground cumin

* Peel and grate cucumber. Place cucumber in a bowl and add yogurt, salt, dash pepper and cumin. Mix well.4 servings. Each serving: 63 calories; 349 mg sodium; 7 mg cholesterol; 3 grams fat; 7 grams carbohydrates; 4 grams protein; 0.47 gram fiber.