Cauliflower-Cashew Curry

Photo: Ryan Benyi; Styling: Andrea Steinberg

Yield: Serves 1
Cost per Serving: $1.89
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 489
  • Fat: 10g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20g
  • Carbohydrate: 85g
  • Fiber: 19g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 94mg
  • Calcium: 0.0mg


  • 1 cup chopped cauliflower
  • 1 teaspoon curry powder
  • 1/2 cup canned crushed no-salt-added tomatoes
  • 1/2 cup canned kidney beans, rinsed and drained
  • 1/4 cup frozen peas, thawed
  • 1 tablespoon raisins
  • 3/4 cup cooked brown rice
  • 2 tablespoons chopped cashews
  • 1 scallion, chopped


  1. In a saucepan over medium heat, cook cauliflower, curry, tomatoes, beans, peas and raisins for 10 to 12 minutes, stirring occasionally. Spoon cauliflower mixture over brown rice. Sprinkle with cashews and scallion and serve.
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