Cauliflower Stewed with Green Beans and Tomatoes
by Editorial Staff
Incredibly easy to prepare, low-calorie, but delicious. Cauliflower and green beans are very tender, tomatoes give them a pleasant sourness, and curry makes the taste of the dish more expressive.
Ingredients
- Cauliflower (fresh or frozen) – 250 g
- Green beans (fresh or frozen) – 250 g
- Tomato – 150 g (1 pc.)
- Curry – 0.5 teaspoon (to taste)
- Salt – pinch (to taste)
- Vegetable oil – 15 ml (1 tablespoon)
Directions
- Prepare the required ingredients. Cauliflower and green beans can be taken both frozen (like mine) and fresh. If you are using fresh vegetables, then wash the cabbage and beans. Disassemble the cabbage into small inflorescences, and cut the tails of the green beans, and cut them into medium pieces.
- Cut the tomato into small pieces.
- Heat vegetable oil in a skillet, add prepared tomato, and add curry. Stir and fry for 2-3 minutes, until tender.
- Add cauliflower and green beans to the skillet. Stir.
- Then pour in water (50-100 ml) and add a pinch of salt.
- Cover the skillet with a lid and cook the contents for about 10-20 minutes over medium heat. The stewing time will depend on how soft you like the cabbage and beans.
At the very end of the stewing, try and add salt if necessary.
- Cauliflower stewed with green beans and tomatoes is ready. This dish can be served alone or with boiled rice, mashed potatoes, fish, or meat.
Bon Appetit!
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