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Curried Cauliflower with Black Beans

Posted By archives On March 31, 2010 @ 10:51 am In Beans and Legumes | No Comments

Recipe By: adapted from Weight Watchers Versatile Vegetarian
Serving Size: 4

1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small cauliflower — cored and separated in florets
1/2 teaspoon crushed red pepper
14 ounces crushed tomatoes
1 can canned black beans — rinsed and drained
2 tablespoons cilantro — minced

Heat a large, non-stick skillet. Add the curry, cumin and coriander. Cook, stirring, until just fragrant, 10-15 seconds.

Add cauliflower, pepper flakes and 1/4 cup water. Cook, stirring as needed until the cauliflower is well coated and nearly all the liquid is evaporated, 3-4 minutes

Add the tomatoes and 1/4 cup water. Cook, covered, stirring as needed until slightly thickened, about 10 minutes.

Gently stir in the beans. Cook until heated through, 2-3 minutes. Sprinkle with the cilantro.

Per serving: 128 Calories (kcal); 1g Total Fat; (8% calories from fat); 8g Protein; 22g Carbohydrate; 0mg Cholesterol; 462mg Sodium; 8 g Dietary Fiber

2 points per serving


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