Recipe: Cauliflower and Pea Curry (using apple juice)

CAULIFLOWER AND PEA CURRY

1/4 cup apple juice
1 tbsp. olive oil
2 cups chopped onions
2 tsp. grated fresh gingerroot
2 tsp. ground cinnamon
2 tsp. ground cardamom
1 tsp. ground turmeric
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground black or white pepper
1 tsp. ground caraway
1/4 to 1/2 tsp. ground cayenne pepper (or to taste)
3 cup cauliflower florets
1 cup reduced-fat broth
1 1/2 cups peas
2 tbsp. honey
Salt and pepper (to taste)
4 cups cooked hot rice (for serving)

In large Dutch oven over medium-high heat, combine juice and oil; let heat to simmering. Add onions and ginger; cook, stirring, 3 minutes.

Add cinnamon, cardamom, turmeric, coriander, cumin, pepper, caraway and cayenne. Cook 1 minute, stirring.

Add cauliflower. Cook, stirring, 2 minutes.

Add broth; cover and cook 15 minutes, or until cauliflower is soft.

Add peas, honey and salt and pepper to taste. Cook 1 minute, or until peas are hot.

Serve over rice.

Makes 4-6 servings
Source: Mary Carroll to the Minneapolis-St. Paul Star Tribune, September 5, 2002