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  1. In 4-quart Dutch oven, heat 1 tbsp oil over medium-high heat.
  2. Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes.
  3. Transfer to plate.
  4. Add remaining ½ tbsp oil to pan and heat over medium heat.
  5. Add cumin and cook, stirring, for 30 seconds.
  6. Add ginger, coriander, turmeric and cayenne and cook, stirring, 30 seconds.
  7. Reduce heat to low.
  8. Stir in onion and cook, stirring often, until softened, about 4 minutes.
  9. Add cauliflower, broth and salt.
  10. Cover, increase heat to medium-low and simmer until barely tender, 12 minutes.
  11. Add zucchini and reserved mushrooms to cauliflower mixture.
  12. Cover and cook for 4 to 5 minutes.
  13. Stir in cilantro.
  14. Serve over couscous or brown rice.