"Dash your curry like you're not in a hurry!"

For my blog title, I should give props to M.I.A., a Sri Lankan songwriter/hip-hop artist about whom I know very little, but whose music I completely love. I listened to her album Arular while cooking this meal tonight.

This recipe is from a favorite and well-loved and -beaten cookbook that was a lifesaver in my early days of Weight Watchers. I used to set my cookbook on the top of my stove while cooking, sometimes while baking things. I only stopped doing this and got a cookbook holder after I realized that the pages of this and my other cookbooks were turning very brown and crispy. This recipe was the most fried:




Curried Cauliflower with Black Beans
from Weight Watchers Versatile Vegetarian

POINTS® value | 3
Per Serving | 176 cal, 6 g fat, 10 g fiber
Servings | 4

main meal | As heavenly as it is quick and simple, this is an incredibly satisfying and flavorful meal.

Ingredients
• 1 Tbsp + 1 tsp vegetable oil
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 small cauliflower, cored and separated into florets
• 1/2 tsp crushed red pepper flakes
• one 14-oz can crushed tomatoes
• one 19-oz can black beans, rinsed and drained
• 2 Tbsp minced cilantro
• salt to taste

Instructions
In a large nonstick skillet, heat the oil. Add the curry, cumin and coriander; cook, stirring, until just fragrant, 10-15 seconds. Add the cauliflower, pepper flakes and 1/4 cup water; cook, stirring as needed, until the cauliflower is well-coated and nearly all of 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 black beans; cook until heated through, 2-3 minutes. Sprinke with the cilantro. Add salt to taste.