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Curried Cauliflower and Potatoes

  • 40minutes

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Source: lowfatcooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C, P
MineralsChromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cauliflower head (2-3 pounds), cut into florets

  2. 1 pound potatoes, peeled and cut into 1-inch pieces

  3. 2 tsp canola oil

  4. 1 onion, roughly chopped

  5. 2 cloves garlic, crushed

  6. 2 tbsp garam masala or curry powder

  7. 1 cup fat-free low-sodium vegetable Broth

  8. 2 cups frozen peas

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Boil cauliflower and potatoes for 4-5 minutes. Drain into a colander.

  2. In a large Dutch oven, heat oil on medium heat. Add chopped onion and garlic and cook until onions are softened. Sprinkle curry powder into onion and garlic and stir for 1 minute. Add drained cauliflower and potatoes and coat in curried onion mixture. Add vegetable broth and deglaze. Cover and simmer for 10 minutes. Stir in peas; cover again and cook for 5-7 minutes.

  3. Serves 4 Per Serving: Calories 231, Calories from Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 126mg, Carbohydrate 40g, Fiber 11.5g, Protein 9.6g

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