Cauliflower and Potato Sabzi with Spices

Adapted from Cooking Light, November 2001
Makes six servings of approximately 1 cup each

1 head cauliflower (about 1 1/2 pounds)
2 teaspoons vegetable oil
2 baking potatoes, peeled, halved lengthwise, and sliced (about 1 3/4 pounds)
2 teaspoons cumin seeds
4 garlic cloves, minced
1/3 cup water, or more if needed
1/3 cup tomato puree
3 tablespoons chopped peeled fresh ginger
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1/3 cup chopped fresh cilantro
1 teaspoon Garam Masala

Separate cauliflower into florets to measure 4 cups, reserving stems. Cut stems into thin slices to measure 1 cup. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add potatoes, stir-fry for 6 minutes; add cumin seeds and garlic and stir-fry until potatoes are crisp-tender. Stir in water and next 5 ingredients (water through pepper). Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, add cilantro and Garam Masala, toss well and serve.

Nutritional Information
CALORIES 112; FAT 2.1g (sat 0.2g, mono 1.0g, poly 0.7g); CHOLESTEROL 0.0mg; CARBOHYDRATE 21.9g; SODIUM 725mg; PROTEIN 4.1g; FIBER 4.9g


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