| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg01 | 4 | Servings | ||
INGREDIENTS
| 2 | Potatoes, cut in 1" cubes | |
| 1 | Onion, chopped | |
| 4 | Cloves garlic, minced | |
| 10 | Fresh ginger, minced | |
| 1 | t | Canola oil |
| 1/4 | c | Almonds, chopped |
| 1 | c | Tomato puree |
| 1/2 | t | Chili powder |
| 1 | t | Tumeric |
| 1 | t | Coriander |
| 1 | t | Sea salt |
| 1/2 | t | Pepper |
| 2 | c | Cauliflower florets |
| 2 | t | Garam masala |
| 1 | c | Water |
INSTRUCTIONS
Saute the onions, garlic, and ginger in skillet. Add the almonds and all the spices except the garam masala and saute about 3 minutes. Add the tomatoes, potatoes, and cauliflower with 1 cup water and simmer until the vegetables are tender and the sauce is thick, abotu 15-20 minutes. Add the garam masala and serve. Per serving: 124 Calories; 3g Fat (23% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 645mg Sodium Recipe by: Eating in Eden, Hermine Freed Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 51
Total Fat: 6g
Cholesterol: 0mg
Sodium: 442.6mg
Potassium: 634.5mg
Carbohydrates: 24.9g
Fiber: 4.5g
Sugar: 3.9g
Protein: 4.8g