| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg01 |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Potatoes; cut in 1" cubes |
| 1 |
|
Onion; chopped |
| 4 |
|
Cloves garlic; minced |
| 10 |
sl |
Fresh ginger; minced |
| 1 |
ts |
Canola oil |
| 1/4 |
c |
Almonds; chopped |
| 1 |
c |
Tomato puree; |
| 1/2 |
ts |
Chili powder |
| 1 |
ts |
Tumeric |
| 1 |
ts |
Coriander |
| 1 |
ts |
Sea salt |
| 1/2 |
ts |
Pepper |
| 2 |
c |
Cauliflower florets |
| 2 |
ts |
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
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