| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 800 | g | Cauliflower |
| Separated into flowerets | ||
| 1 1/2 | c | Fresh or frozen green peas |
| 1 | Onion, thinly sliced | |
| 1 | t | Mashed garlic |
| 1 | t | Grated ginger |
| 4 | T | Ghee |
| 3/4 | t | Turmeric |
| 1 | T | Ground coriander |
| 1 | T | Vindaloo paste |
| 2 | t | Sugar |
| 2 | Cardamoms, opened | |
| 3/4 | c | Yoghurt |
| 2 | Tomatoes, cut into wedges |
INSTRUCTIONS
Preparation time: 25 minutes Cooking time: 20 minutes Boil the cauliflower and peas in water until tender. Drain. Cook the onion, garlic and ginger in the ghee until golden and tender. Add the turmeric, coriander, vindaloo, sugar, cardamoms and yoghurt and cook for 3-4 minutes. Add the tomatoes and cook 3-4 minutes. Add cauliflower and peas. Simmer for 3-4 minutes and serve hot with rice. Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 14:14:41 +1000 From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 841.4mg
Potassium: 1697mg
Carbohydrates: 42.8g
Fiber: 12.4g
Sugar: 21.7g
Protein: 10.9g