| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Red onion; thinly sliced |
| 1 |
sm |
Head cauliflower; quartered and thinly sliced, |
|
|
Quartered and thinly sliced; |
| 10 |
sm |
Red potatoes– up to 12; cubed and steamed |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
bn |
Spinach (2 to 3 cups); stemmed |
| 1 |
sm |
Carrot; julienned |
| 2 |
tb |
Fresh lemon juice |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
IN LARGE SKILLET, heat oil over medium-high heat. Add onion and cook,
stirring often, until beginning to brown, about 5 minutes. Add cauliflower
and cook, stirring often, until it begins to brown in a few places. Add
potatoes, garlic and spices. Reduce heat and cook, stirring occasionally,
until heated through, about 5 minutes. Add spinach and carrot. Cover and
cook until spinach is wilted, about 1 minute. Stir in lemon juice and
season with salt and pepper. Serve right away.
PER SERVING: 201 CAL.; 6G PROT.; 7G TOTAL FAT (2G SAT. FAT); 32G CARB.; 8MG
CHOL.; 72MG SOD.; 6 G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 38
Converted by MM_Buster v2.0l.
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