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Curried Cauliflower and Potatoes
Curried Cauliflower and Potatoes
Fiona Haynes
At a Glance
Prep Time : 15min
Cook Time : 25min
Course : Dinner, Entree, Main Course
Special : Few Ingredients, Low Fat, Vegetarian, Wheat-Free
Type of Prep : Boil, Braise, Dutch Oven, Sauté, Simmer
Cuisine : Indian
Occasion : Fall, Family Dinner, Winter
 
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Curried Cauliflower and Potatoes

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Cauliflower and potatoes pair well together in this mildly spicy vegetarian main dish.

INGREDIENTS:

  • 1 cauliflower head (2-3 pounds), cut into florets
  • 1 pound potatoes, peeled and cut into 1-inch pieces
  • 2 tsp canola oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 2 tbsp garam masala or curry powder
  • 1 cup fat-free low-sodium vegetable Broth
  • 2 cups frozen peas

PREPARATION:

Bring a large pot of water to a boil. Boil cauliflower and potatoes for 4-5 minutes. Drain into a colander.

In a large Dutch oven, heat oil on medium heat. Add chopped onion and garlic and cook until onions are softened. Sprinkle curry powder into onion and garlic and stir for 1 minute. Add drained cauliflower and potatoes and coat in curried onion mixture. Add vegetable broth and deglaze. Cover and simmer for 10 minutes. Stir in peas; cover again and cook for 5-7 minutes.

Serves 4

Per Serving: Calories 231, Calories from Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 126mg, Carbohydrate 40g, Fiber 11.5g, Protein 9.6g

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