Prep Time: 15 minutes
Cook Time: 25 minutes
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
