Post by Loupy on Nov 17, 2015 13:52:57 GMT -7
Indian Spiced Cauliflower & Potatoes
From: Lisa @ www.snack-girl.com/
I have been called the “Queen of Cauliflower”. Hey, I am not going to apologize for loving cauliflower. Today, we are going to spice it up! This recipe is Indian comfort food and is known as aloo gobi. I could eat it for breakfast, lunch, and dinner.
Cauliflower and potatoes are so bland and Indian spices such as cumin and ginger turn them into something special.
This recipe is gluten-free, dairy-free, and vegan so if you have guests that fit any of these categories you are set. I love having something like this in my back pocket to ensure that everyone is happy.
Makes: 6, 1 cup servings
Ingredients:
1-1.5 pound potatoes, peeled and cut into ½ inch cubes
1 head cauliflower, trimmed of leaves and chopped into florets
1-inch piece fresh ginger
½ teaspoon red pepper flakes
2 cloves garlic, peeled and minced
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
½ teaspoon salt
2 tablespoons vegetable oil
1 ¼ cup water
½ cup fresh cilantro, chopped (optional)
Directions:
Peel the ginger and grate it using a fine grater into a small bowl. Mix in the pepper flakes, garlic, cumin, turmeric, coriander, salt, and oil.
Heat a sauce pan over low heat and add spice paste. Cook for 5 minutes until the spices are toasted and smell really good.
Add the potato and cauliflower, bring up the heat to medium, and stir for 3 minutes.
Add water, mix, and simmer covered for 20-25 minutes until cauliflower and potato are soft.
Add cilantro and serve.
Nutritional Information
One cup is 4 Points+
137 calories,
5.0 g fat,
1.0 g saturated fat,
21.4 g carbohydrates,
2.4 g sugar,
3.1 g protein,
4.1 g fiber,
218 mg sodium
From: Lisa @ www.snack-girl.com/
I have been called the “Queen of Cauliflower”. Hey, I am not going to apologize for loving cauliflower. Today, we are going to spice it up! This recipe is Indian comfort food and is known as aloo gobi. I could eat it for breakfast, lunch, and dinner.
Cauliflower and potatoes are so bland and Indian spices such as cumin and ginger turn them into something special.
This recipe is gluten-free, dairy-free, and vegan so if you have guests that fit any of these categories you are set. I love having something like this in my back pocket to ensure that everyone is happy.
Makes: 6, 1 cup servings
Ingredients:
1-1.5 pound potatoes, peeled and cut into ½ inch cubes
1 head cauliflower, trimmed of leaves and chopped into florets
1-inch piece fresh ginger
½ teaspoon red pepper flakes
2 cloves garlic, peeled and minced
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
½ teaspoon salt
2 tablespoons vegetable oil
1 ¼ cup water
½ cup fresh cilantro, chopped (optional)
Directions:
Peel the ginger and grate it using a fine grater into a small bowl. Mix in the pepper flakes, garlic, cumin, turmeric, coriander, salt, and oil.
Heat a sauce pan over low heat and add spice paste. Cook for 5 minutes until the spices are toasted and smell really good.
Add the potato and cauliflower, bring up the heat to medium, and stir for 3 minutes.
Add water, mix, and simmer covered for 20-25 minutes until cauliflower and potato are soft.
Add cilantro and serve.
Nutritional Information
One cup is 4 Points+
137 calories,
5.0 g fat,
1.0 g saturated fat,
21.4 g carbohydrates,
2.4 g sugar,
3.1 g protein,
4.1 g fiber,
218 mg sodium
