Cauliflower, Peas, and Spinach Curry
- Number of Servings: 8
Ingredients
* Cauliflower, raw, 1 head, medium (5-6" dia) (remove) * Peas, fresh, .5 cup (remove) * Spinach, fresh, 4 cup (remove) * Onions, raw, .5 cup, chopped (remove) * Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) (remove) * Garlic, 3 cloves (remove) * Ginger Root, 1 tsp (remove) * *LO Salt (low sodium high potassium) (UK) (a pinch weighs 0.25 grams), 2 gram(s) (remove) * Curry powder, 2 tsp (remove)
Saute mustard seeds in olive oil till they "pop".
Add onions, garlic, and ginger.
Add spices to saute mix.
Add tomatoes, hard vegetables (cauliflower) and 3-4 cups water.
Cook until vegetables are soft and water has reduced to saucy consistency.
Add leafy/soft vegetables and roasted nuts.
Turn off heat.
Serve over rice.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMBYRD.
Add onions, garlic, and ginger.
Add spices to saute mix.
Add tomatoes, hard vegetables (cauliflower) and 3-4 cups water.
Cook until vegetables are soft and water has reduced to saucy consistency.
Add leafy/soft vegetables and roasted nuts.
Turn off heat.
Serve over rice.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMBYRD.
Nutritional Info Amount Per Serving
- Calories: 180.5
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 44.9 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.2 g
- Protein: 6.0 g
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