Indian-spiced Cauliflower, Potato, & Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 T olive or vegetable oil2 large onions, thinly sliced4 tsp garam masala (I used 3.5 t)3/4 pound small red skinned potatoes, cut into 1" pieces1 med cauliflower, about 2 lbs, cut into florets1/2 C golden raisins (I used reg. organic raisins)3/4 tsp salt, or less2 15.5 oz cans chickpeas, drained & rinsed1 6 oz bag baby spinach1/2 cup unsalted cashews, chopped1 lemon, cut into wedges (optional)1.5 cup brown basmati rice, cooked to package directions
1. Heat oil in large, lidded 8 quart pot over med. high heat. Add onions & cook, stirring occasionally, for 6 min, until nicely browned.
2. Stir in garam masala and cook for 30 seconds. Add tomatoes w/juice and potatoes; simmer, covered on med. heat 7 min. Stir in cauliflower, raisins, salt & chickpeas; simmer, covered, 12-20 min., stirring occasionally, until potatoes are tender.
3. Gradually stir in spinach until wilted. Serve over rice & top with cashews. Squeeze lemon over if desired.
YUM!
Serving Size: makes 9 servings (the recipe says 6, but they'd be huge!)
Number of Servings: 9
Recipe submitted by SparkPeople user CINDYC53.
2. Stir in garam masala and cook for 30 seconds. Add tomatoes w/juice and potatoes; simmer, covered on med. heat 7 min. Stir in cauliflower, raisins, salt & chickpeas; simmer, covered, 12-20 min., stirring occasionally, until potatoes are tender.
3. Gradually stir in spinach until wilted. Serve over rice & top with cashews. Squeeze lemon over if desired.
YUM!
Serving Size: makes 9 servings (the recipe says 6, but they'd be huge!)
Number of Servings: 9
Recipe submitted by SparkPeople user CINDYC53.
Nutritional Info Amount Per Serving
- Calories: 337.2
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 564.5 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 10.0 g
- Protein: 11.9 g