MAKEOVER: Aloo Gobi Cauliflower, broccoli and potatos (by CAKE85)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Peel and boil potatoes a day or so before (morning of is fine). Soak cauliflower florets for 30 minutes before cooking, drain, and start rice.
Put oil in large non-stick pot and heat over medium heat. Add cauliflower, ground cumin, coriander, turmeric and garam masala and stir to coat while cooking for 3 minutes. Cook until cauliflower starts to brown. Add broccoli, tomato paste and sour cream, cover, turn to low, and simmer for about 12 minutes. Add onion, diced potato and cayenne pepper. Turn to coat, simmer 5 minutes.
Serve hot over brown or wild rice, quinoa, or alone.
Any veggies can be added to this recipe :)
1 medium head of cauliflower cut into small, bite sized florets1 medium head of broccoli, cut into small, bite sized florets2 medium potatoes, peeled, boiled and diced1 large sweet onion, diced 3 Tbs olive oil1/2 cup reduced fat sour cream1/4 cup tomato paste2 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric2 tsp garam masala1/4 tsp cayenne pepper (optional)
Peel and boil potatoes a day or so before (morning of is fine). Soak cauliflower florets for 30 minutes before cooking, drain, and start rice.
Put oil in large non-stick pot and heat over medium heat. Add cauliflower, ground cumin, coriander, turmeric and garam masala and stir to coat while cooking for 3 minutes. Cook until cauliflower starts to brown. Add broccoli, tomato paste and sour cream, cover, turn to low, and simmer for about 12 minutes. Add onion, diced potato and cayenne pepper. Turn to coat, simmer 5 minutes.
Serve hot over brown or wild rice, quinoa, or alone.
Any veggies can be added to this recipe :)
Nutritional Info Amount Per Serving
- Calories: 460.0
- Total Fat: 16.1 g
- Cholesterol: 11.8 mg
- Sodium: 208.5 mg
- Total Carbs: 71.5 g
- Dietary Fiber: 11.6 g
- Protein: 12.1 g
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