Curried cauliflower and potato
- Number of Servings: 5
Ingredients
sweet onion 6 oz.cauliflower 12 oz.chick peas 10 oz. can drained and washed10 oz. red fingerling potatoes1.5 cups partially cooked brown rice2 tsp kosher saltwater as needed
Chop onion. Place into heavy pan sprayed with cooking oil.
Cook slowly to translucent.
Boil potatoes in water until done, drain and set aside.
Cut of fresh cauliflower and place in pan with onion, add several tablespoon water, cover and cook on low heat.
Wash drained chick peas to remove salt, add to pan with a little more water.
Cook for 15 minutes or until cauliflower starts to break apart.
Chop up cooked potatoes, add to pan, mix and also mix in curry and salt.
Add enough water to keep from sticking to pan, a small simmer and add rice. Rice can be in any stage but I had leftover cooked. If using uncooked instant rice add sufficient water to allow rice to complete cooking. Remove from heat when thoroughly heated
Serving Size: 5-1.25 cups
Number of Servings: 5
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Cook slowly to translucent.
Boil potatoes in water until done, drain and set aside.
Cut of fresh cauliflower and place in pan with onion, add several tablespoon water, cover and cook on low heat.
Wash drained chick peas to remove salt, add to pan with a little more water.
Cook for 15 minutes or until cauliflower starts to break apart.
Chop up cooked potatoes, add to pan, mix and also mix in curry and salt.
Add enough water to keep from sticking to pan, a small simmer and add rice. Rice can be in any stage but I had leftover cooked. If using uncooked instant rice add sufficient water to allow rice to complete cooking. Remove from heat when thoroughly heated
Serving Size: 5-1.25 cups
Number of Servings: 5
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 215.1
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,130.2 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 6.8 g
- Protein: 6.0 g