Cauliflower and Carrot Vegetable
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 50.4
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,452.7 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 3.8 g
- Protein: 2.7 g
View full nutritional breakdown of Cauliflower and Carrot Vegetable calories by ingredient
Introduction
A light and traditional vegetable which goes well with rice and breads A light and traditional vegetable which goes well with rice and breadsNumber of Servings: 5
Ingredients
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Cauliflower - 1 medium head, cut into florets
Carrot - 1 cup, chopped
Sunflower oil - 1 tsp
Salt - 1 tbsp
Turmeric powder - 1 pinch
Chilli Powder - 1 tsp
Mustard seeds - 0.5 tsp
Directions
1) Wash and clean the cauliflower and carrots and cook in a microwave or in the gas with some water and a pinch of turmeric powder till it is half done. Don't let it get too cooked and soft and mushy at this stage.
2) Next heat 1 tsp sunflower oil in a pan and when it gets heated up, add the mustard seeds. Once the seeds stop sputtering, add the cooked vegetables. Add in salt and chilli powder to taste and cook covered over a very small flame for about 5-10 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user VIVIDLAUREL.
2) Next heat 1 tsp sunflower oil in a pan and when it gets heated up, add the mustard seeds. Once the seeds stop sputtering, add the cooked vegetables. Add in salt and chilli powder to taste and cook covered over a very small flame for about 5-10 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user VIVIDLAUREL.
Member Ratings For This Recipe
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MISTRESSOFPROSE
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