Cauliflower and Potato Sabzi with Spices

1 head cauliflower (about 1 1/2 pounds)
2 tablespoons vegetable oil, divided
2 baking potatoes, peeled, halved lengthwise, and sliced (about 1 3/4 pounds)
2 teaspoons cumin seeds
4 garlic cloves, minced
1/3 cup water
1/3 cup tomato puree
3 tablespoons chopped peeled fresh ginger
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1/3 cup chopped fresh cilantro
1 teaspoon Garam Masala

Separate cauliflower into florets to measure 4 cups, reserving stems. Cut stems into thin slices to measure 1 cup. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Add potatoes, cumin seeds, and garlic; stir-fry for 6 minutes or until potatoes are crisp-tender. Stir in water and next 5 ingredients (water through pepper). Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, and drizzle with 1 1/2 teaspoons oil, cilantro, and Garam Masala, tossing well.

Yield: 6 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 200(23% from fat); FAT 5.2g (sat 0.8g,mono 1.2g,poly 2.8g); PROTEIN 4.9g; CHOLESTEROL 0.0mg; CALCIUM 43mg; SODIUM 676mg; FIBER 4.8g; IRON 1.8mg; CARBOHYDRATE 36.2g

Cooking Light, NOVEMBER 2001


Number of Servings: 1

Recipe submitted by SparkPeople user BRINA2BSKINNI.