Indian-Spiced Potatoes & Cauliflower
Serve this mildly spiced dish with plain low-fat or nonfat yogurt.
  • 1 tablespoon olive oil
  • 2 onions, coarsely chopped
  • 3 cloves garlic, minced
  • 1 pound small red-skinned potatoes, cut into 1/2-inch cubes
  • 1 teaspoon curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 5 cups cauliflower florets
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
  • 1/3 cup chopped cilantro

1. In large nonstick skillet, heat oil over medium heat. Add onions and garlic and cook 5 minutes or until onions are tender.

2. Add potatoes, curry powder, ginger, salt, coriander, and cayenne, stirring until coated. Add 1/2 cup of water, cover, reduce heat to low, and cook until potatoes are almost tender, about 10 minutes.

3. Add cauliflower and tomatoes and their juice, stirring to combine. Cover and simmer 7 to 10 minutes or until cauliflower and potatoes are tender. Stir in cilantro.

Nutritional Information
Per serving: 217 calories, 4.6g total fat, 0.8g saturated fat, 2.7g monounsaturated fat, 0.7g polyunsaturated fat, 8g dietary fiber, 7g protein, 39g carbohydrate, 1mg cholesterol, 340mg sodium.
Good source of: fiber, folate, manganese, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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