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Curried Cauliflower and Potatoes
(makes 6-8 servings)
Ingredients: |
![Nutrition Facts for Curried Cauliflower and Potatoes (text version below directions)](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/nutrition/nfacts/nf_curriedcauliflower.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
3/4 pound potatoes, peeled and cut into 1/2 inch cubes
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
3 pounds cauliflower, cut into florets
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
3 tablespoons vegetable oil
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 small onion, chopped fine
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 tablespoons curry powder
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922160633im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 cup water
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Directions: |
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1. |
Boil the potatoes in water until just tender, about five minutes. Remove the potatoes, add the cauliflower and cook about five minutes or until crisp-tender; drain.
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2. |
In a large skillet, heat oil over medium heat. Add the onion and garlic and cook until soft. Add the curry powder and cook, stirring for two minutes. Add the potatoes and cauliflower and cook for two more minutes, stirring occasionally.
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3. |
Add the lemon juice, salt and water. Cook until the liquid is absorbed, about five minutes.
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TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/6 of recipe (305 g)
Servings Per Recipe: 6 |
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Amount per serving |
Calories |
170 |
Calories from fat |
68 |
Total Fat |
8 g |
Saturated Fat |
1 g |
Cholesterol |
0 mg |
Sodium |
266 mg |
Total Carbohydrates |
23 g |
Dietary Fiber |
7 g |
Sugars |
0 g |
Protein |
6 g |
Vitamin A |
0% |
Vitamin C |
195% |
Calcium |
6% |
Iron |
8% |
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