Preparation time: 25 minutes Cooking time: 20 minutes Boil the cauliflower and peas in water until tender. Drain. Cook the onion, garlic and ginger in the ghee until golden and tender. Add the turmeric, coriander, vindaloo, sugar, cardamoms and yoghurt and cook for 3-4 minutes. Add the tomatoes and cook 3-4 minutes. Add cauliflower and peas. Simmer for 3-4 minutes and serve hot with rice. Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 14:14:41 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 4|
|Calories from Fat: 117 (37%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 32.4mg||10 %|
|Sodium 96.4mg||3 %|
|Potassium 1142.5mg||30 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 35.7g|
|Protein 11.5g||16 %|
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Calories per serving: 315
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