Masala & Meatballs, Asha Shivakumar, p75
Add the oil to a dutch oven over med heat and let it get hot. Add the cumin and let it toast for 20 seconds, being careful not to burn it. Add the red onion and let it sweat and get light golden brown. Add the ginger and garlic, turn the heat to low and fry for a minute or two. Add the tomato and salt and saute until they are soft and disintegrated, about 2 min.
Add the squash, cauliflower, turmeric and 1/2 cup water and cook, uncovered for 5-10 min until cauliflower is 50 percent cooked but still crisp
Add the coconut milk, chickpeas, chili powder, garam masala, and remaining 1 cup of water and simmer, covered 10-15 min, until the cauliflower is cooked. Turn off the heat.
To make the salad, combine the ingredients in a small bowl. Serve the stew with the the salad and sprinkle with cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (435g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 342 | ||
Calories from Fat: 169 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 375.4mg | 13 % | |
Potassium 831.4mg | 22 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 29g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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