Boil the potatoes in salted water till nearly soft
Do the same with the cauliflower but still crunchy
Heat the whole spices in a heavy bottomed pan till starting to smoke a little. Immediately take off heat and when cooled whiz in spice grinder or pestle and mortar till still crunchy - not a powder.
In a large pan heat 2 tbl olive oil and add onions. Cook till soft then add the garlic. Add the spices and cook another minute.
Stir in the drained potato and cauliflower, coconut milk and spinach and lemon juice. Adjust the seasoning and stir in the yoghurt.
Don't cook or too long or the cauliflower will turn to mush.
Often better the next day
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (640g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.6mg||1 %|
|Sodium 292.7mg||10 %|
|Potassium 2070.8mg||54 %|
|Total Carbohydrate 60.4g||18 %|
|Dietary Fiber 12.6g||51 %|
|Sugars, other 47.8g|
|Protein 15.5g||22 %|
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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: 327
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