Spicy Stewed Cauliflower and Potatoes
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INGREDIENTS
- 1 ts Salt
- 1 md Cauliflower, cut into floret
- 1 Dry red chili, seeded, crush
- 1 Green chili, seeded, sliced
- 1/4 ts Turmeric
- 2 lg Potatoes, cubed
- 1/4 c Vegetable oil
- 1 md Onion ; chopped
- 1 ts Cayenne
- 1/4 c Lemon juice
INSTRUCTIONS
Heat oil in large pot over medium low heat. Add onion & cook till it turns brown, stirring occasionally. Stir in potatoes & cook till they begin to brown. Stir frequently. Add cayenne, lemon, salt & turmeric. Cook for 2 to 3 minutes. Add cauliflower & chilies & stir well. Add about 1/4 c water. Continue to cook till the vegetables are tender, adding more water if necessary. Adapted from Ismail Merchant, "Indian Cuisine"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (72g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 113 | ||
| Calories from Fat: 87 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.7g | 13 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 5.9g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3mg | 0 % | |
| Potassium 161.2mg | 4 % | |
| Total Carbohydrate 8g | 2 % | |
| Dietary Fiber 1.9g | 7 % | |
| Sugars, other 6.1g | ||
| Protein 1g | 1 % | |
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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. |
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Calories per serving: 113
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