Spicy Potatoes and Cauliflower - 14.8g Carbs, 3.4g Fiber, 3.1g Sugar
From: www.PeakMarket.com
2 Tbsp light sesame oil
1 onion, finely chopped
2 tsp garlic clove, minced
1 tsp fresh ginger, grated
1 small cauliflower, cut into florets
1 potato, diced
1 tsp ground cumin
Dash cardamom
Dash ground cloves
1/4 cup vegetable stock
Pepper, to taste
1/4 cup fresh cilantro, chopped
Set a non-stick pan over medium-high heat. Add 2 teaspoons (10 ml) oil
and swirl it to coat the sides. Add onion and stir-fry for 2 to 3 minutes,
until it appears translucent.
Stir in garlic, ginger and continue stir-frying for several minutes,
gradually adding the cauliflower and potato. Add another 1 teaspoon (5 ml)
oil if the vegetables are sticking.
Add pepper, cumin, cardamom and cloves, adjusting to taste; stir-fry for
about 1 minute longer. Add vegetable stock and bring to a simmer. Cover
the pan and reduce the heat to low and cook for 5 to 10 minutes until
the vegetables are very tender. If too much liquid remains, continue to
cook uncovered for several minutes more. Mash slightly if desired and
season with salt and pepper to taste. Stir in the cilantro just before
serving.
Nutrition From: www.caloriecount.about.com
Omitting added salt. Using low sodium vegetable broth
Serves: 4
Serving Size: 162 g (162 g = 5.71 oz // 5.71 oz = 0.71 cups)
Nutrition per Serving:
128 Calories, 64 Calories from Fat, 7.1g Total Fat, 1g Saturated Fat,
0mg Cholesterol, 49mg Sodium, 14.8g Total Carbs, 3.4g Dietary Fiber,
3.1g Sugars, 2.7g Protein
Vitamin A 2% - Vitamin C 71% - Calcium 3% - Iron 6%
Nutrition Grade: A-
Good points:
No cholesterol
Low in sodium
High in dietary fiber
High in manganese
Very high in vitamin B6
Very high in vitamin C
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