- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 2
- medium yellow fleshed potatoes
- 1
- medium onion
- 2
- medium tomatoes
- 1
- cauliflower
- 2 tbsp
- Compliments Canola Oil
- 30 mL
- 3 tbsp
- jarred ginger and garlic paste
- 45 mL
- 1 tsp
- cumin seeds
- 5 mL
- 2 tsp
- garam masala spice
- 10 mL
- 1 tsp
- chili powder
- 5 mL
- 1 tsp
- turmeric
- 5 mL
- 3/4 tsp
- salt
- 4 mL
- 1/2 tsp
- black pepper
- 2 mL
- 1 pkg
- Compliments Cilantro, chopped
- 20 g
Directions
Step 1
Cut (unpeeled) potatoes into ½ in. (1 cm) dice (3 cups/750 mL). Finely dice the onion. Remove and discard leaves and core from cauliflower; chop into 1 in. (2.5 cm) florets (7 cups/1.75 L). Cut tomatoes into ½ in. (1 cm) dice (2 cups/500 mL). Set veggies aside.
Step 2
Heat the oil in a large heavy-bottomed saucepan (with lid) over medium-high heat. Stir in the ginger and garlic paste and cumin seeds, cooking until the seeds crackle and pop, about 1 min. Stir in the reserved potatoes and onions. Cover and cook, stirring occasionally, until the potatoes are golden and onions are softened, about 8 min. Stir in the garam masala, chili powder, turmeric, salt and pepper to coat.
Step 3
Mix in the reserved diced tomatoes and 1/3 cup (75 mL) water. Add the cauliflower florets overtop; cover and steam cauliflower until tender-crisp, about 7 min., or to desired tenderness. Gently stir to coat cauliflower with the spicing. Taste and adjust seasonings, if needed. Garnish with chopped cilantro.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 270
- Fat:
- 12 g
- Saturated Fat:
- 0.5 g
- Carbs:
- 36 g
- Fibre:
- 7 g
- Sugar:
- 7 g
- Protein:
- 8 g
- Sodium:
- 580 mg
