Aloo Ghobi
The multiplicity of flavors in the curry powder and garam masala shine through in this vegetable stew.
Ingredients
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1 large red onion, halved lengthwise and thinly sliced
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1 tablespoon olive oil
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2 teaspoons curry powder
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1 teaspoon ground cumin
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1/4 teaspoon garam masala
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1/8 teaspoon ground red pepper
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3 cups medium cauliflower florets
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1 14-1/2-ounce can diced tomatoes, undrained
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2 medium potatoes, peeled and cut into 1-inch cubes (1-1/2 cups)
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2 medium sweet potatoes, peeled and cut into 1-inch cubes (1-1/2 cups)
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1-1/2 cups vegetable broth or water
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 cup frozen peas
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4-1/2 cups hot cooked brown rice or couscous
Directions
1.
In a large saucepan cook onion in hot oil over medium heat about 5 minutes or until tender. Add curry powder, cumin, garam masala, and red pepper. Cook and stir for 1 minute.
2.
Stir in cauliflower, undrained tomatoes, potatoes, sweet potatoes, broth, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender. Stir in peas; heat through. Serve the stew over brown rice. Makes 6 servings.
Nutrition information
Calories 334, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 66 g, Total Sugar 14 g, Fiber 9 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 84%, Calcium 9%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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