Cauliflower with Sweet Potatoes

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Main Dishes
TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tomato, chopped
  • 1 large sweet potato, peeled and cut into 1-inch chunks
  • 1 small head cauliflower, cut into bite-size florets
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Directions

Place the oil in a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes. Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds and then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes. Add the cauliflower and stir well to combine. Place a tight fitting lid on the pan and cook until the cauliflower is crisp- tender, about 5 to 8 minutes.

Per serving: Calories: 155; Total Fat: 8 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 20 grams; Sugar: 6 grams; Fiber: 5.5 grams; Cholesterol: 0 milligrams; Sodium: 552 milligrams

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5

Newest Ratings and Reviews

Read all 12 reviews

  • on October 18, 2013

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    Great combination of textures and spices. A winner.

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  • on October 17, 2013

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    Easy and delicious. The flavors are fantastic. Even my picky eater chowed on this one

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  • on March 29, 2013

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    A great side dish. I served it with roasted chicken. I followed suggestion to add water in small amounts as tomatoes and cauliflower cooked as well as adding (ground red pepper .for additional heat I used a sweet potato that had already been baked, cut it in chunks, and added it at the end to heat it. When eating, I especially like the surprise of curnchy, toasted coriander seed.

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