Yield: 1 servings
|1 tablespoon||Olive oil|
|1 medium||Red onion; thinly sliced|
|1 small||Head cauliflower; quartered and thinly sliced,|
|\N \N||Quartered and thinly sliced;|
|10 smalls||Red potatoes-- up to 12; cubed and steamed|
|1 \N||Clove garlic; minced|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
|1 bunch||Spinach (2 to 3 cups); stemmed|
|1 small||Carrot; julienned|
|2 tablespoons||Fresh lemon juice|
|\N \N||Salt and freshly ground black pepper|
4 SERVINGS DAIRY-FREE
IN LARGE SKILLET, heat oil over medium-high heat. Add onion and cook, stirring often, until beginning to brown, about 5 minutes. Add cauliflower and cook, stirring often, until it begins to brown in a few places. Add potatoes, garlic and spices. Reduce heat and cook, stirring occasionally, until heated through, about 5 minutes. Add spinach and carrot. Cover and cook until spinach is wilted, about 1 minute. Stir in lemon juice and season with salt and pepper. Serve right away.
PER SERVING: 201 CAL.; 6G PROT.; 7G TOTAL FAT (2G SAT. FAT); 32G CARB.; 8MG CHOL.; 72MG SOD.; 6 G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 38 Converted by MM_Buster v2.0l.