Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Turmeric |
| 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.