Yield: 4 servings
|1 tablespoon||Vegetable oil|
|1 medium||Onion; finely chopped|
|2 teaspoons||Garlic; minced|
|1 teaspoon||Ginger root; grated|
|\N \N||Black pepper; to taste|
|½ teaspoon||Ground cardamom|
|⅛ teaspoon||Ground cloves|
|8 ounces||Potato; cooked, diced|
|1 small||Cauliflower, cut into floret|
|3 tablespoons||Cooking water|
|\N \N||Salt to taste|
VEGETARIAN TIMES; JAN 95
Preparation Time: 0:30 Heat oil in a large skillet over medium heat.
Add onion; saute until translucent, about 5 minutes. Stir in garlic, ginger, pepper, cumin, carda and cloves. Continue to saute, stirring constantly, about 1 minute. Add potato, cauliflower and reserved c Cover, reduce heat to low and cook until vegetables are very tender and flavors meld, about 5 minutes. Mash slightly with a fork; salt to taste. Serves 4 as a side dish.
NOTES : Per serving: 91 cal; 1 gf prot; 4 g fat; 13 g carb; 0 chol; 281 mg sod; 3 g fiber; vegan
Posted on GEnie Food & Wine RT Dec 26, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-22-95