Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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