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Ingredients
- 12 ounce Potaotes, diced
- 20 ounce Cauliflower florets
- 1 lrg Tomato, diced
- 8 ounce Onion, thinly sliced Salt & cayenne, to taste
- 1/2 tsp Turmeric
- 1/2 tsp Basil leaves
- 1 tsp Cumin seeds
- 1 ounce Lemon juice
- 1 x 1/2" piece ginger
- 2 x Garlic cloves
- 2 ounce Vinegar Canola oil
- 4 ounce Cilantro leaves
- 1 x Jalapeno
- 2 x Green onions
Directions
- Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as they will be done before the potatoes. The vegetables should be cooked but hard. Grind ginger and garlic. If fresh ginger is not available, use 1/2 tsp ginger pwdr. Finely chop the cilantro, green onion and jalapeno. Mix slice onion with basil, binegar and extra virgin olive oil. Marinate 10-15 min. In a small wok on medium heat, add in 1 tb canola oil. When warm, add in the cumin seeds. Fry till light brown. Add in the onions. Cook till opaque. Add in ginger and garlic. Saute/fry for a few min. Add in the potatoes, cauliflower and the diced tomato. If the vegetables stick to the pan, add in a little water to keep it moist.
- Simmer till vegetables are done. Sprinkle with minced cilantro, lemon juice and sliced tomato before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 553g | |
| Recipe makes 2 servings | |
| Calories 232 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 1738mg | 50% |
| Total Carbs 51.48g | 14% |
| Dietary Fiber 11.8g | 39% |
| Sugars 12.5g | 8% |
| Protein 8.73g | 14% |
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