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Ingredientes
- 1 Tbsp. canola oil
- 1 1/2 lb red potatoes about 5 c. when cut
- 1/2 c. minced onions
- 1 c. water
- 1 1/2 tsp Lite Salt or possibly less
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp black pepper Or possibly Spicy Pepper Seasoning (Spice Islands) Or possibly red pepper flakes
- 2 c. cauliflower cut into flowerets
- 1/2 c. minced tomato
- 1 c. frzn peas thawed
- 2 Tbsp. minced fresh cilantro
Direcciones
- Rinse the potatoes, remove eyes and cut into 1 inch pcs.
- Heat oil in a large nonstick skillet. Cook potatoes and onion till edges begin to brown (10 to 15 min). Add in water, Lite Salt, coriander, cumin, turmeric and pepper. Bring to boil, reduce heat to low (so mix will bubble lightly) and cook 10 min. Add in cauliflower and tomatoes and a small amount of water, if needed. Cook 10 to 15 min or possibly till cauliflower and potatoes are tender. Remove cover and, if needed, cook till liquid has evaporated. Add in frzn peas and cilantro; stir to combine and heat through.
- Cuisine: "Cardiac Diets"
- Yield: "6 c."
- NOTES : This is a nice, mild curry dish. If desired food "warm," use red pepper flakes (the older they are, the more it takes).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 129 | |
| Calories from Fat 24 | 19% |
| Total Fat 2.72g | 3% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 619mg | 26% |
| Potassium 646mg | 18% |
| Total Carbs 23.67g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.38g | 2% |
| Protein 3.88g | 6% |
