This delicious dish from my bestselling cookbook The Shredded Chef has a lot going for it:
Give it a try. You won’t be disappointed!
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1 cauliflower head (2 – 3 pounds), cut into florets
1 pound (around 3 medium) potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, crushed
2 tablespoons garam masala or curry powder
1 cup low-sodium vegetable broth
2 cups frozen peas
1. Bring a pot of lightly salted water to a boil. Add the cauliflower and potatoes and cook for 4 – 5 minutes. Drain.
2. Meanwhile, coat a Dutch oven in cooking spray and place over medium heat. Add chopped onion and garlic and cook 2 – 3 minutes, or until the onions are softened. Add the garam masala and stir for 1 minute.
3. Add the cooked potatoes and cauliflower and stir well, coating in the onion mixture, add the vegetable broth and use it to deglaze (scrape the bottom of the Dutch oven and remove any stuck bits). Cover and let simmer for 10 minutes. Add the peas, mix well, and cover for another 5 – 7 minutes.
What You Get to Eat