Indian Stewed Cauliflower and Potatoes (Aloo Gobi)
Basmati Rice and Warm Naan
Ingredients
- 1 onion, chopped
- 2 Tbsp vegetable oil
- 2 tsp minced ginger
- 4 cloves garlic, minced
- ½ tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp chili powder
- 3 russet potatoes, peeled and cut into bite-size chunks
- 3½ cups vegetable broth
- 1 (28-oz) can diced tomatoes
- 1 large head cauliflower, cut into florets
- 2 cups frozen sweet peas
- 1 tsp salt
- ¼ cup chopped fresh cilantro
Instructions
- Sauté onion in hot oil in a large, deep skillet 5 minutes or until tender. Add ginger, garlic, cumin, turmeric, and chili powder; cook 1 minute.
- Stir in potatoes, broth, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add cauliflower, peas, and salt. Cover and simmer 10 minutes or until potatoes and cauliflower are tender. Stir in cilantro. Serve over basmati rice.
Side Dish Ingredients
- 2 (3.5-oz) pkg boil-in-bag basmati rice
- 3 pieces vegan whole-grain naan
Side Dish Instructions
- Preheat oven to 350°F. Cook rice according to package directions. If desired, season with salt and pepper to taste.
- Heat naan 3 minutes or until warm; cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
224
|
296
|
520
|
| Fat (g) | 5 | 5 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 8 | 8 | 16 |
| Carb (g) | 38 | 53 | 91 |
| Fiber (g) | 9 | 4 | 13 |
| Sodium (mg) | 1075 | 396 | 1471 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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