Vegetarian

Curried cauliflower and potato is for Lunch.

Curried cauliflower and potato takes several minutes to prepare.

Curried cauliflower and potato takes several minutes to cook.

Curried cauliflower and potato makes 5 servings.

The ingredients for Curried cauliflower and potato are:

sweet onion 6 oz.
cauliflower 12 oz.
chick peas 10 oz. can drained and washed
10 oz. red fingerling potatoes
1.5 cups partially cooked brown rice
2 tsp kosher salt
water as needed

Here is how you make Curried cauliflower and potato:

Chop onion. Place into heavy pan sprayed with cooking oil.Cook slowly to translucent.Boil potatoes in water until done, drain and set aside.Cut of fresh cauliflower and place in pan with onion, add several tablespoon water, cover and cook on low heat.Wash drained chick peas to remove salt, add to pan with a little more water.Cook for 15 minutes or until cauliflower starts to break apart.Chop up cooked potatoes, add to pan, mix and also mix in curry and salt.Add enough water to keep from sticking to pan, a small simmer and add rice. Rice can be in any stage but I had leftover cooked. If using uncooked instant rice add sufficient water to allow rice to complete cooking. Remove from heat when thoroughly heatedServing Size: 5-1.25 cupsNumber of Servings: 5Recipe submitted by SparkPeople user OVERWORKEDJANET.

The nutritional information for Curried cauliflower and potato is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 215.1

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,130.2 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 6.8 g
• Protein: 6.0 g

Curried cauliflower and potato is Indian cuisine.