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Cauliflower with Indian Spices
Turmeric and other fragrant Indian spices add kick to cauliflower -- a healthy low-calorie cruciferous vegetable. Curcumin, an important component of turmeric, is a potent anti-inflammatory that combats cancer, Alzheimer's, and other conditions.
- 2 tablespoons extra-virgin olive oil, divided
- 1 small jalapeño chile pepper, finely chopped (discard seeds if you don't want too much heat)
- 1 piece fresh ginger (2"), peeled and finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 2 small red-skinned potatoes, chopped in 3/4" pieces
- 1 head cauliflower, cut into florets
- 2/3 cup water, plus more if needed
- 1/2 cup frozen peas
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pepper, ginger, cumin, and coriander. Cook for 15 to 30 seconds, stirring constantly, until fragrant. Add the turmeric, salt, potatoes, and cauliflower. Toss to coat. Add the water, cover, and reduce the heat to a simmer.
Let the vegetable mixture simmer for 15 to 20 minutes until the cauliflower and potatoes are tender. (Add a little more water if the pan begins to dry out.)
Uncover and increase the heat to medium-high. Add the peas and the remaining 1 tablespoon of oil. Cook for 5 minutes or until the remaining liquid is gone and the vegetables are slightly browned.
Nutrition information per serving:
Fat: 5g (38% calories from fat)
Protein: 4g (9% calories from protein)
Carbohydrates (net): 13g (53% calories from carbohydrates)
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