Indian-Spiced Cauliflower, Potato and Chickpeas
- 1 of 3 Heat oil in a large, lidded nonstick 8-quart pot over medium-high heat. Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.
- 2 of 3 Stir in garam masala and cook for 30 seconds. Add tomatoes with their juice, and potatoes; simmer, covered, on medium heat 7 minutes. Stir in cauliflower, raisins, salt and chickpeas; simmer, covered, 12 to 15 minutes, stirring occasionally, or until potatoes and cauliflower are tender.
- 3 of 3 Gradually stir in spinach until wilted. Serve over rice and top with nuts. Squeeze lemon over each serving, if desired.
Servings Per Recipe: 6
Per Serving: 2 g sat. fat, 16 g fiber, 704 mg sodium, 11 g Fat, total, 81 g carb., 0 mg chol., 16 g pro., 476 kcal cal.