Indian-Spiced Cauliflower, Potato and Chickpeas

Indian-Spiced Cauliflower, Potato and Chickpeas

Makes 6
Prep 20 m
Cook 28 m

Ingredients

Directions

  1. 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. 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. 3 of 3 Gradually stir in spinach until wilted. Serve over rice and top with nuts. Squeeze lemon over each serving, if desired.
Nutrition Information for Indian-Spiced Cauliflower, Potato and Chickpeas
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.
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Printed from FamilyCircle.com 09/22/2018