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Cauliflower-Carrot Saute

| March 10, 2013 Comment

cauliflower-carrot saute

Cauliflower-Carrot Saute is a quick vegetarian/vegan side for plain rice. This vegetable combo is not only tasty but also very healthy.

Cauliflower is rich in potassium and fiber. Low in calories and fat, cauliflower is a great addition to a heart-healthy meal. Cooked carrots contain four times the recommended daily intake of vitamin A in the form of beta-carotene, along with vitamin B6, folic acid, and magnesium.

Servings: 4
Cooking Time: 20 minutes

Ingredients

  • 3 cups cauliflower, separated into medium florets
  • 1 1/2 cups carrots, sliced thin
  • 1 tsp, ginger, grate
  • Turmeric powder, a pinch
  • 1/2 tsp mustard seeds
  • 5-6 curry leaves
  • 1 tsp amchur (mango powder)
  • 2 tbsp vegetable oil
  • Salt to taste

For Masala

  • 3 tbsp coriander seeds (dhania)
  • 1 1/2 tbsp black pepper corn
  • 1 1/2 tbsp fennel seeds (saunf)
  • 1 1/2 tbsp poppy seeds (khus-khus)
  • 3-4 red chillies
  • 1 1/2 tbsp coconut, grated (dried/dessicated)

Preparation

  1. Roast the ingredients for the masala separately until golden and aromatic, and let cool. Grind in a small coffee grinder into a coarse powder and set aside.
  2. Heat the oil in a wide skillet. Add the mustard seeds and fry until they start popping. Add the ginger and curry leaves and saute for a couple minutes.
  3. Add the cauliflower and salt and saute until semi-cooked.
  4. Add the carrot, turmeric powder, salt, and cover and cook for 1-2 minutes until the veggies are tender.
  5. Add the 2 tbsp of the ground masala powder (adjust to taste), and amchur powder, and cover and cook the cauliflower-carrot saute for 2 minutes.
  6. Remove the lid and stir-fry the veggies until the raw flavor of the masala is gone.
  7. Serve the cauliflower-carrot saute with plain rice.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members

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