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
- 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.
- 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.
- Add the cauliflower and salt and saute until semi-cooked.
- Add the carrot, turmeric powder, salt, and cover and cook for 1-2 minutes until the veggies are tender.
- 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.
- Remove the lid and stir-fry the veggies until the raw flavor of the masala is gone.
- Serve the cauliflower-carrot saute with plain rice.
Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members