Spicy Stewed Cauliflower & Potatoes
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | large |
potatoes
cubed |
|
| 1 | teaspoon |
cayenne pepper
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | medium |
cauliflower florets
cut into florets |
*
|
| 1 | each |
green chili peppers
seeded, sliced |
*
|
| 1 | each |
red chilis, dried
seeded, crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | large |
potatoes
cubed |
|
| 5 | ml |
cayenne pepper
|
|
| 59 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
turmeric
|
|
| 1 | medium |
cauliflower florets
cut into florets |
*
|
| 1 | each |
green chili peppers
seeded, sliced |
*
|
| 1 | each |
red chilis, dried
seeded, crushed |
* |
Directions
Heat oil in large pot over medium low heat.
Add onion and cook until it turns brown, stirring occasionally.
Stir in potatoes and cook until they begin to brown.
Stir frequently. Add cayenne, lemon, salt and turmeric.
Cook for 2 to 3 minutes.
Add cauliflower and chilies and stir well.
Add about ¼ cup water.
Continue to cook until the vegetables are tender, adding more water if necessary.
