A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
Servings:6 | Calories:335 | Total Fat:19g | Chol:27mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 6g
30 %
Total Carb 33g
11 %
Fiber 7g
28 %
Sugars 6g
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Cholesterol 27mg
9 %
Sodium 381mg
16 %
Protein 13g
27 %
Calories:
28% Sliced almonds
28% Others combined
23% Waxy potatoes
19% Heavy cream
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/4 teaspoon ground cardamom 1 1/2 teaspoons turmeric 1 1/2 teaspoons crushed red pepper flakes 1 1/2 teaspoons ground cumin 1 3/4 teaspoons ground coriander 1/4 teaspoon cinnamon 2 medium yellow onions, very finely chopped 1 tablespoon freshly grated ginger, peeled first 4 medium cloves garlic, peeled and chopped 1 1/2 pounds waxy potatoes, cut into 1/4 inch cubes 12 ounces / 340 g cauliflower, cut into tiny trees 2/3 cup / 65g sliced almonds, toasted 3/4 teaspoon fine sea salt, plus more to taste 12 ounces / 340 g firm tofu, cut into 1/4 inch cubes or matchsticks 1/2 cup / 4.5 oz / 130 g greek yogurt 1/2 cup / 120 ml heavy cream
Directions : View recipe directions on 101cookbooks.com
