A slightly modified naturally low-cal very satisfying Indian recipe. Includes healthy tumeric and flax seed. Serve in a bowl over brown basmati rice to get every bit of the juice. Leftovers are even better then the first night.

Ingredients

8 serv.

cup olive oil↗1⁄4 cup
large onion, chopped↗1
cup fresh coriander, chopped1 cup
small green chili peppers, minced (according to taste)↗2
large cauliflower, cut into chunks↗1
large potatoes, cut into chunks↗2
(24 ounce) canned tomatoes↗2 ounce
teaspoon cumin seed↗1 teaspoon
teaspoon sea salt↗1 teaspoon
garlic cloves, minced↗2
fresh ginger, peeled and grated↗
teaspoons turmeric↗3 teaspoons
tablespoons flax seeds, ground↗3 tablespoons
teaspoons garam masala↗2 teaspoons
tablespoons water↗3 tablespoons

Step-by-step instructions

1
Sweat onion and cumin seed in oil until translucent in large frying pan (with cover for later).
2
Add fresh coriander, tumeric, ground flax and minced chili.
3
Mix in tomatoes, garlic and ginger to make a smooth sauce.
4
Add potatoes, cauliflower and water.
5
Stir gently to coat.
6
Simmer in covered pan for 30 minutes.
7
Stir in garam masala.
8
Let sit covered for 10 minutes.
9
Garnish with fresh coriander and serve over brown basmati rice.

Source: food.com

Original recipe ↗

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