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Ingredients
2 tablespoons olive oil
3 large onions, sliced thin
2 teaspoons minced garlic
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon grated fresh ginger
¼ to ½ teaspoon hot red-pepper flakes
8 ounces carrot sticks
8 ounces cauliflower florets
1 pound broccoli florets
1 28-ounce can plum tomatoes, drained
Freshly ground black pepper to taste
Salt, if desired
Fresh coriander, if desired
Nutritional analysis per serving (4 to 6 servings)
20 grams carbs; 134 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 6 grams fiber; 774 milligrams sodium; 5 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in skillet and saute onions until golden and very soft.
- Step 2
Stir in garlic, cumin, cinnamon, ginger and hot pepper flakes and cook, stirring, about 1 minute.
- Step 3
Add carrots and cook 5 minutes.
- Step 4
Stir in caulifower and broccoli. Crush the drained tomatoes in your hand directly into the skillet. Season with black pepper. Cover and simmer about 10 minutes so flavors can meld. Add salt, if desired. Serve over couscous, sprinkled with fresh coriander leaves, if desired.
Private Notes
Comments
Very good. Reminiscent of Indian flavorings.