Name: Browned potato and cauliflower dry curry
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp (27 g) olive oil, divided: 2 tsp for the potatoes, 2 tsp for the cauliflower, 2 tsp for the masala; 2 medium potatoes (426 g), skin on, scrubbed, in ½-inch cubes; 4 cups (428 g) cauliflower florets, tender stem included, in 1½-inch pieces; 1 large onion (150 g), finely chopped; 1 tsp (2.1 g) whole cumin seeds; 1 tbsp (6 g) grated fresh ginger; 1 tsp (3.1 g) garlic powder; 2 tsp (3.6 g) ground coriander; ½ tsp (1.5 g) ground turmeric; ¼ tsp (0.45 g) cayenne pepper; ½ tsp (1.15 g) ground black pepper; 3 tbsp (48 g) no-salt-added tomato paste; ¾ tsp (4.5 g) salt; ⅓ cup water; 1 tbsp (15.25 g) lemon juice; ¼ cup (4 g) chopped fresh cilantro

Ingredients

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2 tbsp olive oil, divided: 2 tsp for the potatoes, 2 tsp for the cauliflower, 2 tsp for the masala
2 medium potatoes, skin on, scrubbed, in ½-inch cubes
4 cups cauliflower florets, tender stem included, in 1½-inch pieces
1 large onion, finely chopped
1 tsp whole cumin seeds
1 tbsp grated fresh ginger
1 tsp garlic powder
2 tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper
½ tsp ground black pepper
3 tbsp no-salt-added tomato paste
¾ tsp salt
⅓ cup water
1 tbsp lemon juice
¼ cup chopped fresh cilantro

Method

Nutrition

Estimated

Per one quarter of the pan · serving size 1 of 4

Calories196

Total fat	7.6 g
Saturated fat	1.2 g
Sodium	497 mg
Total carbohydrate	30.2 g
Dietary fiber	6.6 g
Total sugars	at least 6.5 g (1 row carries no value)
Protein	5.2 g

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