Fragrant Vegetables
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 3large onions, sliced thin
- 2teaspoons minced garlic
- 2teaspoons ground cumin
- 1teaspoon ground cinnamon
- 1tablespoon grated fresh ginger
- ¼ to ½teaspoon hot red-pepper flakes
- 8ounces carrot sticks
- 8ounces cauliflower florets
- 1pound broccoli florets
- 128-ounce can plum tomatoes, drained
- Freshly ground black pepper to taste
- Salt, if desired
- Fresh coriander, if desired
Nutritional analysis per serving (6 servings)
134 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 5 grams protein; 774 milligrams sodium
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.