Calories: 418
Fat (of which saturated fat): 15 g (2 g)
Carbohydrate (of which sugar): 56 g (9 g)
Salt: 1.8 g
serves 4
3 carrots
3 white round potatoes
2 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
seeds from 5 green cardamom pods
1 1/2 teaspoons mustard seeds
2 onions, grated
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 bay leaf
1 1/2 teaspoons chili powder
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
1 cup tomato puree
1 cup gluten-free vegetable stock
3/4 cup frozen peas
4 ounces frozen spinach, thawed (about 3/4 cup)
salt
8 wheat- and gluten-free pancakes
Put the carrots and potatoes into a steamer and steam until just tender but retaining some bite.
Heat the oil in a large, heavy saucepan over medium heat and add the cumin seeds, cardamom seeds, and mustard seeds. When they begin to darken and sizzle, add the onions, partly cover, and cook over medium–low heat, stirring frequently, for 10 minutes.
Add the other spices, ginger, and garlic and cook, stirring continuously, for 1 minute. Add the tomato puree, stock, potatoes, and carrots, partly cover, and cook for 10–15 minutes, or until the vegetables are tender. Add the peas and spinach, then cook for an additional 2–3 minutes. Season to taste with salt before serving with the pancakes.