6
Serves
Preparation time: 25 minutes
Cooking time: 15 minutes
This vegetable braise from India gets its golden hue from the spice turmeric, which boasts anti-inflammatory properties and is believed to have positive effects on blood sugar. The aromatic spice mixture transforms plain old cauliflower and peas into a star-attraction side dish to accompany chicken or dahl (stewed lentils). Since the complex flavors of the spice blend develop as the dish sits, it is a good candidate for making ahead.
1 tablespoon canola oil
1 teaspoon cumin seeds
2 medium onions, thinly sliced (2 cups)
2 jalapeño peppers, seeded, deveined, and minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup water
1 medium head cauliflower, cut into florets (7–8 cups)
3/4 teaspoon salt, or to taste
1 medium tomato, diced (1 cup)
1 cup frozen green peas, rinsed under cold water to thaw
1/3 cup chopped fresh cilantro
Lime wedges
1. Heat the oil in a Dutch oven over medium-high heat. Add the cumin seeds and cook, stirring, until they sizzle, 10 to 20 seconds. Add the onions, jalapeños, garlic, and ginger. Cook, stirring often, until softened, 2 to 3 minutes. Add the coriander, cumin, and turmeric. Stir until fragrant, 10 to 20 seconds. Add the water, cauliflower, and salt. Stir to coat well. Cover and cook until the cauliflower is almost tender, about 8 minutes.
2. Stir in the tomato and peas. Cover and cook until the cauliflower is tender and the peas are heated through, 2 to 3 minutes. Sprinkle with the cilantro and serve with the lime wedges. One serving is 1 cup. Leftovers will keep, covered, in the refrigerator for up to 2 days. Reheat in the microwave.
Per serving: 85 calories, 4 g protein, 13 g carbohydrates, 4 g fiber, 3 g total fat, 0 g saturated fat, 349 mg sodium.