Holiday Aloo Gobi

Prep Time: 20 Minutes Start to Finish: 55 Minutes 8 servings

• 1 lb sweet potatoes, peeled, cut into 1-inch cubes
• 1 bag (10 oz) cauliflower florets (about 3 cups)
• 1 large onion, cut into ½-inch wedges (about 1½ cups)
• 2 cloves garlic, sliced
• 1 tablespoon finely chopped gingerroot
• ¼ cup water
• 3 tablespoons vegetable oil
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ⅛ teaspoon ground red pepper (cayenne)
• ½ cup dried cranberries
• Chopped fresh cilantro, if desired

1 Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.

2 In large bowl, stir together all ingredients except cranberries and cilantro. Spoon mixture into pan.

3 Bake uncovered 30 to 35 minutes, stirring once, until vegetables are crisp-tender. Add cranberries during the last 5 minutes of bake time. Sprinkle with cilantro before serving.

1 Serving (½ Cup): Calories 150; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 22g (Dietary Fiber 3g); Protein 2g Exchanges: 1 Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½

Kitchen Secrets Aloo Gobi is an Indian-style potato and cauliflower side dish. The bright colors and flavors make it a great side to any plain meat dish.

Kitchen Secrets Many varieties of sweet potatoes are available. Those with a dark orange skin work well for this dish because they not only make the color richer, but also make the flavor sweeter.