Makes 6 servings
Turmeric and other Indian spices are getting more and more attention for their anti-cancer properties. Put them with known cancer-fighting vegetables and you’re in for real health food. For a hotter curry, increase the amount of cayenne.
1 onion, chopped or thinly sliced
1 15-ounce can chopped tomatoes (425 grams), or 1 1/2 cups (250 grams) freshly chopped tomatoes
1/8-1/4 teaspoon (.5 gram) cayenne pepper
1/4 teaspoon (.75 gram) cinnamon
1/4 teaspoon (1 gram) ground ginger
1/2 teaspoon (1 gram) ground coriander
1/2 teaspoon (1 gram) turmeric
1/2 (1 gram) teaspoon cumin seeds
head cauliflower, broken or cut into bite-size florets (3-4 cups)
2 medium potatoes, chopped (peeling optional)
1/2 teaspoon (2.5 grams) salt
Heat 1/2 cup (125 milliliters) water in a large pot. Add onion and cook over medium-high heat for about 3 minutes, stirring occasionally, until onion begins to soften. Reduce heat to medium. Add potatoes and cauliflower. Continue cooking, stirring often, for about 5 minutes. Add water, 1/4 cup at a time, if needed to prevent sticking.
Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in a dry skillet over medium heat for about 2 minutes, stirring constantly. Add spices to vegetables along with tomatoes, and salt. Stir to mix, then cover and simmer for about 20 minutes until flavors are blended.
Stored in a covered container in the refrigerator, leftover Potato and Cauliflower Curry will keep for up to 3 days.
Variation: For a sweeter curry, add 1/2 cup golden raisins or 2 tablespoons of apple juice concentrate in with the tomatoes and salt.
Fat: 0.4 g
Saturated Fat: 0.1 g
Calories from Fat: 4.1%
Cholesterol: 0 mg
Protein: 2.7 g
Carbohydrates: 20.9 g
Sugar: 5.6 g
Fiber: 3.9 g
Sodium: 302 mg
Calcium: 53 mg
Iron: 2.3 mg
Vitamin C: 30 mg
Beta Carotene: 66 mcg
Vitamin E: 0.6 mg