Cauliflower Potato Curry Recipe

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0 votes | 899 views
Servings: 4

Ingredients

Cost per serving $1.20 view details

Directions

  1. Cut the cauliflower into florets about 2 inches wide across Set aside.
  2. Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just till they begin to pop, 5 - 10 seconds. Turn off the heat and add in 1 c. of water. (stand back to avoid sputtering oil) and tomato paste. While stirring with fork, sprinkle in the curry pwdr, coriander, cinnamon, salt, cayenne. Bring to the boil. Set the potatoes and red bell in the liquid and place the cauliflower florets on top. Lock the lid in place.
  3. Over high heat, bring to high pressure. Lower the heat just sufficient to maintain high pressure for 3 min. Reduce the pressure with a quick release method. Remove lid. Stir well to combine. Add in 1 c. frzn defrosted peas and simmer 1 to 2 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 110g
Recipe makes 4 servings
Calories 52  
Calories from Fat 12 23%
Total Fat 1.4g 2%
Saturated Fat 0.12g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 642mg 27%
Potassium 421mg 12%
Total Carbs 10.43g 3%
Dietary Fiber 5.6g 19%
Sugars 3.17g 2%
Protein 2.88g 5%
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