Indian Spiced Cauliflower and Purple Sweet Potato Sautee
10.4g
Net Carbs
3.0g
Protein
7.0g
Fat
2.9g
Fiber
122
Calories
Ingredients:
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Mustard seed, yellow
- 1 cup(s) Purple sweet potato, cubed (1 cup cubes= 133 g)
- 3 tbsp (2 t = 1 oz) Cashews, whole, roasted.
- 1 1/2 tablespoons Coconut Oil
- 2/3 cup Green Onion, raw, chopped
- 1/4 teaspoon Turmeric, ground
- 1/4 cup(s) Cilantro, fresh (1 cup= 16 g)
- 1 each Jalapeño Pepper
- 3 cups Cauliflower, florets, raw
- 1/2 teaspoon Garam Masala
Directions:
- In a large skillet over medium heat, warm oil to shimmering. Add mustard seeds and warm until they begin to pop, about 30 seconds. Add sliced green onions and sauté until beginning to become translucent, about 1 ½ minutes. Add bite size cauliflower florets, ½-inch cubes of sweet potato, season with salt and sauté until starting to brown, about 3 minutes.
- Pour 2 tablespoons water into the skillet, cover and cook for another 3-5 minutes, until potatoes are softened. Add minced jalapeno, turmeric, and garam masala, stirring to incorporate and evenly coat the vegetables. Taste and season with salt if needed.
- Serve warm, topped with chopped cilantro and cashews. Each serving is about ½ cup.
