Curried Cauliflower, Carrots and Potatoes

Serves: 4

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a rich side dish or a satisfying entree, depending on the rest of the meal. I created a deceptively complex, rich brown sauce using just curry, white wine, a little miso, tomato paste and sugar. Add a cup of chickpeas or some cubes of tofu if you would like additional protein. Serve over rice with a side salad.

Ingredients

Preparation

In a large sauté pan, cook onion in oil until lightly browned. While onion cooks, steam carrots and potatoes until slightly softened, then add cauliflower and cook for an additional 2 minutes or so, until tender, but not mushy. If the onion is done before the vegetables, remove pan from heat.

Increase heat slightly for the onions and add 1/2 cup of the wine. Bring to a slight boil and stir in curry, sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. Stir and cook until a nice, thick sauce forms. Season with salt and pepper.

Add steamed vegetables, coating well with sauce. Add peas and cook on a low heat for another minute to two. Before serving, add pear. Season again with salt and pepper, if necessary.

EACH SERVING: 250 cal, 3g fat (0g sat),0mg chol, 370mg sodium, 42g carb, 8g fiber, 6g protein

Recipe by Chef Ken Charney, former PCC staff

Learn more about our recipes. View guidelines »

More about: carrots, cauliflower, cruciferous vegetables, potatoes

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