Title: Indian Potatoes, Peas And Cauliflower
Categories: October 199
Yield: 1 servings

2 tb Vegetable oil
1 lb Russet potatoes; peeled, cut
-into
; 1/2-inch pieces
1 tb Minced fresh ginger
4 c Cauliflower florets; cut
-into bite-size
; pieces
1/2 ts Salt
1/2 ts Ground turmeric
1/4 ts Chili powder
1/4 ts Paprika
1/2 c Water
1/2 c Frozen peas; thawed

Heat oil in large nonstick skillet over medium heat. Add potatoes and
ginger; saute until potatoes are lightly browned, about 3 minutes. Mix in
cauliflower, then salt, turmeric, chili powder and paprika; saute 5
minutes. Add 1/2 cup water; cover and simmer until vegetables are tender,
about 5 minutes. Add peas and simmer 2 minutes. Season with salt and
pepper.

Makes 4 servings.

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 663 Calories (kcal); 28g Total Fat; (37% calories from fat);
13g Protein; 93g Carbohydrate; 0mg Cholesterol; 1184mg Sodium Food
Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.