SAAG-Sational Curry (without the curry)

• 4 ounces (113g) fresh or frozen cauliflower,

cut into bite-sized pieces

• 4 ounces (113g) fresh or frozen spinach

leaves, chopped

• 1 teaspoon ginger powder

• 1/2 teaspoon fennel seeds

• 1/2 teaspoon brown mustard seeds

• 1/4 teaspoon chili powder

• 1 1/2 teaspoons minced garlic

• 1/2 teaspoon salt

• 1/2 red onion, finely chopped

• 1/4 cup (120ml) grapeseed oil

• 1 tablespoon cilantro, roughly chopped

• 10-15 grape tomatoes, halved

• 1-2 tablespoons (14- 22ml) water

COOKING:

If using frozen vegetables, defrost both then:

Pat the cauliflower dry to remove excess

water. Place the spinach in a colander and

push the excess water out with back of a

mixing spoon. Grind the ginger, fennel seeds,

mustard seeds, chili powder, garlic, and salt

into a thick paste. In a sauté pan, sauté the

onion in the oil until it softens considerably.

Add the spice paste and continue to sauté

for a few minutes. Reduce the heat and add

the spinach, cilantro, tomatoes, cauliflower,

water and continue to cook, stirring

frequently for about 20 minutes until tender.

MAKES 2 SERVINGS.

NUTRITIONAL ANALYSIS

Per Serving: 316 Calories; 28g F at (3g saturated

fat); 5g Protein; 15g Carbohydrate; 5g Dietary

Fiber; 0mg Cholesterol; 603mg Sodium.