Directions:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.07 Kcal (1248 kJ) | ||
| Calories from fat | 155.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.23g | 27% | |
|---|---|---|---|
| Sodium | 473.71mg | 20% | |
| Potassium | 1008.69mg | 21% | |
| Total Carbs | 34.93g | 12% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 5.68g | 11% | |
| Vitamin C | 84.1mg | 140% | |
| Iron | 115.4mg | 641% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 89 Kcal (373 kJ) | ||
| Calories from fat | 46.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 27% | |
|---|---|---|---|
| Sodium | 141.45mg | 20% | |
| Potassium | 301.2mg | 21% | |
| Total Carbs | 10.43g | 12% | |
| Sugars | 1.46g | 20% | |
| Dietary Fiber | 1.33g | 18% | |
| Protein | 1.7g | 11% | |
| Vitamin C | 25.1mg | 140% | |
| Iron | 34.5mg | 641% | |
| Calcium | 19.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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