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Lo cal Vegetable Sauté Curried Recipe

Ingredients

1. Broccoli Floweret: 6

2. Cauliflower Floweret: 6

3. Brussels Sprouts: 8

4. Canola oil: 1 Tablespoon

5. Red Onion: 1 Fajita cut thin slices

6. Garlic: 2 Cloves peeled and minced

7. Ginger: ½" peeled chopped

8. Fenugreek seeds: ¼ teaspoon

9. Cumin powder: ½ teaspoon

10. Turmeric Powder: ¼ teaspoon

11. Sea Salt: ¼ teaspoon

12. Cayenne pepper: ¼ teaspoon

13. Lime juice: 1 teaspoon

Method

1. Put Broccoli, Cauliflower, and Brussels sprouts in Pot. Fill the pot with water covering vegetables by about 1". Bring it to a boil. Cook till vegetables are 'just tender' about 10 minutes. Do not over cook, just half-cooked. Take out ½ cup of water and save. Drain vegetables.

2. Heat oil in a large skillet. Sauté onions, till the edges start to turn brown

3. Add garlic, ginger and fenugreek seeds. Sauté about two minutes.

4. Add salt, cayenne pepper, turmeric and cumin powders. Sauté about one minute.

5. Add ½ cup of water saved from Step 1. Steep covered about 5 minutes. This will allow the Fenugreek seeds to become tender.

6. Add drained vegetables. Toss around till the vegetables are coated. Cook about 2 minutes.

7. Stir in Lime juice.

Yield: 2 to 3 Cups

Serving Size: 1 Cup

Food group per serving

Vegetables: 1 Cup

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