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MASALA-SPICED CAULIFLOWER AND POTATO & LIME YOGURT

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 MASALA-SPICED CAULIFLOWER AND POTATO & LIME YOGURT
06/04/2018 - 06/08/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Course Main Dish
Cuisine Indian
Servings
Yields 4 Servings
Ingredients
Yogurt Lime Sauce
  • 1 cup plain greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon Salt
  • 1 teaspoon pepper
Veggie Mixture
  • 2 tablespoons olive oil
  • 1 zucchini cut into ½ moons
  • 1 garlic clove minced
  • ¼ cup Tomato Paste
  • 8 ounces fresh spinach chopped
  • 4 medium Yukon Gold potato cubed
  • 1 small head of cauliflower roughly chopped
  • 1 cup vegetable broth
Masala Spice Blend
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon pepper
  • ½ teaspoon Salt
Garnish
  • 1 bunch cilantro chopped
Rice
  • 2 cups long grain rice
Course Main Dish
Cuisine Indian
Servings
Yields 4 Servings
Ingredients
Yogurt Lime Sauce
  • 1 cup plain greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon Salt
  • 1 teaspoon pepper
Veggie Mixture
  • 2 tablespoons olive oil
  • 1 zucchini cut into ½ moons
  • 1 garlic clove minced
  • ¼ cup Tomato Paste
  • 8 ounces fresh spinach chopped
  • 4 medium Yukon Gold potato cubed
  • 1 small head of cauliflower roughly chopped
  • 1 cup vegetable broth
Masala Spice Blend
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon pepper
  • ½ teaspoon Salt
Garnish
  • 1 bunch cilantro chopped
Rice
  • 2 cups long grain rice
Instructions
Yogurt Lime Sauce
  1. In a small bowl stir in the Greek yogurt, lime juice, salt, and pepper. Set aside.
Rice
  1. Once rice is measured place in a colander and rinse under cool water 3 to 5 times.
  2. Place rice in a large pot add the water to cover plus 1 inch above the rice. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes until the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
Veggie Mixture
  1. Heat a large skillet to medium heat and drizzle of olive oil. Add the potato, cauliflower, and garlic. Sauté until lightly brown.
  2. Add the squash, spinach, tomato paste, salt, pepper, and spices. Stir in the vegetable broth. Cook until tender. Add more water/broth if needed.
Serve
  1. Spoon veggie mixture over the rice and top with the yogurt lime sauce. Garnish with cilantro. Enjoy!

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