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.
Servings
Yields4 Servings
Servings
Yields4 Servings
Ingredients
Yogurt Lime Sauce
  • 1cup plain greek yogurt
  • 2tablespoons lime juice
  • 1teaspoon Salt
  • 1teaspoon pepper
Veggie Mixture
  • 2tablespoons olive oil
  • 1 zucchinicut into ½ moons
  • 1 garlic cloveminced
  • ¼cup Tomato Paste
  • 8ounces fresh spinachchopped
  • 4 medium Yukon Gold potatocubed
  • 1 small head of cauliflowerroughly chopped
  • 1cup vegetable broth
Masala Spice Blend
  • 1teaspoon ground cumin
  • 1teaspoon ground fennel seeds
  • 1teaspoon garam masala
  • 1teaspoon ground ginger
  • 1teaspoon cayenne pepper
  • 1teaspoon pepper
  • ½teaspoon Salt
Garnish
  • 1bunch cilantrochopped
Rice
  • 2cups 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!