Directions
Makes 6 servings
1 onion, cut into crescents or chopped
2 medium potatoes, chopped (3 to 4 cups)
1/2 head cauliflower, broken or cut into bite-size florets (3 to 4 cups)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 to 1/4 teaspoon cayenne pepper
1 15-ounce can diced tomatoes, or 1 1/2 cups freshly chopped tomatoes
2 tablespoons apple juice concentrate
1/2 teaspoon salt
Heat 1/2 cup water in a large pot. Add onion and cook over medium-high heat, stirring occasionally, until onion begins to soften, about 3 minutes. Reduce heat to medium. Add potatoes and cauliflower. Continue cooking, stirring often, about 5 minutes. Add water, 1/4 cup at a time, if needed to prevent sticking.
Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in a dry skillet over medium heat, stirring constantly, about 2 minutes. Add to vegetables along with tomatoes, apple juice concentrate, and salt. Stir to mix, then cover and simmer until flavors are blended, about 20 minutes.
Variation: For a sweeter curry, add 1/2 cup golden raisins with tomatoes, apple juice concentrate, and salt.
Nutrition Information
Per serving (1/6 of recipe):
91 calories
0.4 g fat
0.1 g saturated fat
4.1% calories from fat
0 mg cholesterol
2.7 g protein
20.9 g carbohydrate
5.6 g sugar
3.9 g fiber
302 mg sodium
53 mg calcium
2.3 mg iron
30 mg vitamin C
66 mcg beta-carotene
0.6 mg vitamin E
This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.
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