Serves: 8
Total Calories: 48

3 tablespoons oil
1 1/2 teaspoons turmeric
3/4 teaspoon ground cumin or cumin seed
3/4 teaspoon garam masala
1/2 teaspoon chili powder, or more to taste
1/2 pound redskin potatoes, peeled and diced
1/2 pound cauliflower, cut into bite-size flowerets
1/2 pound fresh or frozen peas
salt to taste
2 tablespoons fresh cilantro, chopped and divided

Heat oil in a large skillet over medium-high heat; add spices. Sauté for 30 seconds to one minute, just until fragrant. Add vegetables, salt and one tablespoon cilantro; stir-fry for one minute. Pour in enough water to just cover the bottom of the skillet. Reduce heat to low. Cover and cook for 10 to 15 minutes, until vegetables are fork-tender, stirring occasionally and partially mashing the vegetables. Sprinkle with remaining cilantro before serving.

Tip: Lightly cook or blanch veggies to keep them brightly colored. Simply drop the trimmed veggies into a pan of boiling water and cook briefly until tender. Quickly immerse in ice water and drain.

Nutritional Facts:

Serves: 8
Total Calories: 48
Calories from Fat: 2

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