Vegetable Korma

                                             

Meatless Monday!!                                                                         
                                                                         
1 Tbsp Olive Oil          
1 Cup Onion
1 Tbsp minced peeled ginger
3 garlic cloves
1 Tsp flour
1 Tbsp tomato paste
1 1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cinnamon
1 cup frozen shelled edamame
1 cup garbanzos (I added)
1 baking potato (I used butternut squash, you can also substitute a sweet potato)
1 cup fat free low sodium chicken broth
1 (14 oz) can light coconut milk
3 cups cauliflower florets        2 cups rice or Quinoa
     

Heat olive oil in a saucepan over medium high heat. Add onion saute for 2 minutes.  Add ginger & garlic saute 30 seconds.  Stir in tomato paste, cumin, turmeric and cinnamon.  Add edamame, garbanzos and potato (or butternut squash).  

In a separate bowl mix chicken broth, coconut milk,  and flour together. Add to saucepan and bring to a bowl.  Reduce heat and simmer about 8 minutes. Add cauliflower and simmer 9-10 minutes.  Serve over rice or quinoa.

370 Cals  9 grams of fat  13 grams protein  55 carbs  10 grams of fiber