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Ingredients1 h servings 390 cals
Original recipe yields 4 servings (6 cups)
- Heat oil in a large flat-sided skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and garlic; cook and stir until softened, about 2 minutes. Add yam and cook for 2 minutes.
- Stir cumin, coriander, onion seeds, black mustard seeds, chile powder, paprika, and turmeric into the skillet; cook and stir until evenly distributed, about 2 minutes. Add cauliflower, chickpeas, salt, and black pepper; stir until combined.
- Mix vegetable stock and tomato paste together in a small bowl; pour into the skillet. Cover and cook until yam is tender, about 15 minutes. Stir in spinach, parsley, lemon juice, and lime juice and cook until flavors combine, about 1 minute.
- Cook's Note:
- Use split or whole mustard seeds.
Per Serving: 390 calories; 12.7 g fat; 62.9 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 683 mg sodium. Full nutrition
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