Curried Cauliflower, Carrots and Potatoes

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  • Each serving
  • 250 cal
  • 3g fat (0g sat)
  • 0mg chol
  • 370mg sodium
  • 42g carb
  • 8g fiber
  • 6g protein


  • 1/2 onion, minced
  • 2 teaspoons high-heat oil
  • 2 carrots, cut into chunks
  • 2 to 3 potatoes, cut into chunks
  • 6 to 8 cauliflower florets
  • 1 cup white wine, divided
  • 2 tablespoons fresh curry powder
  • 2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1 heaping teaspoon chickpea miso
  • Salt and pepper, to taste
  • 1 cup frozen peas
  • 1/2 Bosc pear, coarsely chopped


In a large sauté pan, cook onions in oil until lightly browned. While onions cook, steam carrots and potatoes until slightly softened, then add cauliflower and cook for an additional 2 minutes or so, until tender, but not mushy. If onions are done before the vegetables, remove pan from the heat.

Increase heat slightly and add 1/2 cup wine. Bring to a slight boil and stir in curry, sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. Stir and cook until a nice, thick sauce forms. Season with salt and pepper.

Add steamed vegetables, coating well with sauce. Add peas and cook on a low heat for 1 to 2 minutes. Before serving, add pears. Season again with salt and pepper, if necessary.

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