Low protein recipes | Vegetables with Indian-inspired butter sauce

Vegetables with Indian-inspired butter sauce

Number of servings: 6

Serving size: 1/3 cup or 1/6 of the recipe

Preheat oven to 375F. In a bowl, place the cauliflower florets. Coat with olive oil. Add salt and pepper. Place on a cookie sheet and bake about 20 minutes.
After 20 minutes of cooking, add the bok choy cut into 2 pieces, coated with oil. Cook for about another 10 minutes.
Meanwhile, heat oil in a pot. Add ginger and garlic and sauté for 2-3 minutes. Add tomato sauce, ground pepper, butter, garam masala, honey, cream and salt. Simmer for a few minutes.
In a measuring cup, place the cornstarch and mix in a little water. Add the rest of the water.
Add the water and cornstarch mixture into the simmering sauce. Stir until it thickens.
To serve, in a bowl, place the cooked low protein rice, grilled vegetables and sauce. Garnish with fresh coriander. Enjoy!