LowProRecipes.com

Vegetables with Indian-inspired butter sauce

Yield

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

Ingredients

  • 1 Tbsp (15 ml) canola oil
  • 2 tsp (10 ml) grated fresh ginger
  • 2 cloves garlic, chopped
  • ¾ cup (175 ml) tomato sauce
  • ½ tsp (2.5 ml) crushed chili
  • 4 Tbsp (60 ml) butter
  • 2 tsp (10 ml) garam masala
  • 1 Tbsp (15 ml) honey
  • ½ tsp (2.5 ml) dried fenugreek leaves (optional)
  • 2 c. tablespoon (15 ml) 35% cream
  • 2-3 pinches of salt
  • 1 ¼ cups (310 mL) water
  • 1 c. tablespoon (15 mL) cornstarch
  • 1 1/2 cup (375 ml) or 140 g cauliflower
  • 2 cups (500 ml) or 120 g Bok Choy
  • 1 Tbsp (15 ml) Canola Oil
  • Salt and pepper
  • Fresh cilandro to garnish
  • Low protein rice, cooked 

Preparation

  • 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!

 

Nutritional facts

  • Energy
    162 kcal
  • Protein
    1.4 g
  • PHE
    47 mg
  • TYR
    32 mg
  • LEU
    71 mg
  • VAL
    64 mg
  • ILE
    47 mg
  • MET
    15 mg
  • LYS
    92 mg
  • Energy
    973 kcal
  • Protein
    8.3 g
  • PHE
    280 mg
  • TYR
    193 mg
  • LEU
    426 mg
  • VAL
    385 mg
  • ILE
    281 mg
  • MET
    89 mg
  • LYS
    552 mg
© Genevieve Lafrance 2022