Aloo Gobi

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. 3
   Sprinkle the mustard seeds in the bottom of the pot.
4. 4
   Rinse the rice in a strainer under cold water until the water runs clear.
5. 5
   Tip the rice into the pot and spread in an even layer.
6. 6
   Add 1 cup plus 1 tablespoon water.
7. 7
   Scatter on the onion and evenly spread the chickpeas on top.
8. 8
   In a small bowl, mix the turmeric, cumin, coriander, garam masala, ginger, and sugar.
9. 9
   Fold in the tomatoes and spinach and pour half the mixture over the chickpeas.
10. 10
    Create a layer of potato and then a layer of cauliflower.
11. 11
    Pour the rest of the tomato mixture over all.
12. 12
    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. 13
    Serve immediately.
14. 14
    Calories: 649
15. 15
    Protein: 19g
16. 16
    Carbohydrates: 131g
17. 17
    Fat: 6g
18. 18
    Cholesterol: 0
19. 19
    Sodium: 691mg
20. 20
    Fiber: 22g