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1 Point Pakistani Vegetable Stew

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Servings: 4

Points/Serving: 1.25



Cooking spray

1 1/2 onions, chopped

3 tablespoons minced garlic

2 whole black peppercorns

1 teaspoon ground ginger

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground turmeric

1 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1 teaspoon salt

1 cup water, divided

1/2 medium head cabbage, chopped

2 potatoes

2 tomatoes, sliced

1 1/2 cups frozen green peas



1. Boil potatoes in water until cooked. Once they are cooked, peel and dice them.

2. Over medium heat stir onions, garlic, and peppercorns into greased medium skillet. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.

3. Stir 1/4 cup water into the saucepan. Mix in cabbage, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking. Stir in potatoes last.

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