Aloo Gobi

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Aloo Gobi
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Health Score:
Health Score
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
395
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie395 kcal(19 %)
Protein7.07 g(7 %)
Fat31.46 g(27 %)
Carbohydrates29.79 g(20 %)
Sugar added0 g(0 %)
Roughage4.53 g(15 %)
Vitamin A60.12 mg(7,515 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.08 mg(7 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.34 mg(24 %)
Folate65.09 μg(22 %)
Pantothenic acid0.46 mg(8 %)
Biotin1.8 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C63.65 mg(67 %)
Potassium827.75 mg(21 %)
Calcium63.29 mg(6 %)
Magnesium70.29 mg(23 %)
Iron3.36 mg(22 %)
Iodine1.15 μg(1 %)
Zinc1.21 mg(15 %)
Saturated fatty acids22.26 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1 teaspoon
ground cilantro
½ teaspoon
½ teaspoon
½ teaspoon
2
1
large onion (peeled and chopped)
1
red chile (deseeded if preferred and chopped)
1 tablespoon
fresh Ginger root (grated)
4 cloves
garlic (chopped)
2
large potatoes (peeled and diced)
2.333 cups
½ cup
1 pinch
1 ⅔ cups
Coconut milk (optional) or vegetable stock
How healthy are the main ingredients?
garliccauliflower floretCoconut milk

Preparation steps

1.
Heat the oil in a pan and cook the whole spices until they start to pop.
2.
Add the onion and chillies and cook until golden, stirring regularly. Add the ginger and garlic and cook for a further 2 minutes.
3.
Add the potatoes, cauliflower, peas and 100ml water and stir well. Leave to cook for 5 minutes. Add the saffron and coconut milk or vegetable stock (depending on whether you prefer a creamy curry), season and leave to simmer for 15-20 minutes or until the vegetables are tender. Adjust the seasoning and serve.
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