Bowl of Exotic Spicy Vegetables

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Bowl of Exotic Spicy Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
823
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie823 kcal(39 %)
Protein29.15 g(30 %)
Fat47.22 g(41 %)
Carbohydrates86.59 g(58 %)
Sugar added0 g(0 %)
Roughage17.71 g(59 %)
Vitamin A757.49 mg(94,686 %)
Vitamin D0 μg(0 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.5 mg(36 %)
Folate236.97 μg(79 %)
Pantothenic acid0.85 mg(14 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C108.86 mg(115 %)
Potassium1,037.02 mg(26 %)
Calcium494.75 mg(49 %)
Magnesium125.36 mg(42 %)
Iron7.68 mg(51 %)
Iodine1.8 μg(1 %)
Zinc2.81 mg(35 %)
Saturated fatty acids30.6 g
Cholesterol49.61 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2
onions (finely chopped)
1
yellow Bell pepper (seeds removed and sliced)
2
chopped zucchini
3 tablespoons
2
6
Cardamom pods (lightly crushed)
1 tablespoon
35 ounces
Butternut squash (peeled and cubed)
1 cup
1 ⅔ cups
¼ teaspoon
14 ounces
canned chickpeas (drained)
1
Lime (juice)
To garnish
1 piece
dried Kombu seaweed
7 ounces
Paneer (diced)

Preparation steps

1.
Heat the oil in a large pan over a medium heat. Add the onions, pepper and courgettes and cook for a few minutes, until softened.
2.
Add the curry paste, curry leaves, cardamom and mustard seeds and cook for 2-3 minutes until the seeds start to pop and the spices smell fragrant.
3.
Stir in the squash into the pan and coat in the paste, then pour in the stock and coconut milk. Add the saffron and bring to a simmer, add the chickpeas and cook for 15-25 minutes until the squash is tender. Remove from the heat and stir in the lime juice.
4.
Soak the kombu in water for 10-15 minutes. Rinse and drain on absorbent kitchen paper. Cut the kombu into strips.
5.
Spoon into a serving bowl and garnish with diced paneer and kombu strips. Place the saffron threads on top.