Cauliflower and Shrimp Curry
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 78.3 μg | (131 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 1,096 mg | (27 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cauliflower (cut into small florets)
- 1 bunch scallions (trimmed, cut into rings)
- 1 red chili pepper (cored, cut into thin strips)
- 1 garlic clove
- 5 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp mild Curry powder
- 1 Tbsp lemon juice
- 40 milliliters dry sherry
- 300 grams kitchen-ready shrimp
- 150 grams Crème fraiche
- 2 Tbsps Shredded coconut (toasted without oil)
- Chervil
Preparation steps
1.
Heat oil in a pan and fry the scallions, pressed garlic, red chile pepper and the ground curry in it. Add the cauliflower, fry briefly, and pour the lemon juice and sherry.
2.
Cover the pan and cook at medium heat for about 10 minutes. Add the shrimps and cream fraiche, and briefly boil. Season with salt and pepper. Serve sprinkled with toasted grated coconut and chervil leaves. Serve as per choice with rice.
