Cauliflower Curry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
424
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 11.69 g | (12 %) | ||
| Fat | 23.06 g | (20 %) | ||
| Carbohydrates | 55.61 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.41 g | (31 %) |
more nutritional values
| Vitamin A | 111.61 mg | (13,951 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.03 mg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 5.01 mg | (42 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 143.36 μg | (48 %) | ||
| Pantothenic acid | 1.23 mg | (21 %) | ||
| Biotin | 5.89 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 123.96 mg | (130 %) | ||
| Potassium | 1,868.82 mg | (47 %) | ||
| Calcium | 102.46 mg | (10 %) | ||
| Magnesium | 95.67 mg | (32 %) | ||
| Iron | 4.12 mg | (27 %) | ||
| Zinc | 1.52 mg | (19 %) | ||
| Saturated fatty acids | 14.66 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 large Cauliflower (about 800 grams)
- 3 Tomatoes
- 800 grams potatoes
- 2 shallots
- 3 garlic cloves
- 15 grams ginger
- 2 Tbsps sesame oil
- 1 tsp indian Curry powder
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp Chili powder
- 1 tsp sweet ground paprika
- 1 pinch cinnamon
- 500 milliliters Vegetable broth
- 250 milliliters Coconut milk
- salt
- 1 Tbsp Limes (for juice)
- cilantro (for garnishing)
Preparation steps
1.
Rinse cauliflower, cut out florets and chop stems into small pieces. Rinse tomatoes, halve and core, cut coarsely. Peel potatoes and cut into 2-3 cm (approximately 1 inch) cubes. Peel shallots, garlic and ginger, chop finely.
2.
Heat oil in a wide saucepan and saute curry powder, cumin, coriander, chile pepper and cinnamon for a few seconds. Add shallots, garlic and ginger, sauté briefly. Add potatoes and cauliflower, pour in broth and coconut milk. Simmer, covered, for about 20 minutes on low heat, stirring occasionally.
3.
Finally, add tomatoes and season with curry powder, salt and lime juice. Place into bowls, garnish with cilantro leaves. Serve.
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