Cauliflower Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 125.5 μg | (209 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 1,489 mg | (37 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 750 grams Cauliflower
- 750 grams potatoes
- 2 centimeters fresh ginger
- 1 green chili pepper
- 2 onions
- 2 Tbsps Ghee (or clarified butter)
- 2 tsps Turmeric (ground)
- 1 tsp Cumin
- 1 tsp cilantro (ground)
- 750 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 handfuls parsley
- 2 Tomatoes
- 1 splash Lime juice
Preparation steps
Rinse cauliflower, drain and divide into small florets. Rinse potatoes, peel and dice into bite-sized pieces. Peel ginger and finely chop. Rinse chile pepper, trim and finely chop. Peel onions, cut in half and then cut into very fine strips. Heat 1 tablespoon ghee in a pan and saute chile pepper and ginger until soft. Add turmeric, cumin and coriander, mix, sauté briefly and add broth. Add prepared vegetables and season with salt and pepper. Simmer gently, while stirring occasionally, for about 10 minutes.
Rinse parsley, shake dry and chop. Rinse tomatoes, remove stalks and cut into pieces. Add parsley and tomatoes to the pan and cook together for another 15 minutes. Add broth as needed to reach desired consistency.
Season with lime juice, salt and pepper. Serve immediately in deep bowls.
Serve with flatbread if desired.
