Cauliflower Curry with Meatballs
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
795
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 94.7 μg | (158 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,200 mg | (30 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams white Rice
- 1 smaller Cauliflower
- 1 Red chili pepper
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Curry powder
- 400 grams uncooked Sausage
- 400 milliliters Vegetable broth
- 50 milliliters Coconut milk
- salt
- peppers (freshly ground)
- parsley (for garnish)
Preparation steps
1.
Cook the rice with twice the amount of salted water for about 30 minutes.
2.
Rinse the cauliflower and cut into florets. Rinse the chili pepper, halve, remove the seeds and finely chop. Peel the onion, chop and fry in butter. Add the cauliflower, chili pper and curry powder and lightly sauté. Add the broth and coconut milk. Simmer about 15 minutes over low heat. Remove half of the florets and puree the remaining sauce finely.
3.
Take the casing off the sausages and shape the meat into small balls. Cook over low heat in slightly salted water for about 8 minutes. Add the cauliflower florets and meatballs to the curry and season with salt and pepper. Garnish with parsley and serve with the rice.
