Cauliflower in Curry Sauce
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
115
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 80.6 μg | (134 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 757 mg | (19 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Cauliflower
- 4 scallions
- 2 Tbsps olive oil
- 1 tsp honey
- 1 dried chili pepper
- 200 milliliters Vegetable broth
- 1 tsp ground Turmeric
- 1 generous pinch Garam Masala
- Sea salt
Preparation steps
1.
Rinse the cauliflower, trim, divide into florets and leave to drain. Rinse and trim the scallions, cut the white part into strips and the green part into rings. Keep one third of the scallion greens aside for garnish.
2.
Heat oil in a wok and saute the cauliflower florets for 2-3 minutes while stirring. Add in the scallions, honey and chile pepper, and cook briefly. Pour in the broth, add ground turmeric and garam masala, and simmer for 8-10 minutes on low heat. Season with sea salt and serve sprinkled with scallion greens.
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