Curried Veggie Saute

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Curried Veggie Saute
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
201
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie201 kcal(10 %)
Protein7.02 g(7 %)
Fat10.04 g(9 %)
Carbohydrates25.76 g(17 %)
Sugar added0 g(0 %)
Roughage7.49 g(25 %)
Vitamin A156.01 mg(19,501 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.89 mg(16 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.47 mg(43 %)
Niacin4.84 mg(40 %)
Vitamin B₆0.56 mg(40 %)
Folate97.94 μg(33 %)
Pantothenic acid1.43 mg(24 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C144.49 mg(152 %)
Potassium1,059.69 mg(26 %)
Calcium158.65 mg(16 %)
Magnesium72.96 mg(24 %)
Iron2.3 mg(15 %)
Iodine1.42 μg(1 %)
Zinc1.26 mg(16 %)
Saturated fatty acids2.71 g
Cholesterol2.5 mg

Ingredients

for
4
Ingredients
2 tablespoons Shredded coconut (soaked in water)
2 tablespoons vegetable oil
1 teaspoon Cumin
1 onion (peeled and sliced)
2 green chile peppers (halved)
½ teaspoon Turmeric
1 Eggplant (diced)
2 red peppers (seeded and chopped)
1 large zucchini (diced)
1 head Broccoli (cut into florets)
2 cups button Mushrooms (thickly sliced)
1 tablespoon fresh ginger (grated)
10 Curry leaves
½ cup plain Yogurt
salt
How healthy are the main ingredients?
CuminonionTurmericEggplantzucchiniBroccoli

Preparation steps

1.
Heat the oil in a wok and add the cumin, onion and chillies and cook until the onions are lightly gold.
2.
Add the turmeric and the vegetables one at a time, in the order given, cooking each one for a few minutes before adding the next, allowing them to colour and soften.
3.
Add 50ml water and cook until the vegetables are nearly tender.
4.
Meanwhile blend the ginger with the soaked coconut and shallots to make a paste, using the soaking water to slacken it.
5.
Stir into the curry and cook for a few minutes, then add the curry leaves.
6.
Stir in the yoghurt and heat without boiling. Season and serve.