Curry with Romanesco and Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 64.9 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,207 mg | (30 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams Cauliflower
- 400 grams Romanesco broccoli
- 400 grams waxy potatoes
- 2 centimeters fresh ginger
- 1 red chili pepper
- 1 onion
- 2 Tbsps Ghee (or ghee)
- 1 tsp ground Turmeric
- 500 milliliters Vegetable broth
- 400 milliliters Coconut milk
- salt
- ½ tsp Mustard seed
- ½ tsp Cumin
- 3 Curry leaves
- Lime juice
- peppers
Preparation steps
Rinse the cauliflower and Romanesco and drain. Rinse potatoes, peel and cut into bite-sized pieces. Peel ginger and finely chop. Rinse chile pepper, trim and cut diagonally into rings. Peel onion, halve and cut into very fine strips. Cook onion with the chile pepper and ginger in 1 tablespoon hot ghee until translucent. Add the turmeric, sauté briefly and pour in the broth and coconut milk. Add remaining prepared vegetables, salt lightly and simmer gently, stirring occasionally, for about 20 minutes.
Meanwhile, heat the remaining ghee, stir in the mustard seeds with the cumin and curry leaves and fry until the spices are fragrant.
Season the curry to taste with salt, lime juice and pepper and divide among plates. Drizzle with the spiced ghee and serve.
