Indian-Style Potato Salad with Cauliflower and Tomatoes
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 84.3 μg | (141 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 214 mg | (225 %) | ||
| Potassium | 1,415 mg | (35 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Sweet potato
- 1 small Cauliflower
- salt
- 1 large Tomato
- 1 bunch mint
- 250 grams Yogurt (0.1% fat)
- 1 tsp ground Cumin
- 1 tsp Turmeric
- 1 tsp ground cilantro
- ½ tsp Chili powder
- 1 Tbsp lemon juice
- 1 Tbsp Corn oil
Preparation steps
1.
Peel the potatoes, rinse and cook in boiling salted water about 25 minutes. Drain and cool.
2.
Rinse the cauliflower, cut into florets and chop if necessary. Cook in boiling salted water 5-6 minutes. Drain, rinse and drain.
3.
Rinse and chop the tomato. Rinse the mint, shake dry, pluck the leaves, set aside a few leaves for garnish and finely chop the rest. Mix the yogurt with tomato, mint, spices, lemon juice and oil and season with salt.
4.
Cut the potatoes into cubes and mix with the cauliflower and yogurt sauce. Season to taste and serve in bowls garnished with mint leaves.
5.
Garnished serve.
