Indian-Style Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 48.06 g | (49 %) | ||
| Fat | 13.53 g | (12 %) | ||
| Carbohydrates | 82.98 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.29 g | (108 %) |
| Vitamin A | 173.52 mg | (21,690 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.42 mg | (129 %) | ||
| Niacin | 17.35 mg | (145 %) | ||
| Vitamin B₆ | 3.06 mg | (219 %) | ||
| Folate | 180.53 μg | (60 %) | ||
| Pantothenic acid | 2.94 mg | (49 %) | ||
| Biotin | 12.52 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 127.59 mg | (134 %) | ||
| Potassium | 14,499.8 mg | (362 %) | ||
| Calcium | 397.5 mg | (40 %) | ||
| Magnesium | 130.73 mg | (44 %) | ||
| Iron | 8.57 mg | (57 %) | ||
| Iodine | 1.8 μg | (1 %) | ||
| Zinc | 12.76 mg | (160 %) | ||
| Saturated fatty acids | 2.58 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 onions
- 1 pc ginger (about 2 cm)
- 1 garlic clove
- 1 head Cauliflower (500 grams)
- 250 grams green Beans
- 3 Tomatoes
- 1 green Bell pepper
- 2 Tbsps sesame oil
- 1 Tbsp vegan, red Curry paste
- 200 milliliters Vegetable broth
- 400 grams Tomatoes (canned puree)
- 70 Bamboo shoots (canned)
- dark soy sauce
- salt
- peppers
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- cinnamon
- sugar
- Coriander (for garnish)
Preparation steps
Peel the onions, ginger and garlic and chop finely. Rinse the cauliflower and separate into florets. Rinse and trim the beans. Rinse and core the fresh tomatoes and cut into large pieces. Rinse the peppers and halve lengthwise. Remove the seeds and white ribs and cut the pepper into strips.
Heat the oil in a large skillet and saute the onion, ginger and garlic until translucent. Stir in the curry paste, saute briefly, then add the vegetable broth and tomatoes. Add the beans, cover and simmer 10 minutes.
After the curry has simmered 5 minutes stir in the cauliflower, tomato puree and drained bamboo shoots. If necessary, add a little broth. Stir in the soy sauce, coriander, cumin, a pinch of cinnamon and sugar and season with salt and pepper to taste. Divide the curry among bowls and garnish with the cilantro. If desired, serve with papadams.
