Mixed Curried Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 320 kcal | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24.4 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) |
Ingredients
- Ingredients
- 150 grams Cauliflower
- 150 grams Broccoli
- 100 grams button Mushroom
- 1 stalk Celery
- 1 Zucchini
- 2 carrots
- 1 Kohlrabi
- 2 small Apple
- 100 grams purple Grape
- 2 slices Pineapple
- 2 Tbsps butter
- 3 Tbsps Curry powder
- 200 milliliters Vegetable broth
- 2 Tbsps sweet Mustard
- 2 Tbsps medium hot Mustard
- 1 Tbsp Mango chutney
- 150 grams Double cream
- 3 Tbsps cream
- salt
Preparation steps
Rinse the cauliflower, broccoli, mushrooms, celery, zucchini, carrots and kohrabi. Divide the cauliflower and broccoli into florets. Cut the mushrooms in half or in quarters depending on size. Slice the celery. Cut the zucchini into bite-size pieces. Peel and slice the carrots. Peel the kohlrabi and cut into bite-size pieces.
Rinse the apples and grapes, and pat dry. Cut the apples into wedges and remove seeds. Cut the grapes in half and remove seeds. Drain the pineapple and cut into small pieces.
Heat the butter in a skillet. Add the vegetables, fruit and curry powder to the skillet, and cook briefly. Stir in the stock and simmer over low heat for 10-15 minutes. Stir in the sweet mustard, medium hot mustard, mango chutney and double cream.
In a bowl, beat the cream until stiff and fold into the vegetables. Season with salt to taste before serving.
