Mixed Curried Vegetables

on Indian Art
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Mixed Curried Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories320 kcal(15 %)
Protein6 g(6 %)
Fat24.4 g(21 %)
Carbohydrates19 g(13 %)

Ingredients

for
4
Ingredients
150 grams
150 grams
100 grams
1 stalk
1
2
1
2
small Apples
100 grams
purple grapes
2 slices
2 tablespoons
3 tablespoons
200 milliliters
2 tablespoons
sweet Mustard
2 tablespoons
medium hot Mustard
1 tablespoon
150 grams
3 tablespoons
How healthy are the main ingredients?
grapes

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

In a bowl, beat the cream until stiff and fold into the vegetables. Season with salt to taste before serving.