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 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 tablespoons butter
3 tablespoons Curry powder
200 milliliters Vegetable broth
2 tablespoons sweet Mustard
2 tablespoons medium hot Mustard
1 tablespoon Mango chutney
150 grams Double cream
3 tablespoons cream
salt
How healthy are the main ingredients?
CauliflowerCauliflowerBroccoliGrapeCeleryMustard

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.