Mixed Vegetable Curry Bowl

0
Average: 0 (0 votes)
(0 votes)
Mixed Vegetable Curry Bowl
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
232
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie232 kcal(11 %)
Protein8.99 g(9 %)
Fat8.1 g(7 %)
Carbohydrates37.95 g(25 %)
Sugar added0 g(0 %)
Roughage9.64 g(32 %)
Vitamin A151.32 mg(18,915 %)
Vitamin D0 μg(0 %)
Vitamin E0.88 mg(7 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.19 mg(17 %)
Niacin4.08 mg(34 %)
Vitamin B₆0.61 mg(44 %)
Folate146.33 μg(49 %)
Pantothenic acid1.22 mg(20 %)
Biotin8.62 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C124.16 mg(131 %)
Potassium1,260.35 mg(32 %)
Calcium88.8 mg(9 %)
Magnesium64.86 mg(22 %)
Iron2.45 mg(16 %)
Iodine1.47 μg(1 %)
Zinc1.31 mg(16 %)
Saturated fatty acids1.02 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
large onion (finely chopped)
3 cloves
garlic (minced)
fresh Ginger root (peeled and minced)
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2
large, floury potatoes (peeled and diced)
4
Vine tomatoes (cored and diced)
1
large Cauliflower head (prepared into florets)
1 cup
low-sodium vegetable stock
1 cup
Cilantro (chopped)
1
Lime (cut into wedges)
freshly ground peppers

Preparation steps

1.
Heat the oil in a large saucepan or casserole dish set over a medium heat until hot. Add the onion, garlic, ginger, and a pinch of salt, sweating for 6 - 7 minutes until softened and starting to colour.
2.
Add the spices, stir well, and cook for 2 minutes until the oil starts to bubble through from underneath the spices.
3.
Add the potatoes, tomatoes, and cauliflower, stirring well. Pour in the stock, stir well, and bring to a simmer.
4.
Cover with a lid and cook over a reduced heat for 8 - 10 minutes until the vegetables are tender.
5.
Stir in the peas and chopped coriander, seasoning to taste with salt and pepper. Spoon into bowls and garnish with lime wedges and any remaining coriander.