Vegetable Curry with Pomegranate Seeds and Cilantro recipe

Ingredientsfor

Ingredients: 3 garlic cloves; 2 onions; 2 Red chili peppers; 500 grams waxy potatoes; 400 grams Cauliflower; 2 carrots; 2 Red Bell pepper; 1 Zucchini; 2 Tbsps Coconut oil; 2 tsps sweet ground paprika; 2 tsps Turmeric; 2 tsps ground cumin; 2 tsps ground coriander; 2 tsps Fenugreek seed powder; 2 Tbsps Tomato paste; 2 cans Coconut milk (about 400 ml); salt; 2 Tbsps Pomegranate seed; 2 Tbsps minced cilantro

How healthy are the main ingredients?

Coconut milk potato Cauliflower Cauliflower Tomato paste garlic clove

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Preparation

Peel and dice garlic and onions. Rinse and halve chiles lengthwise, remove seeds and ribs, and chop. Peel potatoes and cut into small cubes. Rinse cauliflower and divide into florets. Peel and dice carrots. Rinse and halve bell peppers, remove seeds and ribs, and dice. Dice summer squash.

In a saucepan, sauté garlic, onions, and chiles in coconut oil. Add potatoes and remaining vegetables and sauté, stirring. Stir in spices and tomato paste and mix well. Deglaze with coconut milk and simmer 10-15 minutes over low heat. Season with salt. Stir in pomegranate seeds and divide curry among bowls. Serve sprinkled with cilantro leaves.

Calorie	675 cal.	(32 %)
Protein	13 g	(13 %)
Fat	51 g	(44 %)
Carbohydrates	40 g	(27 %)
Sugar added	0 g	(0 %)
Roughage	11.7 g	(39 %)

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Ingredients

Vegetable Curry with Pomegranate Seeds and Cilantro