Try this Cauliflower and potato curry recipe, or contribute your own.
Suggest a better descriptionSource: The Student Kitchen page 140
Heat the oil in a saucepan over a medium-high heat. Add the onion and cook, stirring, for 10 minutes until soft and golden.
Add the ginger, garlic, turmeric, cumin and curry powder and cook fro a further 1 minute until aromatic.
Stir in the tomatoes. Add the cauliflower, potatoes and chilli and season with salt to taste.
Cover with a lid and cook for 30 minutes, stirring occasionally, until the vegetables are tender.
Just before serving, stir in the lemon juice.
Scatter with coriander and serve with a dollop of yogurt.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 179 | ||
Calories from Fat: 50 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 926.9mg | 32 % | |
Potassium 975.6mg | 26 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 22.9g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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