curry bowl
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INGREDIENTS
- red onion
- cauliflower
- 2 aubergines
- 300 g vine toms halved
- 3 garlic cloves
- 150 g brown rice
- 100 g white rice
- chickpeas
- cashews
INSTRUCTIONS
Seperate onion into petals and arrange on one half of a tray.
Put cauliflower on other half.
Cut aubergine into wedges and put on tray with tomatoes.
Bash garlic cloves and add to this tray
Add oil and salt to both trays
Roast onion and cauliflower for 20-25 mins and roast the aubergine and tomatoes for 30 mins
Cook rice with chickpeas for 20mins
Mix and sprinkle with crushed cashews
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (2494g) | ||
| Recipe Makes: 1 | ||
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| Calories: 3303 | ||
| Calories from Fat: 508 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 56.4g | 75 % | |
| Saturated Fat 8.4g | 42 % | |
| Monounsaturated Fat 20.1g | ||
| Polyunsanturated Fat 19.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 225.9mg | 8 % | |
| Potassium 8382.7mg | 221 % | |
| Total Carbohydrate 591g | 174 % | |
| Dietary Fiber 139.3g | 557 % | |
| Sugars, other 451.6g | ||
| Protein 136.3g | 195 % | |
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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. |
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Calories per serving: 3303
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