Cauliflower Curry with Rice
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
781
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21 g | (70 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 101.2 μg | (169 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 202 mg | (213 %) | ||
| Potassium | 1,879 mg | (47 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 32.2 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Cauliflower
- 3 potatoes
- 4 ripe Tomatoes
- 100 milliliters Vegetable broth
- 1 can Coconut cream
- 1 Tbsp vegetable oil
- 1 tsp mild Curry powder
- 1 Banana
- 2 Tbsps yellow Curry paste
- 2 Tbsps soy sauce
- ½ bunch parsley
- Ingredients
- 2 cups Basmati rice
- 1 stalk cinnamon
Preparation steps
1.
Cook the rice in twice the necessary amount of water with the cinnamon stick.
2.
Rinse the cauliflower, divide into florets and cube the stems. Peel the potatoes and cut into 1 cm cubes. Briefly blanch the tomatoes, peel, quarter, remove the stalk and cut into cubes. Saute the cauliflower and potatoes in hot oil. Pour in the broth and simmer for about 10 minutes. Add the curry powder, curry paste and soy sauce. Pour in the coconut milk and simmer for about 5 minutes. Peel the banana and mash with a fork. Rinse the parsley, shake dry and chop. Mix the tomatoes and banana with the cauliflower mixture. Bring to a boil. Remove from the heat and let cool briefly.
3.
Serve garnished with rice and sprinkled with parsley.
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