Vegetable Curry
Serves 6
| Ingredients | |
|---|---|
| 3 onions, sliced thin | 6 c potatoes, unpeeled, scrubbed and diced |
| 3 cloves garlic, minced | 10 ml peanut oil for flavor |
| 1 tsp ground coriander | 4 1/2 c broccoli, cauliflower or cabbage, chopped |
| 1 tsp ground turmeric | 1 salt and pepper to taste |
| 1/2 ts ground cumin | 2 tomatoes |
| 1/4 ts dry mustard | 1 tsp curry powder |
| 1/8 ts cayenne | |
Method
- In a Dutch oven, sauté onions, garlic, ground coriander, ground Turmeric, ground cumin, dry mustard, and cayenne.
- Add to it potatoes And peanut oil.
- When almost tender, add broccoli, cauliflower or cabbage, salt and pepper to taste, tomatoes, and curry powder.
- Cover and simmer until all veggies are tender. Serve over rice.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 154 | Carotene (μg) | 163.5 |
| Protein (g) | 2.83 | Vitamin C (mg) | 61.75 |
| Carbohydrate (g) | 31.35 | Mg (mg) | 48.68 |
| Fat (g) | 1.94 | Na (mg) | 56.05 |
| Fibre (g) | 1.28 | K (mg) | 430.92 |
| Minerals (g) | 1.18 | Mn (mg) | 0.35 |
| Calcium (mg) | 143.23 | Zn (mg) | 1.1 |
| Phosphorus (mg) | 86.83 | Cr (mg) | 0.02 |
| Iron (mg) | 1.31 | ||