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A dry and spicy, mixed vegetable dish.
材料
做法
- In a wok, gently heat the peanut and sesame oils with black mustard seeds. When the mustard seeds begin to sizzle and pop add onion and fry until golden.
- Add garlic, ginger and chili and fry over medium-low heat until softened. Add curry powder and fry for a further 2-3 minutes.
- Add potato, eggplant and cauliflower and fry for 5 minutes making sure that the vegetables are well coated in the spice mix.
- Add tomatoes, stir well and place lid on the wok, turn down the heat to low and leave to cook for 20 minutes. Check after 10 minutes and give the vegetables a gentle stir to ensure that they aren't sticking (if so add a drop of water).
- After 20 minutes check to see whether the vegetables are cooked, if not, give them another 10 minutes.
- Once everything is cooked, sprinkle the chopped coriander over the top and serve as is or with rice, naan or chapati.
- Note: like all curries, this improves with time will be tastier the following day. Other vegetables as well as chickpeas can be used. Also suitable as a stuffing for peppers.
130个用户收藏这个菜谱。
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) 评论
Love it! Any suggestions for substitutes for the eggplant? (other than legumes). I'm thinking tofu, quinoa, or buckwheat.
2015年02月14日 会员:: plainavy
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低熱量甜點。
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美味又容易做的湯。
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蛋白质包装的菜。
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用新鲜香蕉和西葫芦制成的美味健康蛋糕,每一口都带有腐朽的巧克力。
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营养总结:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Mixed Vegetable Curry的每一食用份量含有145卡路里
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
热量分解: 31% 脂肪, 58% 碳水物, 11% 蛋白质. |
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营养成分
食用量
每份
能源
606 千焦
145 千卡
蛋白质
4.4克
脂肪
5.45克
饱和脂肪
0.882克
多不饱和脂肪
1.92克
单不饱和脂肪
2.338克
胆固醇
0毫克
碳水化合物
23克
糖
8.17克
纤维
7.1克
钠
28毫克
钾
860毫克
热量分解:
碳水化合物 (58%)
脂肪 (31%)
蛋白质 (11%)
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