평가:
FatSecret회원 평균평점
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A dry and spicy, mixed vegetable dish.
재료
조리법
- 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.
130분 회원님들께서 이 요리법을 요리책에 추가하셨습니다.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) 평가
Love it! Any suggestions for substitutes for the eggplant? (other than legumes). I'm thinking tofu, quinoa, or buckwheat.
2015년 02월 14일 작성이: plainavy
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간단하고 만들기 쉽고 맛있는.
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건강하고 쉽게 준비할 수 있는.
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바삭하고 맛있고 무설탕.
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맛있고 저칼로리 간식.
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요리법 제출
영양 요약:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Mixed Vegetable Curry의 1인분에는 145칼로리가 있습니다.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
칼로리 분석: 31% 지방, 58% 탄수화물, 11% 단백질. |
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영양 정보
서빙 사이즈
서브 당
열량
606 kJ
145 kcal
탄수화물
23g
설탕당
8.17g
단백질
4.4g
지방
5.45g
포화지방
0.882g
다불포화지방
1.92g
불포화 지방
2.338g
콜레스테롤
0mg
식이섬유
7.1g
나트륨
28mg
칼륨
860mg
칼로리 분석:
탄수화물 (58%)
지방 (31%)
단백질 (11%)
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